Can shredded Romano be substituted for Motzarella?

Question

I liked a pizza from a friend that he said was romano cheese. Liked it much better. Can I substitute it in my usual recipe?

Answer 1

Mozzarella is best because it can take the heat. Romano cheese has a sharper taste, try mixing some in the the mozzarella (but I would not substitute it altogether).

Romano cheese is a type of cheese that is known for being very hard, salty and sharp. It is usually grated. It is different from normal cheeses because it requires more milk per pound, most water being lost in the process.

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese with a high moisture content. It has a mild flavor and has not been aged.

Answer 2

romano wont melt at all

Answer 3

It really depends on the recipe.  Pizza can have anything you want on it. A good substition for mozzarella is provolone.

Mozzarella is a soft fresh cheese, best when its eaten within a day or two of being made.  If you dislike the store brought packaged mozzarella, check with a good cheese monger or deli, they might sell the fresh mozzarella.  It's SO far from that stuff in the supermarket, you won't believe it called the same name.

Answer 4

Yes, it can be. It's another white Italian cheese, very similar to mozzarella.  

Answer 5

romano is a dry cheese, very simialr to parmesan.  It doesn't melt and become "stringy-stretchy" like traditional mozzarella on a pizza.  But as long as you know that and like it, yes, go for it.

Answer 6

I agree with all of the above, but it's your pizza so do what you want. But why not try a combination of the two? Then you can have the best of both worlds- the stronger taste of the romano and the wonderful melted texture of the mozzarella! Enjoy!

Answer 7

Romano is a dry, crumbly sheep's milk cheese, and it's one that you'll either like or don't.

I've had pies made with Romano or Parmesan instead of mozzarella: they are mostly a crunchy crust with sauce, like a traditional Italian pizza,.. it's not big on substance but it's huge on flavor.

Romano will melt but it won't be gooey; it'll form a crunchy crust the longer it bakes.

It has a completely different texture than mozzarella, and has a very strong flavor.

If you want a nice mild, melty cheese, try ricotta salata in place of mozzarella.

Answer 8

Romano is nothing at all like mozarella.  Romano is a hard, pungent cheese, similar to parmesan.  

Mozarella is a soft cheese and is what you generally associate with the stringy melty wonder on the top of the pizza.  The best thing you can do is use mozarella and sprinkle romano on the top either before of after baking.  You will get the lovely flavor of the romano along with the gooey texture of the mozarella.