It’s even mentioned in Homer’s Odyssey, that’s how far back the tradition goes! Made from goat and sheep’s milk and kept in salty brine in barrels for up to six months, feta cheese has an acidic, tangy, salty taste and a unique flavor. 

Feta can’t be mistaken for anything else. Yet, there are plenty of other cheeses you can mix into your recipes if there’s no feta around. We’ve got together some vegan and dairy-free replacements for feta cheese. And if you’re in love with some recipes that contain feta but could actually go for another type of cheese, we’ve got you covered too! 

Get him to the Greek!

It could be the grass the sheep and goats eat in Greece. It could be the salty air or maybe the turquoise color of the sea that makes this cheese so good! Not only is it tasty but it also has a lower fat content than most cheeses.

Due to the fact that it contains locally fed goat and sheep’s milk, feta is easy to digest and can trigger fewer allergies than other types of cheese. Because it’s cured in brine for several months, feta gains a tangy, rich, mildly fermented taste. It’s filled with protein, vitamins, probiotics and, let’s face it, it’s totally delish! 

Yet, not everybody appreciates its flavor. And if you’re someone who would rather go for no cheese at all than try Feta, you can still enjoy the recipes that use it. Just with another cheese.

Or a vegan substitute for that matter! There are plenty of Feta cheese substitutes that have similar taste, texture, and uses, don’t go dismissing those recipes just yet! Hear us out! Well, read us out!

Go for these feta cheese substitutes!

A great addition to your salad with its mildly salty taste. A great filling for your pastry due to its creamy and crumbly texture. A fabulous garnish to your veggies and meats, to add some tanginess and flavor. A delicious topping for omelettes, pizzas, pasta, fries, and even a burger. A surprising topping to your fish and shrimp, making them bubble and extra flavorsome. There are so many ways in which feta cheese can be the perfect cheese for your dishes, including the famous Greek saganaki. 

While feta means slice in Greek (coming from the Italian word fetta) there are many people who wouldn’t even want the tiniest slice of this cheese. If you have an aversion to feta’s strong flavor or maybe you simply don’t have any left in the fridge and you’re wondering what could replace it, or maybe you’ve gone vegan, there are plenty of ways to get around a recipe! Try these amazing, finger-licking feta cheese substitutes!  

1. Cottage Cheese

What cheese can replace feta and cut back on sodium and fat content? Well, if you’re looking for that crumbly feta texture but dislike its taste and you’re watching your salt intake, cottage cheese is the way to go!

It has a rich flavor and while it’s healthier it still contains the same amount of protein. Works great in lasagna, meat, burgers, salads, pasta, and pizza and even in desserts. Are you also craving a slice of creamy cottage cheesecake?

2. Goat’s Cheese

Goat cheese can easily replace feta since the taste is quite the same. Feta cheese actually contains about 30% goat’s milk. While feta is fattier and unctuous, the tartness of goat’s cheese makes it a good alternative to feta.

They do differ when it comes to texture: feta is crumbly while goat cheese is rather creamy and can be easily spread. However, if you choose aged goat cheese, you’ll get the crumbly texture as well. 

4. Queso Fresco

This Mexican cheese, queso fresco, resembles feta when it comes to its crumbly texture, although it has a creamier side to it. When it comes to taste, it rather has a mild aroma. Since it’s made from fresh, unpasteurized milk, it lacks the same tangy, intense, fermented, and matured taste you find in feta cheese.

Queso Fresco has a lower fat content than feta cheese. It makes a great topping for dishes such as pizza, pasta, and gratins, but keep in mind that it turns soft and creamy rather than crusty. And don’t forget, it’s a great addition to burritos, enchiladas, and quesadillas.

4. Halloumi

A Greek cheese in origin (well, to be fair, it has its origins in Cyprus), halloumi is made from sheep and goat’s milk. And the resemblance to feta stops right there. While feta is salty, halloumi is rather mild in flavor, sweet and unctuous, making it the perfect addition to melting, bubbly crust recipes: yes, to pizzas, puddings, pasta, and everything au gratin.

While feta and halloumi have a similar flavor, when it comes to texture they differ. Feta is crumbly and halloumi is rather firm. 

Its mild sweet aroma, its firm texture, and its high melting point make halloumi a dish in itself. So simply grill it and serve it salty or sweet with some nuts and honey!

5. Roquefort

We’re pretty sure the French will not be happy about this swap. However, Roquefort can replace feta since it has a similar flavor (it’s made from sheep’s milk).

It also has a tangy taste, a similar odor, albeit stronger than its Greek counterpart, and a crumbly texture. This blue cheese can easily be added to any recipe: in salads, in gratinated crusts, all over pizzas and pasta, and in sweet and salty desserts. Oh, yum!

6. Mizithra 

If you like feta but prefer a milder-tasting cheese, go for this Greek one! Also made from sheep and goat’s milk, Mizithra does not come with the same tang as feta. Add it to salads but make it the star of pasta, au gratin veggies, pizzas, and puff pastry. 

7. Cotija

This Mexican cheese is more similar to parmesan but can equally substitute feta as well. Made from cow’s milk, it has a crumbly texture and a stronger, more pungent aroma than parmesan.

Extra tip: if you’re looking to add some melting, bubbling texture to your dish, Cotija might not be your best match.

8. Ricotta

If you have to reduce your sodium intake and rather fancy a sweet-tasting cheese, go for this Italian cheese. It’s creamy and milky and it can be successfully added to salads, pasta, pizzas, omelets, burgers, soups, pastry, and well, anything that originally contained feta cheese.

While you wouldn’t think so, ricotta is the closest feta substitute in terms of flavor. And it also contains plenty of whey protein, making it a great muscle builder! 

9. Gorgonzola

This blue cheese has a tart, pungent, and tangy taste, just like feta only stronger. Unlike its Greek friend, this Italian cheese is rather soft and creamy. It pairs great with pasta, salads, pizza, fruit, tomatoes, and veggie soups and it really, really makes your mac and cheese or cheese melt sandwich a work of art.

Actually, we recommend combining a sweet and tangy tomato and basil soup with a great cheddar and gorgonzola melt! Yum!

10. Cheddar

If you want to get the same flavor as feta cheese, a young, white cheddar can provide the same aroma. Make sure to adapt your recipes since this British cheese can be more pungent than feta.

11. Mozzarella

While feta is a curdled goat and sheep’s cheese, mozzarella is made from cattle milk (cows or water buffalos).

It has a sweet aroma and a mild taste and its texture is rather soft and gooey as it contains a lot of moisture. If you’re not a fan of feta’s texture and you want to cut back on sodium, this is your go-to cheese.

It works great as a topping and filling, providing a melting, bubbling crust. While you may think it’s only suitable for the popular pizza, mozzarella can also be a great addition to salads, meats, seafood, and sandwiches. Just give it a go!

12. Panela cheese

Another Mexican substitute for feta cheese is panela. While the taste does resemble its Greek equivalent, the texture comes closer to halloumi, since it’s rubbery and chewy. FYI, there are also more dried and crumbly textured panela cheeses if feta is out of your reach. 

Dairy-free Feta Cheese Substitutes

The famously pickled curd cheese is not everyone’s favorite. While some adore it, others can’t stand it. And many more can’t eat it due to dietary restrictions. Such categories (lactose intolerant and vegan) can now enjoy their feta-based fav dishes without the feta! Check out these vegetarian feta cheese substitutes!

1. Tofu

If you refrain from dairy or you’ve chosen a vegan lifestyle, tofu can easily replace feta. It crumbles just like feta cheese and if you keep it in a salty brine, you’ll get the taste as well. While you may associate tofu with Asian cuisine, this soy ingredient can easily replace any dishes in which feta cheese would be used, making it the perfect vegetarian substitute. 

It’s made by curdling fresh soy and it has a firm texture that easily crumbles, just as feta does. FYI, keep reading and you’ll find out just how to make your tofu (or any other vegan cheese) get that tangy, fermented taste you love about feta! And for all of you healthy eaters: tofu is low in saturated fat content and calories, which makes it great for reducing cholesterol and trimming up your figure.

2. Cashew/Almond Cheese

Another great vegan option is cashew cheese. It has a gentle, mild taste and a nice nutty, deep flavor. Almond cheese is also a great suggestion if you love feta but are lactose intolerant or vegan. It has the same consistency and crumbly texture and a great aroma.

