Substitute For Mozzarella

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The varieties of mozzarella cheese are endless. It is one of the most favorite cheese varieties globally because of its distinctive stringy texture and milky flavor. This is why many people and pizzerias use this cheese to achieve that gooey goodness and chewy texture.

Sometimes you may run out of mozzarella cheese, forcing you to think about a replacement for this delicious cheese. Though certain cheese varieties can fit well as a substitute to this cheese, most of them do not replicate the mozzarella qualities.

Finding perfect mozzarella alternatives depends on what type of recipe you are going to prepare. For instance, the flavored fresh buffalo milk mozzarella cheese is usually used when making salad dishes and appetizers.

Here are some of the best alternatives with similar features that you can use in place of mozzarella cheese.

White cheddar

This cheese is usually slightly hard, and sometimes it has a sharp taste, but the taste depends on the additives added during the making of this cheese. When annatto coloring is used, the color of this cheese changes to golden yellow.

The mozzarella cheese does have too much flavor, and usually, it is almost tasteless. An excellent variety substitute to the mozzarella cheese is less salty cheddar cheese, but any white cheddar cheese will be perfect if you want extra flavors.

The advantage of cheddar cheese is that it melts very fast, just like mozzarella cheese, but when melting it, you should be cautious and alert because it tends to burn quickly. The fast-melting makes it a perfect ingredient for recipes such as lasagna and pizzas.

Young cheddar cheeses have a nutty flavor and a soft texture that becomes crispier as it gets older. It adds an excellent flavor to any recipe, but this cheese will not be stringy like that of mozzarella cheese because of the low elasticity levels.

The best thing about cheddar cheese is that it is prevalent, which means you can easily access this cheese in many grocery stores.

Provolone cheese

This is one of the most popularly used options for mozzarella cheese. It almost has the same taste as mozzarella making but with a unique mild flavor. It also possesses the same qualities of stringiness and stretchy as the mozzarella.

It has a fast-melting ability a bit quicker than mozzarella cheese, making it a perfect cheese for recipes like lasagna and pizza. When using this pizza for pizza, it is essential that you shred the cheese then distribute it over the pizza evenly.

If you want an extra mild flavor, consider adding more provolone cheese to your dish because it is less salty. The aged provolone cheese is usually milder than the young ones.

The moisture content of this cheese is often low compared to that of mozzarella cheese. Besides, it is also referred to as the mozzarella’s elder brother because of their similarities. The only difference between these two types of cheese is that while mozzarella is used when fresh, provolone cheese is aged.

Jarlsberg cheese

Many people tend to mistake this cheese variety with swiss cheese because they almost look the same in appearance, but Jarlsberg has its unique characteristics.

It is a soft white cheese with regular round holes on the cheese’s outer parts and usually yellow. It has a sweet flavor and buttery. The taste of this cheese is milder than cheddar cheese, which is why its taste is almost the same as that of mozzarella cheese.

This cheese is usually rich in cream whether it is cooked at low or high temperatures. If you want a dish that is full of cream, you should definitely add this cheese variety.

To bring out the best of this cheese, you need to shred it such that when cooking, it melts evenly. The creamy characteristic makes it a perfect topping for recipes such as bread, pizzas, and pies.

The best part about this cheese is that it is an all-purpose cheese, which means you can use it for a wide range of recipes or even snacks. The main attribute you can use to differentiate this cheese from others is the regular holes on the outer surface. The minimum age of this cheese is usually three months.

Ricotta cheese

Ricotta cheese has some features that resemble the feta cheese, but it is much more different than feta cheese because of its specific characteristics. This cheese may not melt entirely like mozzarella cheese, but it forms an excellent creamy consistency when baked.

It has a milder taste and delicious, so if you want your dish to be less salty, ricotta cheese is the best choice. The only significant difference with this pizza is that it softens when baked instead of melting.

You can easily use it in making several dishes as it blends well due to the way it softens. All the same, you should not expect it to get stretchy like the mozzarella cheese on pizza, but at the same time, it makes a perfect alternative.

Just the same way as mozzarella cheese, ricotta is eaten fresh, and in any case, your pizza tastes sour, that would mean the pizza has gone bad. When making pizza using this cheese, you should add it after baking your pizza.

