Substitute for mozzarella

[Bundlebuns]

What can I use as a substitute to mozzarella in a pasta bake? My son struggles greatly with the stringy texture of mozzarella so I need an alternative which is smoother when melted. Cheddar? Gouda? I also wondered whether grating the mozzarella rather than slicing it would reduce the strings. Any suggestions? x

I would think cheddar or Gouda would be fine, but gruyere and Emmental are two cheeses often used in bakes so maybe try one of those, depending on what sort of taste you prefer.

Thanks Errol... I'm interested in the emmental suggestion (have never tried gruyere). My recipe uses slices of mozzarella layered with pasta. I'm wanting an alternative to mozzarella which is creamy and mild tasting, and melts more smoothly to avoid strings. Does emmental fit the bill?

dollops of dairylea or similar soft cheese?

I thought Dairylea might not cope with being baked in an oven. Have you tried that? x

Processed mild cheese slices might work for that, come to think.

Yes I think processed cheese slices like the ones that go on burgers might be the answer here I think.

dairilea work great in cheese sauces for pasta bakes, so yes, works baked. melts more like sauce then cheese.

I think just cheddar would be best.

MIld cheddar vote here. You could use a soft creamy cheese like ricotta or cream cheese or marscapone in the layers and cheddar on top if you want a melty top.

Fab suggestions everyone, thank you

Cheddar melts nicely