3. Nutritional Yeast

A great option if you’ve gone vegetarian or want to cut down on your calorie intake. While it’s neither cheese nor vegan cheese, nutritional yeast adds the perfect flavor of feta when sprinkled and added to your food. And let’s not forget it’s rich in Vitamin B12 as well as adding nutritional value to your gut bacteria.

How to make your own vegan feta cheese:

When it comes to feta cheese substitutes adequate for a vegan lifestyle, you can make your own healthy cheese at home. These recipes will taste like feta cheese and are 100% vegetarian! All you need:

#Recipe1

• 10 ounces pressed tofu
• Half a cup of apple cider vinegar
• Dry oregano (about 1 tablespoon)
• Half a cup of water
• One or two tablespoons of lemon juice
• Oregano or basil

Make sure to press the Tofu for a couple of hours in order to drain it. Prepare a marinade out of the ingredients above and place the tofu in it. You can cut it into cubes so that it will marinate faster. You can leave the tofu in this brine in the refrigerator for up to a couple of days. You’ll get that feta cheese taste and tang and no lactose!

Extra tip: you can then keep the obtained feta cheese in aromatic olive oil or in the brine and oil left from Kalamata olives.

#Recipe2

• 10 ounces pressed tofu
• 2 spoons nutritional yeast
• 2 spoons of miso paste
• Half a cup of apple cider vinegar
• Two tablespoons of lemon juice
• Extra salt
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 5 spoons of coconut oil or melted vegan butter

Place everything into a blender and mix together until you get a smooth texture. Make sure to taste it and add more salt if needed in order to obtain that briny feta taste.

Place the silky-smooth mixture into a bowl or glass container in the fridge and let it firm overnight. After that, you can cut it into cubes or slices, just like feta cheese. Keep it in salty brine or, even better, in olive oil flavored with herbs and spices, stored in your fridge.

The post Amazing and Surprising Feta Cheese Substitutes You Can Add to Your Dishes appeared first on Chef's Pencil.

If you don’t have fontina and you’re in a panic, you don’t have to fuggedaboutit. Here are some great fontina substitutes to try!

What is Fontina cheese?

Fontina cheese is usually found in delicatessens… or in Italy since it’s Italian cheese! Fontina cheese is made from cow’s milk, which means it has a certain sweetness and lightness to it. Fontina, the authentic fontina, is made from the milk of cows in Valle d’Aosta, in the Italian Alps. While fontina cheese can be made in various other regions, the original fontina is recognized as the one in the Valley of Aosta. 

This type of cheese is made from raw milk. With a semi-soft texture, fontina has been produced since the 12th century. And while you’d think it could be tricky to replicate it, there are many ways around it. Discover what to use instead of fontina in our suggestions below! But…

What does fontina cheese taste like?

It’s important to discuss fontina’s flavor profile before we jump into how to substitute it. After all, how could you replace it if you can’t associate a taste, flavor, aroma, smell, texture, and consistency to it? 

• Fontina flavor profile

Fontina is quite intense in terms of smell. It’s often labeled as pungent. But it has a signature flavor, combining a nutty, powerfully earthy aroma, and an intense tartness that influences other ingredients around it. While it has a rather potent odor (which could be the reason why people look for an alternative) its taste is mild, gentle, and soft. It’s the aftertaste that turns some people away!

• Fontina texture & consistency

Fontina is a semi-hard cheese. It’s soft and smooth, but not gooey, nor moist. It’s rather creamy, buttery, rich, and unctuou, which is no big surprise; this cheese has a 45% fat content. As it matures, its texture hardens and its aroma intensifies.

There are so many fontina substitutes! 

Given its intense flavor, you might think that fontina would be hard to substitute. But regardless of whether you’re making a cheesy sandwich, a fondue, a rich pizza, or a salad, fontina goes with anything, and there are tons of options which are similar in texture and taste, and even a couple of great vegan substitutes. Just pour yourself a glass of red wine and browse our suggestions.

1. Gouda

Is fontina similar to gouda? Well, they are both aged cheeses and they share similar properties. They both have a certain spiciness and earthiness to them.

Gouda, one of the most popular Dutch cheeses, is also one of the best fontina cheese substitutes due to its distinct odor, color, texture, and consistency, its richness and its creaminess. Melted, grated, cubed, sliced, added in pasta, salads, fondue, to vegetable dishes, to desserts, even, gouda can be a dish-saver.

2. Gruyère

Gruyère is a great cheese to complement pasta, sandwiches, soups, and cheese platters of course. With its characteristically formed holes, it goes great in cold platters. But it also turns into a gooey, delicious madness, when melted. In terms of taste, Gruyère comes very close to fontina cheese.

Made from raw, unpasteurized milk, this cheese is rich, dense in terms of flavor, and has a nutty, buttery, earthy aroma, just like fontina. Young gruyère is sweeter and softer. As it matures, it turns to a strong, yeasty, deep flavor, and it gets a more crumbly texture.

3. Mozzarella

Can I substitute mozzarella for fontina cheese? Well, yes! Mozzarella can be compared to a very young fontina. The difference is in the aftertaste. Fontina leaves a nutty, deep, earthy flavor, while mozzarella tends to give a tart, acidic finish.

Just add it to pasta, meats, sandwiches, pizzas, soups, and salads in place of fontina. While mozzarella is a stringy, rather milky cheese, it makes a great fontina substitute if you need to add a little sweetness to your dish.

4. Emmental

One of the best alternatives for fontina – Emmental – is nutty, and pungent. This semi-hard cheese is rather acidic and somehow fruity, sharing some of the tartness of fontina.

Its intense smell, which can be off-putting for some, will also remind you of fontina cheese. Its mouthfeel will remind you of cheddar, only with more piquant. Use it in sauces, grilled sandwiches, and snacks, soups, or grated over veggies.

5. Provolone

Also from Italy, this tangy, cheesy, smelly, and yet light, milky cheese can replace fontina in both cooked and cold dishes, especially if you buy the non-smoked type. Provolone is a young, mild cheese with a moderate aroma, and a special zest to it.

As it ages, provolone can develop a strong, tangy flavor. It works great with salads, pasta, and sauces. As it is somewhat on the soft side and not easily grated, provolone is ideal in melty dishes.

6. Parmesan

Is fontina cheese similar to parmesan? Parmesan is dense, thick, sharp, nutty, hence can be a good fontina replacement when necessary. Parmesan works on everything, which we all know, since we add it to everything and anything!

7. Cheddar

One question that keeps cropping up online is: Can I substitute cheddar for fontina cheese? Yes, cheddar is one of the best fontina cheese alternatives.

While the American, yellow, soft, and creamy cheddar can work, the British, white cheddar, with is dry, stinky and crumbly charactersitics can stand in for fontina better. Cheddar is ideal in any food, making it an instant comfort food. Just play with it! 

8. Edam

Edam, a cheese from the Netherlands, with a yellow color and a hard texture, is rather milky, sweet, mild, rich, buttery, and has an earthy, nutty aftertaste. It can be a good solution for cuting out fat, replacing fontina with this skim-milk cheese.

This type of cheese is best added to cold dishes: salads, cheese boards, dessert plates, and sandwiches. It’s ideal with sweet fruit, to enhance its saltiness and richness. You can also add it to hot dishes, such as pasta, or crêpes, if you have a sweet tooth. 

9. Taleggio

Another Italian cheese, taleggio, can work just fine as a fontina replacement. The two have similar fat content, taste, and smell.

Taleggio has a tangy aroma and a pungent, bold, distinctive smell, just like fontina. It sometimes gets mistaken for an aged fontina, that’s how similar they are! Add it to meats (works great alongside bacon, hams, chicken), pizza, sandwiches, soups, and anything with bread!

10. Grana Padano

If you’re out of fontina, but you have some Grana Padano, use it! Both fontina and Grana are somehow hard (Grana even more so).

Grana Padano is mild in flavor, but that doesn’t stop it from having an intense odor. Grana grates easily and it has a crumbly texture, but it can turn into melting goodness, forming a fatty, rich crust. So add it to pasta, pizza, salads, roasted veggies, and even as a snack, as it is. Mamma mia!

11. Montasio

Montasio has a high fat content as well. This makes it rich, buttery, and creamy. Its texture is rather crumbly but it can mimic the flavor of pungent, intense fontina cheese.

12. Vacherin

Another mountain cheese, Vacherin, is one of the best fontina substitutes if you have some in your kitchen. Made from cow’s milk, Vacherin is a soft cheese, fat and creamy, with a mild, buttery flavor, adding richness to your dish. You can use it in pasta, baked goods, or pies -any dish that involves melting since this cheese will bubble and form a delicious stringy crust. 

