A friend once tried to make Margherita pizza with cheddar instead of mozzarella. While we didn’t leave leftovers, let’s just say it didn’t turn out all too well. Another made chicken parm with only parmesan, omitting the mozz and the provolone. That was the saltiest chicken parmigiana she had ever had.
Sure, swapping one cheese for another isn’t really rocket science, but you still need to consider a thing or two to get it right. Parmesan may go great on salad and pasta, but it’s a terrible choice if you need a melter. Mozzarella gets stretchy when exposed to heat; fontina flows like fondue. These are all small but important differences.
Whether you’re missing a specific cheese or looking for vegan alternatives, I wrote this guide to help. Below is a list of the best cheese swaps and substitutes.
Cheese Swaps Based on Flavor
Cheese’s flavor, arguably its most distinctive quality, can range from mild and subtle to strong and pungent. When substituting one cheese for another, it’s important to choose one with a similar flavor profile to maintain the taste of the dish that you’re going for.
| Flavor | Cheeses |
|---|---|
| Mild | • Mozzarella (low-moisture) • Monterey Jack • Cream cheese • Ricotta • Cottage cheese • Colby • Muenster • Provolone (young) • Edam • Fromage Blanc |
| Medium | • Cheddar (mild to medium) • Gouda (young) • Havarti • Swiss • Provolone (aged) • Fontina • Gruyère • Jarlsberg • Emmental |
| Sharp | • Cheddar (sharp, aged) • Parmesan • Pecorino • Grana Padano • Asiago (aged) • Blue cheese • Gorgonzola • Manchego • Comté • Goat’s cheese (aged) |
| Tangy | • Feta • Goat’s cheese (fresh) • Cotija • Queso fresco • Ricotta salata |
Cheese Swaps Based on Texture
Texture — cheese’s physical feel — to a large extent determines its culinary use. The table below groups the most common cheeses by three applications: shredding, crumbling, and spreading.
| Texture | Cheeses |
|---|---|
| Shreddable and sliceable | • Cheddar • Mozzarella • Monterey Jack • Colby • Gouda • Havarti • Swiss • Provolone • Gruyère • Fontina • Edam • Jarlsberg • Pepper Jack • Muenster • Asiago |
| Crumbly | • Feta • Cotija • Queso fresco • Goat’s cheese (fresh and some aged) • Blue cheese (certain varieties) • Ricotta salata • Parmesan • Pecorino • Grana Padano |
| Creamy and spreadable | • Cream cheese • Brie • Camembert • Mascarpone • Ricotta (whole milk) • Fromage Blanc • Taleggio • Goat’s cheese |
| Fresh and squeaky | • Cottage cheese • Fromage Blanc • Ricotta • Cream cheese |
Cheese Swaps Based on Melting Power
Different cheeses react to heat in different ways. Some melt into a smooth, creamy sauce. Others stretch and become stringy. Some don’t melt at all.
| Melting Power | Cheeses |
|---|---|
| Great melters (smooth and creamy) | • Fontina • Gruyère • Taleggio • Raclette • Gouda (young) • Monterey Jack • Havarti • Provolone • Brie • Camembert |
| Good melters (pullable and stretchy) | • Dried mozzarella • Cheddar (younger) • Provolone • Muenster • Colby |
| Fair melters (tend to separate or sweat) | • Cheddar (aged) • Asiago (young) |
| Non-melters (soften but hold their shape) | • Feta • Paneer • Halloumi • Queso fresco • Cotija • Ricotta salata |
Plant-Based Cheese Substitutes
The success of a plant-based cheese substitute depends on whether you’ve matched its properties to the needs of the recipe or not. Some substitutes work as a creamy spread. Others impart sharp, cheesy flavor. Still others act as crumbly toppings.
These days, there’s a plant-based cheese substitute for every need. The table below lists the ones I know to work best.
| Trait | Substitutes |
|---|---|
| Creaminess | • Cashew cream (soak raw cashews, then blend with water until smooth; can be flavored with nutritional yeast, lemon juice, garlic, etc.; use in spreads, sauces, dips, fillings; be mindful of nut allergies) • Tofu ricotta (blend silken or soft tofu with lemon juice, nutritional yeast, and seasonings; use in lasagna filling, stuffed shells, dips) • Avocado (mash or blend; use in spreads, dips, in place of cream cheese on bagels, in sandwiches) • Hummus (blend chickpeas, tahini, lemon juice, garlic and seasonings; use in spreads, dips, sandwiches) • White bean dip (blend cannellini beans, tahini, lemon juice, garlic, and olive oil; use in spreads, dips, sandwiches) • Plant-based sour cream (fermented product, usually made with soy or coconut; use it as a topping or an ingredient, just like you would its dairy counterpart) |
| Cheesiness | • Nutritional yeast sauce (blend nutritional yeast, cashews or potatoes, water, and seasonings; use in mac and cheese sauce, cheesy dips, nacho cheese) • Tapioca cheese (made by blending tapioca flour with, among other ingredients, nutritional yeast; great for melting and stretching) |
| Crumbliness | • Firm tofu crumbled (marinate in lemon juice, herbs, and salt for a feta-like flavor; use in salads, Mediterranean dishes) • Almond “feta” (made from blanched almonds, lemon juice, garlic, and salt; can be pressed and aged for a firmer texture; use in salads, Mediterranean dishes; be mindful of nut allergies) • Nutritional yeast (flaky, savory, with a slightly “cheesy” flavor; use sprinkled on pasta, salads, popcorn) • Cashew “parmesan” (blend raw cashews, nutritional yeast, garlic powder, and salt; use sprinkled on pasta, salads, vegetables; be mindful of nut allergies) • Hemp seed “parmesan” (similar to cashew parmesan, but using hemp seeds; use sprinkled on pasta, salads, vegetables) • Brazil nut “parmesan” (pulverize in a food processor until the nuts reach a parmesan-like consistency; sprinkle on salads and pasta; be mindful of nut allergies) |