Amul cheese is the traditional choice<\/strong>, with its nostalgic flavor. The firm texture holds its shape inside the bread. Yet when melted, Amul cheese gets beautifully gooey and binds the sandwich together.<\/p>\n\n\n\nMozzarella has a milder flavor that lets other ingredients shine. The soft fresh cheese becomes stringy and elastic when melted. For those desiring an authentic Indian flavor, Amul cheese is recommended in grilled sandwiches.<\/p>\n\n\n\n
Pizza<\/strong><\/p>\n\n\n\nTraditional Neapolitan pizza relies on the stringy melt of fresh mozzarella<\/strong> to achieve the perfect texture. Low-moisture mozzarella also bakes well atop pizza. Here, mozzarella's mild flavor balances the crust and other toppings.<\/p>\n\n\n\nAmul cheese can work on pizza but may overpower other flavors.<\/strong> The sour, funky notes dominate the palate compared to mozzarella. However, for those desiring an extra dimension of flavor, a blend of Amul and mozzarella could create an interesting pizza topping.<\/p>\n\n\n\nPasta bakes or lasagna<\/strong><\/p>\n\n\n\nIn lasagna or pasta bakes, mozzarella is traditionally used<\/strong> for its mild flavor and creamy melt that pairs well with the sauce. Shredded low-moisture mozzarella blends beautifully into these dishes.<\/p>\n\n\n\nAmul cheese could work in moderation, as its sour taste can be divisive<\/strong> when too prominent. A touch of Amul cheese introduces a complexity less noticeable in the bold flavors of pasta bakes.<\/p>\n\n\n\nOverall for melted applications, mozzarella suits most Western palates, though Amul aficionados will insist on its distinctive savor. Blending the two cheeses creates a flavorful hybrid option.<\/p>\n\n\n\n