13. Havarti

Do you have Havarti in the fridge? Because if you do, you can use it instead of fontina. Havarti is rich, creamy, and melts into buttery heaven. Its taste is rather mild, just like fontina.

A semi-soft cheese, Havarti is porous and has tiny holes in it, but it is comparable to fontina. It can replace fontina in wine and fruit pairings, pasta, sandwiches, meats and fish, and cheese dips or sauces, alongside aromatic herbs. 

14. Bel Paese

Is there any other cheese can I use instead of fontina, you’re asking? While the odds are slim, if happen to have some Bel Paese, give it a go. It is soft, melts easily, and has an intense, milky taste that will linger on, impressing you with its thick texture. Use paired up with fruit and wine, or add to pizzas, fondue, fillings, baked goods, and desserts. 

15. Appenzeller Cheese

Is Swiss cheese comparable to fontina? Well, there is one Swiss cheese that works great as a fontina sub. Appenzeller, like Emmental (another Swiss cheese), is a hard cheese. It has a spicy aroma and an intense milky-sweet flavor. You can swap it for fontina in fondue, or in pasta such as macaroni. 

16. Reblochon

Reblochon is a semi-soft French cheese. It packs quite the kick, having a nutty, earthy vibe to it, and its creamy, buttery texture will certainly remind you of fontina cheese. You can use it in cooked dishes, since it melts wonderfully, and it goes perfectly with French onion soup, bacon, roasted meats, and potatoes.

Vegan alternatives to fontina cheese

After all this cheesy goodness, we have some non-dairy substitutes for fontina cheese. If you are looking for vegan fontina cheese, give these two a go! 

17. Nutritional Yeast

Here is one you might not have thought of! Nutritional yeast is a good vegan alternative to fontina. Due to its mushroomy, woody, earthy, flavor and its intense, somehow cheesy aroma, nutritional yeast can do the trick, when sprinkled on top of your dish. 

18.Tofu

Another good vegan alternative to fontina is firm tofu. The firmer, the better. 

So there you have it, cheese lovers everywhere! These are all the fontina substitutes we could think of. Have you stumbled upon other options? If so, please tell us!

The post Best 18 Fontina Substitutes appeared first on Chef's Pencil.

We all love mozza and its gooey, stretchy, milky, sweet, and unctuous texture. We can’t get enough of it, right? Well, sometimes, our luck runs out! We don’t have the Italian cheese around or we don’t eat dairy or animal-based ingredients.

So, what can we do when the recipe calls for this fab cheese but we don’t have it? Of course, we don’t give in! We find other ways around it! After all, what recipe isn’t better with mozzarella? Or its substitutions?

20+ Mozzarella Substitutes for You, Gourmet Lover!

If you can’t get your hands on some mozzarella to complete your dish, or if you’d rather find a vegan alternative, there are plenty of mozzarella substitutes for you to try! Whether we’re talking store-bought mozzarella or fresh mozzarella, there are two attributes to replicate with a replacement:

The Mild, Sweet Flavor

Both store-bought and fresh mozza are soft, sweet, milky, creamy, and rich, and they melt into velvety goodness. Fresh mozzarella is packed in liquid while store-bought is more solid. But they are both made from cow’s milk and have a delicate, milky flavor.

The Ability to Melt

If we’re talking recipes that don’t require heat, the melting part is not mandatory. The texture, the moisture, and the flavor are to be considered there. However, when it comes to cooked recipes, that melty, oozing, gooey goodness is a must! Here are some of the best alternatives for mozzarella cheese that work both in cold and heated recipes.

Top 5 Mozzarella Substitutes: The Most Versatile Choices

1. Provolone

Provolone is similar to mozzarella when it comes to taste. They are both sweet and rather mild. However, Provolone packs a stronger aroma, so make sure not to overwhelm the other ingredients by using too much. In terms of texture, no worries here: Provolone is stretchy and stringy, just like the real deal. 

2. Burrata

The best solution when you don’t have fresh mozza: burrata. It’s creamy; it’s delicate; it’s moist and juicy; it’s ever so milky and sweet. You can eat it as it is or add it to cooked dishes to melt away. It will remain creamy and stringy but on the liquid side, rather than the grilled, crispy side. 

3. Scamorza

Yet another stretched, curd cheese made from cow’s milk, just like mozzarella. Scamorza, if you have it, has a semi-hard consistency and low moisture, resembling store-bought mozzarella, rather than the fresh version. It melts nicely, but it will add a sharper flavor.

4. Oaxaca

Oaxaca, a Mexican cheese, is very close to mozzarella, just a little more buttery and rich. It can melt and create a lovely bubbly, rich, fatty, crispy crust, with a stringy, gooey side to it, just like mozzarella. 

5. Young Gouda

Sweet and delicate in flavor, albeit rather nutty, young gouda melts easily and can be sliced. It creates a stringy, melty goodness when cooked, and it doesn’t overpower other ingredients when added fresh. 

You’ve been asking about these alternatives for mozzarella!

Can you substitute cheddar for mozzarella?

Yes! Especially white cheddar because it’s milder. Now, cheddar is a semi-hard cheese, even the youngest versions of it. When aged, it has a rich, nutty aroma and a crumbly flavor, resembling Parmesan. It can work just as well. But white, young cheddar will be better. The flavor won’t be so pungent, and the texture will be elastic and stringy. 

Can you use Monterey Jack cheese instead of mozzarella?

We all know this American staple cheese. It’s mild, and it has a light taste, which makes it a good candidate to replace mozzarella. It also has a good melting consistency. The only different thing: Monterey Jack is richer, fattier, and less moist than mozzarella. Hence, you’ll get a crustier, greasier pizza, pasta, or lasagna dish. 

What can you replace mozzarella with when making pizza?

Mozzarella is what makes pizza great! That bubbly, hot, rich, melting cheesy draping all over the crust… yum! There’s no pizza without it! So, when it comes to alternatives, look for cheeses that provide the same texture. Keep in mind some of them will add a different flavor profile. Who knows? Maybe you’ll like them even more!

1. Provolone can imitate mozza

Provolone is the best choice, both in flavor and when it comes to its rich, gooey texture. It’s rather sweet, but it will give the pizza a stronger flavor.

2. Cheddar can be a good alternative 

Yes, you can add cheddar as a topping on pizza. It won’t have the same elasticity as mozzarella, but it will be plenty stringy. 

3. Gouda can make a good mozzarella substitute for pizza

Rich, buttery, and slightly sweet, gouda can be smooth and creamy enough to coat your pizza with a bubbly, melty crust.

4. Alpine-Style cheeses are fine options

Alpine-style cheeses such as Swiss or Gruyere are semi-hard types of cheeses. They are rich, fatty, and unctuous, but rather lean, compared to other hard cheeses. They are, however, nutty, earthy, and pungent compared to mozzarella. But on pizza, they can work as subs. 

5. Pecorino Romano is intense but can work

Pecorino Romano, a hard cheese, has a very intense flavor. Sharp and pungent, with a strong punch, it will change the profile flavor of your pie. But it can work.

6. Use Edam cheese instead of the milky Italian cheese!

Not too hard, but not as soft as mozzarella, Edam has a subtle, light aroma. With a firm texture, Edam remains smooth and elastic and has a milky aroma with nutty undertones. 

7. Cotija can be grated over pizza

This Mexican hard cheese is grated all over dishes. It will add another flavor to your pizza, but it can work. 

8. So can non-matured Asiago!

Asiago is Italian, just like mozzarella. But it’s rich, sharp, and intense in flavor. And it’s a hard cheese. Yes, it can be grated on your pizza, but it won’t have the same melty, stringy effect. 

9. Do you have Pepato around? Use it as a pizza topping!

You can add Pepato as a pizza topping. It’s tangy and somewhat peppery; it’s intense and hearty, and it will not go unnoticed. But it can work. 

10. Dry Jack is pretty mild and can do the trick!

Another hard cheese that grates and melts well. It has a subtle flavor and nuttiness to it.

11. Do you have Caciocavallo? Because it’ll do!

Similar to Provolone, this Italian cheese is great in salads, but it will work wonders as a pizza topping. If you have it, that is!

What to use instead of mozzarella in your pasta dishes?

