Semisoft cheese

Olson, N. F. 1969. Ripened Semisoft Cheeses. Pfizer Cheese Monographs, Vol. IV. Pfizer, Inc., New York. 

What is the most important property of a good pizza cheese Taste, of course. But also the ability to melt smoothly, uniformly, and without separating back into curds and whey—which is why pizza is not topped with an unripened cheese like cottage cheese, or a hard cheese like parmesan, but a semisoft cheese mozzarella. 

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