Here’s the golden rule: what are you making? For melting (pizza, pasta bakes), go with provolone, low-moisture mozzarella, or a good vegan cashew shred.
For cold dishes (Caprese, salads), fresh mozzarella, burrata (if you want to get fancy), or even a soft, crumbly tofu-ricotta blend are your best bets. For grilling or frying, halloumi or scamorza are literally designed for it.
And if you just want to snack? Honestly, any of these will do. Just pair it with some grapes and a good chip—it’s science.