Any type of grated cheese works well in pasta. If it tends to melt a little, even better. Still, here are what we consider to be good mozzarella substitutes for pasta:

1. Add Provolone to replicate the stretchy texture

An Italian relative of mozzarella, grated Provolone will add some richness and richness to pasta. It will melt a little and it will keep a certain bite. You’ll love it.

2. Parmiggiano Reggiano is a great option to add flavor

Grated parmesan, as in Parmigiano grattugiato, works perfectly in every type of pasta, be it with tomato sauce, pesto, veggies, meats or seafood, all-cheeses, or funghi porcini. You will not regret using it in mozzarella’s place. 

3. Pecorino Romano works in pasta as well

With a sharp, tangy flavor, Pecorino Romano can be grated on top of your pasta, just like Parmigiano or mozzarella. Compared to mozzarella, which is sweet and rather moist, Pecorino is pungent, aromatic, and dry. 

4. Mild gouda or young cheddar can replicate mozzarella in pasta dishes

It won’t overpower the dish. It can be grated on top or added to the sauce. It will melt and add richness and sweetness to your pasta.

Try these substitutes for mozzarella in your lasagna!

Why do we add mozzarella to lasagna? Because we expect it to wonderfully and deliciously bubble into a golden cheesy topping! That grilled cheese is an important detail in lasagna. In terms of elasticity, it’s OK if the replacement cheese isn’t so stringy, since lasagna needs to be cut into pieces for serving. 

1. Cheddar is a good mozzarella substitute for lasagna

Here it comes again! Cheddar is a good choice, in this case. It’s not as elastic, but it’s rich and fatty, and it will melt into a golden, decadent crust. Mamma mia!

2. Mild gouda is as well

Young gouda is ideal in lasagna. It’s rich and fatty, creamy and smooth, and it will bubble like crazy. Its sweet flavor will not ruin the recipe.

3. Edam cheese can be added to lasagna

It’s dense; it’s sweet; it’s mild; it’s stringy and elastic. It’s creamy and smooth, with a hint of butter and hazelnuts. Imagine it on top of your lasagna. You’re welcome!

4. Havarti cheese is one of the best mozzarella substitutes in lasagna

If you have it around, use it! This semi-soft cow’s milk cheese is sweet and delicate and has a stringy texture. Slice it, melt it, or grate it—either way, it’ll be fabulous in lasagna. 

5. Mexican cheese/Oaxaca resembles mozzarella

This semi-hard cheese is very similar to mozzarella. It’s ideal in melting dishes, creating a bubbly crust.

6. Try Fontina cheese instead of mozza

When it melts, Fontina becomes creamy. The great thing about it on top of your lasagna: it will melt right away. It can add a slightly nutty aroma, but it will work just fine. 

What cheese can you use instead of mozzarella in salads and entrees?

No need for it to melt, bubble, string, and melt away. What you need here is a soft, mild, sweet, milky, light cheese with a fresh vibe to it. Here are some mozzarella alternatives that mimic some of its characteristics:

1. Feta cheese can be used instead of mozzarella in salads

It kinda works and kinda doesn’t. It works since it pairs great with greens, veggies, and salads. It kinda doesn’t since it’s salty and has a different flavor. 

2. Provolone cheese can be added to entrees

Provolone is soft but has a bite to it. It can replace regular mozzarella, but not the fresh type. It will be mild and sweet, never overpowering the dish. 

3. Edam and mild gouda make good replacements 

Young gouda and Edam are mild enough to replace mozzarella (not the fresh kind, in whey) in salads and entrees. They can let other ingredients shine, although they will not be mozzarella. 

4. Ricotta cheese can mimic mozzarella

It’s milky, fresh, moist, sweet, and rich. Ricotta, while with a different texture (rather crumbly and soft), can stand in for its Italian cousin. Mozzarella who?

5. Young cheddar can be added to Caprese salad

You can slice it; it has a delicate, sweet aroma, and it will not overwhelm your salad.

6. Even Halloumi can be used in salads to mimic mozzarella

Halloumi will remain firm and elastic, but will not melt and get stringy when cooked. It can, however, be added to appetizers and salads instead of mozzarella. They are both sweet and rich, so you can try the swap. 

7. Cottage cheese is a sweet, milky choice in appetizers 

In terms of flavor and taste, mozzarella and cottage cheese are both creamy, milky-fresh, and sweet. In terms of consistency, they are both rich and unctuous. But when it comes to texture, cottage cheese has lumps of cheese mixed with moist cream, compared to mozza, which is pressed and has a harder consistency. Still, cottage cheese can replace mozzarella, if necessary.

8. Bel Paese is a good solution for salads that mention mozzarella

Bel Paese is rather soft and has a milky, buttery aroma. It can melt in cooked dishes, but it can be eaten fresh in salads, as well. 

9. Crescenza and Stracchino are two Italian cheeses similar to mozzarella

Stracchino is like mozzarella’s sister. They are similar in terms of texture, both creamy and soft. They are also sweet and fresh, so you can swap them. Crescenza has a similar taste and consistency as stracchino, but it’s lower in fat content. 

What can you use instead of mozzarella in chicken parmesan?

Chicken parm, another American classic that requires a hint of mozza. Any type of the aforementioned cheeses will do. But some of them can really hit the spot. Here’s what to use as a mozzarella replacement in chicken a la Parmigiana:

1. Any type of young Swiss cheese will do!

Delicately sweet and with a nutty flavor, Swiss cheese will melt into a creamy, rich consistency. While it will add more depth and aroma to the dish, it will go perfectly with the recipe and not overwhelm it.

2. Ricotta can complete chicken parm

While you wouldn’t think of it because it doesn’t bubble, nor does it create a cheesy crust, ricotta is a good choice. It will turn soft, gooey, and ever-so-creamy, adding a sweet aroma to your chicken parmesan. 

3. You can sprinkle Pepperjack to this rich recipe

Pepperjack will melt away into a stretchy, golden, crusty, gooey, rich goodness. Pepperjack has more moisture and fat than mozzarella, but, somehow, in chicken parm, you won’t be bothered by that. The moisture will keep the chicken plump, and the fatty content pairs great with the tangy tomato sauce.

4. Jarlsberg can make a good alternative 

Jarlsberg is mild, sweet, but thick, creamy, and buttery, especially when melted. So it’s a great addition to chicken parm.

5. Pecorino Romano will add richness and flavor

Pecorino Romano is a hard cheese. Made from sheep’s milk, this type of cheese will enrich the flavor of the chicken parm. You’ll like it.

Here is how to substitute mozzarella if you are vegan!

You don’t have to let go of bubbly lasagna, grilled cheese sandwiches alongside your tomato soup, or rich, decadent pasta with melty, stringy mozzarella on top if you are vegan. You can still find tasteful and similar vegan alternatives to mozzarella!

1. Tofu is a good vegan alternative to mozzarella

Tofu is a good vegan substitute for mozzarella. Maybe you won’t be getting the same melty, bubbly crust, but you’ll get the flavor. Choosing non-salted tofu over brined will really help your dish. And if you want more non-dairy substitutes for mozzarella, discover how to make your own vegan melty cheese at home. What do you think about a DIY mozzarella recipe?

2. How to make mozzarella at home with vegan ingredients

You can try this DIY mozzarella at home! It’s completely vegan. It will taste so much like the original. And it will melt into cheesy goodness, just like mozza. For this homemade mozzarella recipe you need:

• 1 cup of raw cashew nuts
• 2 1/2 cups of water
• 2 tablespoons of apple cider vinegar
• 2 tablespoons of lemon juice 
• 8 tablespoons of tapioca starch
• 1 tablespoon of salt

You need to bring water to the boil and soak the cashews in it. Letting them soak up the water for at least one hour will make your cheese softer and the nuts easily absorbed. After that, drain them and blend them with the water quantity mentioned above (not the water used for soaking) and the other ingredients. 

Mix thoroughly and keep scraping the sides. You’ll get a liquid, watery mixture. Pour the content into a saucepan and bring the heat to medium. Make sure to stir since the mix will get clumpy in a couple of minutes. 

Continue stirring until the liquid will turn stretchy, gooey, silky-smooth, and thick. When this happens, remove it from the heat source. Use it immediately or store it in the fridge. Extra info: when stored in the fridge, the vegan cheese will be less stringy and melty. This vegan mozzarella is ideal as a pizza or pasta topping. It can also be used in chicken parm and any other recipe requiring mozzarella.

What is a healthy substitute for mozzarella cheese?