Queso Oaxaca

This cheese is made from cow’s milk, and it originates from Mexico. The name Oaxaca is given from the region in which the cheese is made in Mexico’s southern parts. The procedures involved in making this cheese are similar to that of mozzarella cheese, like stretching the cheese then rolling them up.

Oaxaca cheese has the same visual appearance as mozzarella cheese. It also melts faster, the same way mozzarella does. The fact that it melts well makes it a perfect ingredient for pizzas, burgers, and lasagna.

Shredding the queso Oaxaca is the best way you can use when cooking or baking with this cheese. You can also get this cheese in string forms in the supermarkets and groceries.

The only disadvantage with the queso Oaxaca cheese is that they are not popular; therefore, accessing them may be problematic.

Gouda cheese

This cheese is one of the most known globally, and it is characterized by a mild flavor and yellowy. The taste of this cheese varies with age. Therefore, this means the younger the cheese, the milder the taste. So, the older the cheese, the sweeter the taste.

Gouda cheese looks hard at first sight, but this cheese tends to melt pretty well when cooked, just like the mozzarella cheese. Gouda cheese blends well with salads as it makes the appearance of salad ingredients shine.

It also combines well with other dishes like pasta, lasagnas, and New York sandwiches. It also makes a perfect topping for pizza because, unlike the cheddar cheese, which tends to burn quickly in high temperatures, this cheese does not easily burn.

The versatility of gouda cheese makes it a kitchen winner as you can use it in preparing a wide range of dishes.

Feta cheese

This Greek white cheese is made from sheep and goat’s milk. It has a tangy and savory flavor that ranges from mild to sharp, and it is usually fresh and light like the mozzarella cheese.

If you are watching your weight, then feta cheese is perfect for you as it is a very healthy alternative to mozzarella cheese. Nevertheless, you should know that feta and mozzarella have very different characteristics regarding taste and flavor.

Feta cheese takes a long time during melting, which means it tends to be creamier than most other cheeses. When using this cheese, you should be very careful because it may make your dish sour when used excessively.

The best ratio when using this cheese and mozzarella is that of 2;1. This means for every two cups of mozzarella cheese, add only one cup of feta such that the tangy and salty flavor is balanced.

This cheese is frequently served with olives and comes out best, primarily when used in the Caprese salad. It also looks great when used in regular salads and covers the ingredients correctly. This cheese is versatile, and you can use it in almost any other dish that requires the use of cheese.

Swiss cheese

This cheese is full of flavors, and it makes another perfect alternative to the standard mozzarella cheese. The nutty and buttery flavors in swiss cheese are more, and these flavors influence different types of dishes.

However, this cheese does not stretch like mozzarella cheese, and just like the Jarlsberg cheese, it melts quickly, and it is also rich in cream.

This cheese is distinguished by holes within the cheese boxes, also referred to as the eyes. The larger the eyes of this swiss cheese, the higher the flavor’s concentration, which is due to the prolonged fermentation of this cheese.

The nutty flavor goes well with parmesan cheese as it blends well with the other ingredients used when making the parmesan cheese. It also goes well with lasagna, especially if you do not want the recipe to get messy through stretching. If you like creamy flavor in your pizza, then the swiss cheese is a better alternative to the mozzarella cheese.

Swiss cheese is a term used in the description of one cheese, but several kinds of cheese that I have mentioned are actually of Swiss origin. When making pizza, this cheese is often combined with provolone cheese, and this is what forms the four-cheese pizza.

Monterrey/ pepper jack

This cheese is always distinguished by its sweet and mild flavor. The Monterrey cheese is a semi-hard cheese that is often made from a cow’s milk. You should not get intimidated by the name pepper. This cheese is not too spicy, as many people think.

Its melting ability is almost the same as that of the mozzarella cheese. Another advantage of this delicious cheese is that it is stretchy and stringy when newly cooked, making it a perfect alternative for pizzas and lasagna.

This cheese goes well with both Mexican and California-style burritos. It also blends perfectly with cheeseburgers and sandwiches. The mild and savory flavor in this cheese makes it a good cheese for certain pasta dishes.

Fontina

This is another Italian cheese that is very popular globally and has a unique mild nutty flavor that melts readily when cooked. This cheese’s texture is often semi-soft to hard, with slight cheese variations from one region to another.