• Nonfat or part-skim variants of mozzarella can work. If you want to cut down on saturated fats, which mozza packs a little, you can go for a healthier version. Switching to nonfat mozzarella made from skim milk can be a good option. And yes, you can always use light mozzarella in recipes that call for the usual type of the Italian cheese.
• Tofu is another healthier option for mozzarella. You can always mix the two, to get less fat and a similar nutritional profile. 

Mozzarella is one of the most popular cheeses out there. Be it fresh or dry, mozza can be added to any dish! Still, you have to agree with us: there are so many mozzarella substitutes you can try, if necessary. 

Related: Best Feta Substitutes
Related: Best Gruyere Cheese Substitutes
Related: Best Goat Cheese Substitutes
Related: Best Gorgonzola Substitutes

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Velveeta is known for its smooth and creamy texture, mild yet slightly tangy/spicy flavor, and its versatility in the kitchen. It is often used for dishes that call for cheese that is easy to melt (which can be done in the microwave) – practically perfect for all your cheesy inventions!

One of the other benefits of Velveeta is that it is shelf stable, making it an excellent option for traveling, camping, students and others living on a budget! This cheese is so versatile it can be used in a whole number of ways, from breakfast to dinner to snacks. Or as a topping for baked potatoes or chili, as a filling for omelets or quesadillas, or as a base for dips and sauces.

It also serves well when entertaining, as it can be used in a wide range of new and exciting party foods. One popular way to serve Velveeta is heated up as a dip for vegetables or chicken wings, or as a fondue.

But you can also use Velveeta in scrambled eggs, as a pizza sauce, macaroni and cheese (a fan favorite!), as a topping for mashed or baked potatoes, or as a base for a cheesy broccoli or asparagus soup.

And on top of all that, Velveeta is easy to find in America and several other countries. There are similar products on the market, such as Cheez Wiz, but if you cannot find any, here are some other options that will work in a pinch!

1. Homemade Velveeta! 

A healthy (and inexpensive!) option to Velveeta is to make your own version. The reason we say this is healthier is because it does not contain any chemicals or ingredients that aren’t completely natural.

Instead, this recipe contains just real dairy and a few spices and vegetables, which compares well to the zestiness of real Velveeta.

You can make this recipe in the microwave in a few minutes, or if you have a slow cooker, you can do this on low for a few hours. Simply combine 16 oz of really good cheddar cheese with 1 cup of milk, a pinch of cumin (or cayenne if you like it spicy!) with 5 ounces of chopped tomatoes.

Microwave on high for 2-3 minutes, stirring once or twice and serve with tortilla chips, crackers or your favorite cheese receptacle! You can also use this recipe as a base for an inexpensive fondue by adding an extra ½ cup of heavy cream and a small squeeze of lemon juice.

2. Oaxaca Cheese

Oaxaca cheese is a Mexican cheese that is sometimes melted in a small pot and then used as a warm or room-temperature cheese dip. Whether in the form of fondue or a dip for nacho chips, it is incredibly delicious!

Oaxaca is similar to Velveeta when it is melted but is lighter (more white) in color and doesn’t have the same tang or zest, but you can always add any spices you fancy. A sprinkle of cayenne or cumin, or even black pepper is a nice touch and pairs well with the Oaxaca cheese!

3. Cheddar Cheese

Sometimes Velveeta is served chilled and sliced – but be careful because it melts very quickly and is quite salty on its own! When melted, Velveeta is prized for its supreme creaminess which cheddar doesn’t really have, but the flavor is equally as cheesy (and maybe even more so!).

Cheddar cheese is very compatible with any Velveeta recipe – simply melt it and add some milk or cream until you get the right consistency.

Cheddar is known for its sharp, tangy flavor and crumbly texture, but one of the main differences between Velveeta and cheddar is its texture. Velveeta is known for its smooth and creamy texture, which makes it an ideal cheese for melting.

Cheddar, on the other hand, has a crumbly texture that is not as smooth as Velveeta. While cheddar can be melted, it does not have the same consistency as Velveeta, which is something to keep in mind if using it as an alternative as you may need to make adjustments. Cheddar makes an excellent substitute for Velveeta in soups and sauces because as it melts it adds creaminess and depth of flavor!

4. Cream Cheese

Cream cheese is another great Velveeta substitute that can be used in a variety of dishes. It has a smooth and creamy texture that makes it perfect for dips, spreads, soups and sauces. While cream cheese has a slightly different flavor than Velveeta, it can be mixed with other types of cheese (especially cheddar, gouda, havarti, or Colby!) to achieve a similar taste.

Cream cheese is also a lower sodium alternative to Velveeta, making it a healthier option. However, it does not have a lot of flavor so it may be worth adding some seasonings and extra spice if using it as a 1:1 replacement.

5. Cheez Wiz

Cheez Wiz is an American processed cheese spread made by Kraft (the same company that makes Velveeta!). It makes a fantastic substitute, especially if making Rotel dip, which is a cheesy, spicy sausage dip used primarily for chips and chicken wings.

Melting Cheez Wiz in the same quantity as Velveeta makes an excellent alternative and you may find Cheez Wiz is your new favorite Kraft product!

6. Monterey Jack

Monterey Jack is a cheese made from cow’s milk that has a pale yellow color, slightly paler than Velveeta. It has a mild and creamy flavor, making it a versatile ingredient in many dishes and an excellent alternative to Velveeta when it is melted.

It is a semi-hard cheese, meaning it is firm enough to slice but still has a soft texture and is particularly good when melted, making it perfect for pizza, burger toppings and our personal favorite, macaroni cheese! If you’ve got a recipe that requires Velveeta, feel free to give Monterey Jack a try!

Overall, Velveeta cheese is a unique and versatile cheese that can be used in a variety of ways. Its smooth and creamy texture, mild and tangy flavor, and multi-purpose use make it a popular choice in the kitchen! It is beloved by die-hard Velveeta lovers because it is cheap, easy to find, and can be used in just about any recipe! If you’re looking for a healthier, more natural option, you may want to make your own or try one of the many options on this list.

Whether you’re making a classic dish such as macaroni cheese or a cheesy casserole, or trying something new and exciting, Velveeta cheese is a delicious and convenient ingredient that can add flavor and texture to any meal. So next time you’re at the market, be sure to pick up a block of Velveeta and try it out for yourself, or try making your own at home! We don’t think you’ll ever go back and your dinner guests and kids will love it!

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However, for those who have developed a taste for it, blue cheese is a delicious addition to any cheese board or recipe. Blue cheese is both sharp and creamy, tart and sweet. It crumbles, grates, melts, and stands on its own!

Blue cheese is a versatile cheese that can be used in a variety of recipes. It pairs well with fruits, such as pears and apples, and can be crumbled over salads for added flavor. It adds a pop of rich, sharp flavor that can make bland salads more exciting (and is the main ingredient in Blue Cheese dressing of course!)

If you’re not a blue cheese lover, you can definitely use cheddar or feta cheese in a salad or cobb salad, and still get the same contrast in textures and flavors.

Blue cheese can also be melted and used as a sauce for burgers or as a dip for vegetables, buffalo chicken or wings. If you’re not into the sharpness of blue cheese, you could substitute sour cream or mayonnaise, which have a much more mild flavor profile but the same creamy texture. Blue cheese is also a popular ingredient in many pasta dishes, such as gnocchi and ravioli. It is used as a filling or melted into a sauce, as sometimes used in mashed potatoes or to top a steak. 

The bottom line is that blue cheese lovers will find just about any excuse to use blue cheese! It is a healthy option despite being high in fat and calories. It also contains several health benefits that should not be overlooked. One of its main benefits is that it is a great source of calcium, which is essential for bone health. In fact, just one ounce of blue cheese contains about 150 mg of calcium!

Another benefit of blue cheese is that it contains probiotics, which are beneficial bacteria that can improve gut health and boost the immune system. Additionally, studies have shown that blue cheese may have anti-inflammatory properties and can help reduce the risk of certain diseases, such as heart disease and diabetes.

There are many different types of blue cheese, all of which are rich in flavor and history! We’ll share some of them here, as well as some great substitutes if you can’t track down a blue cheese that you love or if you don’t consume dairy. 

1. Gorgonzola

Gorgonzola cheese can be used in the same way as blue cheese – crumbled over salads, melted on burgers, or used as a dip for vegetables.

This Italian cheese is also a great choice for those who are new to blue cheese and want to try a milder version. Besides being a great alternative to blue cheese, Gorgonzola has several health benefits. It is rich in calcium, which is essential for strong bones and teeth. It also contains protein, vitamin B12, and other essential nutrients that are good for the body.

Gorgonzola is still quite strong though, so if you are looking for a non-blue cheese substitute for Gorgonzola, you might want to try a milder version of a crumbly, aged cheese such as feta or an aged, white cheddar cheese.

2. Roquefort  

Roquefort is a French blue cheese that is made from sheep’s milk! It has a strong, salty flavor that is similar to traditional blue cheese. Roquefort can be used in the same way as blue cheese, such as crumbled over salads or used in pasta dishes.

It is also a great choice for those who want a more intense flavor than gorgonzola. It is considered the King of blue cheese as it is the most sharp and intense in flavor, and also has a very high salt content.

Roquefort is versatile and can be used in a variety of ways. It adds a rich, tangy flavor to salads, pasta dishes, and burgers. You can crumble it over roasted vegetables, melt it on pizzas, or use it as a dip for crackers and fruit. The possibilities are endless!

Roquefort is not for the faint of heart and may take some getting used to, but like all blue cheese, it will grow on you! You can learn more about French cheeses here.

3. Feta  

Feta cheese is a popular Greek cheese that is made from sheep’s milk or a combination of sheep and goat’s milk. It has a salty and tangy flavor that is similar to blue cheese.

Feta cheese can be crumbled over salads (especially in the famous Greek salad!), used in sandwiches, or melted and used as a topping for pizza.

Feta cheese is also a healthier option compared to blue cheese as it is lower in calories and fat content. With the same salty and tangy flavor as blue cheese, you can enjoy the delicious taste without worrying about the calorie count as much.

Feta is particularly popular because its flavor is much more mild than blue cheese, and it is also a great alternative for those who are lactose intolerant or vegan, as there are many plant-based versions of feta cheese available. 

4. Stilton  

If you’re a cheese lover, then you have to try Stilton! This popular English blue cheese has a sharp, tangy flavor and a creamy texture that is slightly crumbly.

It’s perfect for those who love strong flavors and are looking for a cheese that can add depth to their dishes. One of the best things about Stilton is its versatility. It can be used in a variety of recipes, from salads to pasta dishes to burgers. It pairs well with fruits such as pears and apples, and can be crumbled over salads for added flavor.

But Stilton cheese is not just delicious, it is a great source of protein and calcium – one ounce of Stilton provides about 6 grams of protein! By adding Stilton cheese to your diet, you can enjoy its unique flavor while reaping its many health benefits.

So, if you’re looking for a new cheese to add to your cheese board or recipe, give Stilton cheese a try. Its unique flavor and health benefits make it a great addition to any dish. Trust us, your taste buds and your body will thank you.

Editor’s Note: A Stilton variety counts among the most expensive cheeses in the world.

5. Chevre  

Chevre is a French goat’s cheese that is soft and creamy with a tangy flavor. It can be spread on crackers or used in salads and pastries.

It has a salty flavor and crumbly texture, making it a popular substitute for blue cheese – it still has that tang that blue cheese lovers know and love, but is also much more mild, making it more palatable. Goat’s cheese makes a great alternative for those who love blue cheese but cannot consume it due to a penicillin allergy because it gets its tanginess from the aging process, not from mold. 

Blue cheese is a type of cheese that is loved by many for its unique flavor and texture. However, it is not always readily available or suitable for everyone’s taste buds. Whether you are lactose intolerant, vegan, or simply not a fan of blue cheese, there are plenty of alternatives that can still provide a similar taste and texture.

Because of how it is made, blue cheese is not recommended for pregnant women or those who are allergic to penicillin (because of the mold that is used in production) but luckily there are many suitable alternatives!

Whether you are lactose intolerant, vegan, or simply not a fan of blue cheese, there is a substitute out there for you. So go ahead and experiment with different types of cheese to find the perfect substitute for your taste buds. You might just find a new favorite!

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Taleggio takes its name from the Val Taleggio region of Lombardy, Italy, where it was first produced – it has been made in this region for over a thousand years. The cheese was originally made by dairy farmers to use up milk leftover from making other cheeses. Taleggio was aged in caves, which provided the perfect environment for the cheese to mature, resulting in a creamy, delicious cheese. 

This washed-rind cheese is made from cow’s milk. The milk is heated and rennet is added. The curd this creates is then cut and drained, and the cheese is placed in molds, when it is salted and left to ripen for a few weeks. During this time, the cheese is washed with brine, which helps to develop its flavor and aroma. The cheese is then left to age for a few more weeks so it can develop a soft, gooey texture and distinctive flavor.

Taleggio has a unique flavor that is both tangy and buttery, a soft, creamy texture, and a pungent aroma. The flavor of Taleggio is best when served at room temperature. The cheese pairs well with a variety of foods, including crusty bread, fresh fruit, and cured meats. It is also a great cheese to use in cooking, as it melts easily and adds a rich, creamy flavor to dishes.

Taleggio should be kept refrigerated until you are ready to serve, but before serving be sure to let it come to room temperature as this will allow it to soften and develop its full flavor. 

Great as it is, some people just don’t like pungent cheeses, so here are some excellent taleggio substitutes!

1. Brie

Brie is a soft cheese that originates from France. It has a creamy texture and a mild, buttery flavor.

Although it is not as pungent as Taleggio, brie can make a good substitute due to its similar texture and because it melts easily. Brie can be served on its own or with a variety of accompaniments, including crackers, bread, and fresh fruits.

It is known for its bright white, powdery rind that is edible, and when cut into, brie oozes out in a semi-solid form. It is often served chilled, spread on pancakes, bread or whipped. Or it can be sliced in wedges if it is young brie (as it gets older, it gets softer and softer.) Brie is sometimes baked and served warm, gooey and melty with red pepper jelly or jam. 

2. Camembert

Like brie, camembert is a soft rind cheese from France that gets softer and stronger as it ages. It has a white, edible rind that many people love (but some remove before eating.) Whether this cheese is spread on crackers, served with fruit or baked and eaten as a dip, Camembert is a delicious alternative to Taleggio!

It was first made in the late 18th century in Camembert, Normandy in Northwest France and is now a popular cheese enjoyed by people all over the world! Taleggio is similar in flavor and texture to Camembert, with a slightly lower fat content making it less buttery but equally delicious and smooth!

3. Gorgonzola

Gorgonzola is a blue-veined cheese that originates from Italy. It has a strong, tangy flavor and a crumbly texture.

Although it is not as creamy as Taleggio, it can still be a good substitute due to its pungent flavor.

Gorgonzola is a versatile cheese that can be used in a variety of dishes including salads, pizzas, risottos and pasta, and makes an excellent addition to a cheese platter. Unlike Gorgonzola, Taleggio does not have blue veins and does not have the same pungent, sharp flavor, but these cheeses are both intense, robust and delicious! 

4. Fontina Cheese

Fontina is a semi-soft to hard cheese that is originally from the feet of the Alps in Aosta Valley, Italy. It has a nutty and buttery mild to medium flavor, which makes it a great substitute for Taleggio.

Like Taleggio, Fontina melts easily, making it a good option for cooking. It is a versatile cheese that pairs well with a variety of foods, including cured meats, crusty bread, berries, fruits and fish, and it is said to have a signature nutty flavor that lingers on the palette.

It is an extremely palatable cheese, which is mild but distinctively nutty, slightly sweet with a bit of that umami flavor that cheese lovers know and love. This cheese is characterized by its waxy rind and makes an excellent substitute for any cheese but especially Taleggio!

5. Emmentaler

Emmentaler is a semi-hard cheese from Switzerland that contains medium sized holes, similar to Swiss but it is much firmer.

It has a delightfully intricate and complex flavor – slightly sweet, aromatic and nutty, with no tones of acidity or bitterness. It goes great with poultry, ripe fruit, nuts, seed crackers and more.

Originally from Emme Valley, Emmentaler is traditionally made from raw cow’s milk and aged for up to 18 months. It is meltable, grateable and is always a treat on a cheese board, and is a primary ingredient in many European dishes. 

6. Gruyère

A full bodied, delicious cheese, Gruyère has a lot in common with Taleggio! It is nutty and earthy, with a soft, smooth finish. The reason why Gruyère is so prized is because of the diet of the cows used to produce the milk.

These Alpine cows feed freely in freshwater streams and idyllic hillsides. Its texture is smooth and creamy and it lends well to dishes that require a melty cheese.