Like many other kinds of cheese, fontina cheese melts a bit slower when cooking is taking place, but on the other hand, it usually gets very creamy and soft. It would make a perfect alternative, mostly if you run out of cheese when making your pizza.

Fontina cheese is distinguished by its woody and mushroom-like taste, making it a perfect blend for grilled meat. The creamy and nuttier flavor of this cheese gets more pronounced with age.

Shredding this cheese into small pieces before using them for cooking creates an illusion that the cheese is melting and works best in smaller pieces. It combines pretty well with other dishes like pizza, lasagna, and pasta.

Caciocavallo

This cheese is made from either sheep or cow’s milk. It has the shape of a teardrop, and it is produced in the southern parts of Italy and usually has irregular holes on the exterior.

This cheese is made by hanging two or more gourds of cheese, which are then left out to dry. The taste of this cheese resembles that of the provolone cheese, but this cheese variety has a hard crust.

To make the best of this cheese, slice them into small pieces, then use them as toppings in pizza or sandwiches.

Asiago cheese

Asiago also makes an excellent substitution for mozzarella cheese. The only distinctive feature of this cheese is that of different textures brought about by the cheese’s aging.

This cheese is often hard, and grating this cheese is the best method that you can use to prepare it. Fresh and young Asiago cheese is usually used to prepare panino and sandwiches, while the aged cheese is perfect for salads, pasta, and soups.

Cotija

This Mexican cheese is usually very hard, and it is often shredded over different types of foods. This cheese variety is usually saltier than the standard types of cheese, and this is done to extend its shelf-life.

Cotija cheese has a unique flavor that takes your pizza to a whole new level. The unique flavor in this cheese is brought about because the cows from where the milk comes from are fed with natural grass found in the mountains where they are reared.

The only limitation with this cheese is that it is a seasonal cheese, which means you may not find it during specific periods.

Havarti

This cheese is usually made from cow’s milk and usually has a soft texture. It is made the same way as any other cheese. This cheese’s subtle flavor is brought by the washing of the curd when this cheese is being made.

This cheese is all-around and pliable, which means you can easily use it either when sliced, melted, or grated, making it a perfect cheese for lasagna. It has a buttery taste, usually aged between two and three months.

Dry jack

This cheese made from pasteurized cow’s milk is another version that makes an excellent alternative for mozzarella. Compared to other cheese versions, dry jack is usually hard and takes more time to attain full maturity. It usually takes about seven months.

Dry jack cheese has a steady and firm texture with a nutty and mild flavor and usually pale yellow. Dry jack cheese has the same similarities as the asiago and Monterrey cheese, with the difference being that this cheese is more aged.

The cheese replicates the texture of parmesan cheese, and it makes an excellent substitute, especially when grated and placed over dishes like salads, pasta, and pizzas.

Pepato

It is a semi-hard cheese, and it is often made from sheep’s milk. This cheese usually has a tangy and peppery flavor brought by the peppercorn. Peppercorn is a crucial ingredient used during the making of this cheese.

When used in different recipes, the presence can easily be noted due to the peppercorn covering’s intense flavor. Pepato is often aged between 2-4 months, but you can easily find younger versions of this cheese, which are about ten days old, in the groceries.

Romano  

This term is usually used mostly in the US and Canada. Romano cheese is usually very hard, and shredding it over other dishes is the best way to use it as an ingredient for other dishes.

Out of all the hard cheeses, Romano cheese has the most concentrated and robust flavor that is usually sharp and intense. It makes a good substitute if you are on the look for a cheese variety with intense flavors.

The age of the Romano cheese is usually around five months. When using it to prepare dishes, combine it with the parmesan cheese to balance the savory flavor.

What’s your favorite mozzarella substitute?

Replacing mozzarella cheese is not that simple because of its distinctive flavor and its unique features of being stingy and stretchy. However, provolone cheese and most Mexican cheeses make a perfect substitute for mozzarella.

Mexican cheeses and provolone cheese have got the same stretchy and gooeyness that replicates that of mozzarella. So, if you are thinking about making pizzas and lasagnas and you have run out of mozzarella cheese, go for these two kinds of cheese.

If these two kinds of cheese are not available in your nearest shop, you can use the other kinds of cheese mentioned above and make any recipe that requires mozzarella cheese.

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