When it ages, Gruyère becomes somewhat granular, with salt crystals developing a deeper, richer, saltier flavor. A young Gruyère would make an incredible alternative to Taleggio!

7. Comté

Comté is a fruity, slightly sweet, savory cheese that is both salty and sweet. The clean flavors come from the milk of the cows used to make this cheese and the local creameries that produce the iconic flavors and aromas.

Comté is an outstanding product of the highest quality and makes a fantastic addition to any menu, any cheese board, and any recipe that requires Taleggio. 

Taleggio is a unique and delicious cheese, but it may not always be available or accessible. In such cases, it is important to find a suitable substitute to achieve a similar taste and texture. Fontina, Brie, and Gorgonzola are some of the best substitutes for Taleggio.

Each of these cheeses has its own unique flavor and texture, making them versatile options for a variety of dishes. So, the next time you are unable to find Taleggio, try one of these substitutes to enjoy a similar taste and texture.

Related: Most Popular Italian Cheeses

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Made from whole cow’s milk, which is heated and curdled with rennet to separate the liquid whey from the solid curds, the cheese is then shaped and left to age for varying periods of time, depending on the desired flavor and texture. 

Fresh Asiago is soft and mild, with a creamy texture and subtle flavor. It’s perfect for snacking, adding to salads or sandwiches, and melting on top of pizza or pasta dishes. Aged Asiago, on the other hand, is hard and crumbly, with a more intense flavor that becomes sharper and nuttier as it ages. It’s ideal for grating over pasta, risotto, or soups, and pairs well with hearty red wines.

Asiago is perfect for grating. Asiago also melts and has a smooth texture and for this reason, is considered a Swiss-style cheese. Aged Asiago is perfect for grating over pasta dishes, adding a rich, nutty flavor to classic Italian dishes like pasta carbonara, fettuccine alfredo, or lasagna.

The grated cheese adds a beautiful flavor and texture to any dish! Fresh Asiago melts beautifully on sandwiches or paninis, adding a creamy, tangy flavor to your favorite lunchtime fare. You can also mix it with other cheeses such as provolone or mozzarella to create a delicious cheese blend.

Asiago makes a great addition to a cheese board or antipasto platter and pairs well with crackers, nuts, and dried fruits. For a sweet and savory treat, try dipping a slice of aged Asiago in honey or balsamic glaze. The combination of flavors is simply divine! You can also top it with some fig jam or fruit preserves to create a perfect appetizer.

Here are some great substitutions for Asiago if you cannot find it!

1. Grana Padano

Grana Padano is very similar to Asiago and is also made in Italy from unpasteurized cow’s milk.

It tends to be less expensive than Asiago and works the same way – it is an excellent grating cheese, but also melts well when heated over pastas, risottos or on pizza.

The flavor is similar – Grana Padano is salty, nutty, slightly sweet, and full of umami flavor! 

2. Pecorino Romano 

Made in Sardinia, Italy, Pecorino Romano is another great substitute for Asiago. This Italian cheese is made from sheep’s milk, which gives it a slightly different flavor and texture.

Pecorino Romano is saltier and tangier than Asiago and has a crumbly texture that’s perfect for grating over pasta dishes or soups. You can use Pecorino Romano as a substitute for Asiago in any recipe that calls for a hard, salty cheese.

Pecorino is known for its sharp, unique flavor, sometimes compared to the smell of “hay,” derived from the sheep’s milk, which has a different flavor profile from cow’s milk.

Without a doubt, Pecorino makes an excellent replacement for Asiago, and might even become one of your favorite cheeses! Pecorino is much saltier than Asiago, so you may need to cut back on the salt in your recipe. It is also bolder in flavor, so let your guests know if anyone isn’t a serious cheese lover.

3. Nutritional Yeast or Vegan Nut-based Cheeses 

Nutritional yeast on its own is quite savory and has that same umami flavor you get from Asiago and its substitutes.

By blending equal parts nutritional yeast with toasted walnuts, and adding a generous portion of salt, you can achieve the same texture as finely grated Parmesan or Asiago, as well as the nutty, salty flavor.

You can also find great cashew-based creamed cheeses on the market, which are not exactly like Asiago, but if you don’t eat dairy, these can be amazing alternatives that are rich, delicious, nutritious and satisfying! 

4. Real Parmesan Reggiano 

Parmesan will lend itself nicely to any dish that requires a hint of salt and nuttiness, but take note: real Italian Parmesan can be quite expensive, so keep this in mind if you choose this as a substitute.

Parmesan is another aged Italian cheese so it is similar in flavor, but it is also slightly different in flavor and texture. Both cheeses are equally delicious so you really can’t go wrong. 

5. Cheddar or Gouda

Classic cheddar cheese is often made from pasteurized cow’s milk, so its flavor profile is similar to Asiago. It also melts like Asiago and has a similar richness and fat content.

Cheddar is great for melting, slicing, eating raw, broiling, adding to salads, sauces, and topping higher-end dishes. Good quality cheddar melts and grates like Asiago, especially if you find good quality, aged Cheddar!

The older the better, when it comes to cheddar. If you’re looking for a milder and creamier alternative to Asiago, but cheddar cheese isn’t your thing, then Gouda is your best bet.

This Dutch cheese is made from cow’s milk and has a semi-hard texture and a mild, nutty flavor. Gouda is perfect for melting on sandwiches or burgers, or adding to omelets or quiches. You can use Gouda as a substitute for Asiago in any recipe that requires a mild, creamy cheese.

6. Spanish Manchego 

Manchego is made from sheep’s milk, is aged for a certain amount of time, and has a very strong, salty flavor, as well as a grainy, crumble texture, especially the aged variety. The only real difference between Asiago and Manchego is the region in which they are made – Manchego is distinctly Spanish, and Asiago, as we know, is Italian.

The other tell-tale sign is Manchego’s signature rind, which must be removed before eating, so keep that in mind as you may need to purchase a slightly larger piece of cheese to account for cutting the rind off. 

Although Manchego has a slightly stronger flavor due to being made from sheep’s milk, it is still quite similar to Asiago in texture and mouthfeel. 

7. Mozzarella

Mozzarella is a soft, fresh cheese that originated in Southern Italy. It’s made from the milk of cows or water buffalo, and has a mild, slightly sweet flavor with a smooth texture.

Like Asiago, Mozzarella is commonly used in Italian dishes such as pizza, caprese salad, and lasagna. Mozzarella and Asiago are both delicious Italian cheeses that are used in a variety of dishes.

Mozzarella is a soft, fresh cheese with a mild, slightly sweet flavor and smooth texture, while Asiago is a hard cheese with a nutty, slightly sharp taste.

Both cheeses have their own unique characteristics and are used in different ways. Whether you prefer the soft, creamy texture of mozzarella or the sharp, intense flavor of aged Asiago, both cheeses are sure to add a delicious touch to any Italian dish.

8. Monterey Jack 

Monterey Jack is ultra-versatile – it can be sliced and diced for quick snacks and cheese boards, or it can be grated and used to melt all over pizza, pasta, Mexican food, and more. Monterey Jack is known for how well it melts. It has an ultra-high fat content (even higher than Asiago!) and is therefore much softer.

Although there is certainly a difference in taste, price and quality, we think you will find Monterey Jack a great substitute for Asiago in any recipe! Consider this cheese a more approachable, more easy-going cousin of its high-end and, at times, high-maintenance Spanish counterpart.

Asiago is a true gem of the Italian culinary tradition, and its versatility and delicious flavor make it a perfect addition to any meal or snack. Whether you prefer fresh or aged Asiago, there’s no denying the irresistible nutty flavor and creamy texture of this beloved cheese.

So the next time you’re at the grocery store or your local cheese shop, be sure to pick up a wedge of Asiago and explore the endless possibilities of this delicious cheese!

The post 8 Delicious Asiago Substitutes to Try Out appeared first on Chef's Pencil.

The crust is grainy in texture and is not edible. The cheese itself is hard, yellowish in color, and sometimes shows tiny glutamic acid crystals, a substance that develops during the maturation process and gives Gruyère its distinct salty taste.

Gruyère’s flavor differs according to the cheese’s aging profile.

A mild Gruyère (minimum 5 months old) is creamy and nutty in flavor, while a surchoix (minimum 10 months old) is spicy and fruity, with earthy hints of hazelnuts. In Switzerland, but also Europe, other Gruyère varieties are available, such as mi-salé (7–8 months), salé (9–10 months), vieux (14 months), and Höhlengereift (cave aged).

In 2001, Gruyère became an AOP (appellation d’origine protégée – A Swiss legal framework protecting the origin and quality of traditional culinary specialties that can only be produced in certain areas).

A very important aspect of the production of AOP cheese is the maturation process, which gives the cheese its specific taste and texture. Gruyère cheese must be matured in cellars with a climate close to that of a natural cave, with a humidity of 94% to 98% and a temperature between 13 °C (55 °F) and 14 °C (57 °F).

Gruyère cheese is recommended for baking as it has a specific taste that is not overpowering. It is mostly used in quiches, fondues (along with Vacherin and Emmental cheese), French onion soup, croque-monsieur (ham and cheese sandwich), and cordon bleu. Grated, it goes well with pasta and in salads.

Gruyère substitutes:

But what is there to do when a recipe asks for Gruyère cheese, and there is none available, or the price is too steep? For such situations, both professional and amateur chefs recommend using Gruyère substitutes, as there are several other cheese types that come in close in terms of flavor, texture, and melting properties.

1. Kerrygold Irish Dubliner

Kerrygold Dubliner cheese is a very good Gruyère substitute as it is similarly nutty and has a distinct flavor. It is an Irish cheese, matured for over 12 months, with a hint of sweetness.

It is a versatile cheese, one of the best general-purpose products available in the U.S. It has a strong flavor that is best suited for Mac and Cheese, grilled cheese sandwich, cheese on baked potatoes, and fish pie.

As it melts easily, it is also suitable for baked recipes, such as those that require Gruyère cheese.

2. Fontina

An Italian cheese with a velvety texture, Fontina is a great Gruyère cheese substitute.

The flavor is reminiscent of Gruyère due to the tones of butter and roasted nuts. The cheese is traditionally made from unpasteurized milk and matured for three months in the humid grottos of the Aosta Valley in Italy. The taste is described as lightly pungent and dense, with flavors from wildflowers and herbs.

3. Swiss Emmental AOP

Emmental cheese is often referred to as Swiss cheese, though they are not really the same. It is a mild-flavored cheese that uses the same bacteria as Gruyère for the maturation process, meaning that it melts just as easily as Gruyère.

Because of this, Emmental cheese can be used in the same recipes that require melting the cheese.

However, Emmental cheese has a much milder flavor, therefore it will not provide a taste as strong as Gruyère.

4. Jarlsberg Cheese

Jarlsberg is a hugely popular Norwegian cheese that is currently produced both in the U.S. and Ireland under license from Norway. It is a mild-flavored cheese made from cow’s milk, has a buttery texture and a slightly sweet and nutty flavor, which resembles Gruyère but on a milder note.

Jarlsberg is coated in wax, and this is something to keep in mind when cooking with it, as the rind has to be cut off. Another difference is the fact that Jarlsberg has a creamier texture than Gruyère, therefore recipes must be adjusted accordingly.

5. Comte Cheese

Comte cheese is a semi-firm French cheese with a taste similar to Gruyère and a creamy texture that melts just as easily. Actually, Comte is considered as Gruyère’s French twin as it has a very similar taste and texture. It is made from unpasteurized cow’s milk and matured for several months.

With its mildly sweet taste, Comte is suitable for using on French onion soup or croque monsieur, both traditional French dishes.

6. Appenzeller Cheese

Produced in the small Swiss canton of Appenzell, a small self-governing village-state, Appenzeller cheese is renowned as one of the best traditional Swiss cheeses, made from a recipe preserved for 700 years.

Appenzeller cheese comes in three categories, mild, sharp, and extra sharp, with flavors ranging from mild to very strong. Similar to Gruyère, the mild Appenzeller is matured for three or four months, the sharp cheese is matured for four to six months, and the extra sharp is matured for over six months.

The strong flavor of the Appenzeller cheese comes from the wine or cider that is applied to the wheels of cheese in order to preserve them and help with the formation of a rind. Therefore, Appenzeller cheese is more flavored than Gruyère, but it reveals the same nutty and fruity flavors.

7. Kefalotyri

Kefalotyri is a Greek cheese with one of the longest production histories in the country. It can be found in both light yellow and white, depending on the milk it is made with—mostly a mix of sheep and goat’s milk.

It’s very savory, slightly spicy and makes for a delicious addition to the traditional Greek cheese pie. It is locally known as Greek version of gruyere and can be used as a substitute.

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Muenster is most often pale yellow with a bright orange, inedible rind. It is smooth in texture and safe for everyone as it is made from pasteurized cow’s milk. It has a mild, buttery flavor and is ideal for dishes that require melted or broiled cheese. 

Muenster is versatile and can be enjoyed in many different ways. Its high fat content and incredibly smooth texture make it perfect for melting, which is why it is often used in sandwiches (especially grilled cheese, cheeseburgers and tuna melts!) but it is also used in Mexican dishes such as quesadillas or tacos.

Muenster is sliceable and can stand on its own on a cheese or charcuterie board and goes great with pickles, olives, grapes, and other fruits.

Muenster rind is colored with annatto, making it technically edible as annatto is all-natural. The rind itself is sweet and nutty, but some people do prefer to remove it before consuming – it all depends on your taste!

Muenster was originally made by Benedictine monks as early as the 7th century, using milk from cows that were fed hay and grass, which gave this cheese a slightly bitter yet sweet flavor. The flavor was protected by the salt brine the monks used to spray on the cheese, which gave it the distinctive flavor that made this cheese famous.

Today, Muenster is a favorite for melting or snacking. Here are some great alternatives to Muenster cheese. 

1. Edam

This famous Dutch cheese is a semi-hard, cow’s milk cheese that is pressed into a spherical shape and then wrapped in a waxy, inedible, red plastic coating. Edam has a very mild flavor making it popular with kids, especially in its Baby Bell form.

It makes a great substitute for Muenster cheese since it melts really well and has a decent salt content. For these reasons, Edam works in place on Meunster in just about any recipe including on pizza, pasta, sandwiches, cheese sauces, or just eaten on its own!

2. Gouda

Gouda is a sweet, creamy, yellow cow’s milk cheese originating from the Netherlands and is one of the most popular cheeses in the world! It is easy to see why so many people love it – as it ages, it develops a deep, rich sweetness and has a slight crunchiness from cheese crystals, which is especially delicious and what cheese lovers look for.

Gouda, like Muenster, is a semi-hard cheese so it melts well and can also be cubed, sliced, or eaten on its own. In the Netherlands, they eat cubes of Gouda with spicy Dutch mustard, which is something you absolutely have to try!

If you’re using Gouda as an alternative to Muenster, make sure you choose a younger one, as the aged version can have quite a strong flavor.

3. Mozzarella

This Italian cheese is commonly swapped with Muenster!

Mozzarella is a very mild, soft cheese made from cow’s milk. Because it is not aged, it has a very subtle salty, milky flavor and is used as a common pizza and sandwich topping all over the world. Mozzarella is much lighter than Muenster and can be melted or sliced.

In Italy it is used in many recipes – lasagna, pasta filling, tarts and salads, especially the world-famous Caprese salad.

If you’re using mozzarella, you may want to increase the seasoning as it is so mild it sometimes requires a little extra salt, pepper or a splash of oil or balsamic to beef up the flavor.

4. Tilsit Cheese

Also known as “Tilsiter”, this Swiss cheese is pale yellow and semi-hard, making it an excellent alternative to Muenster! Rather than being a solid brick, Tilsit cheese has cracks and irregular holes from the complicated manufacturing process. But don’t let the cracks fool you into not trying it.

Tilsit has a mild, subtle flavor and makes an excellent melting cheese! It is perfect for Muenster recipes, and for kids, as it is quite mild. It is made from cow’s milk and can be found in the gourmet cheese counter at specialty stores.

It may be infused with peppercorns, caraway seeds, or other spices, so make sure you read the label if your recipe requires plain cheese.

5. Port Salut

Port Salut can easily be mistaken for Muenster because of its signature orange rind and creamy interior. Unlike Muenster, which is typically eaten with its edible rind, Port Salut often has its rind removed, even though it is completely edible, because it detracts from the very subtle flavor of the cheese.

It is also a cow’s milk cheese produced in France and comes in large wheels. Port Salut is a mature cheese – although it has a mild flavor like Muenster, it can have a very strong smell so it is best eaten within a few weeks of opening. 

6. Vegan Cheese

For those who follow a plant-based diet, there are several options to use in place of Muenster. Vegan cheese is made from plant-based ingredients and is specifically formulated to melt like traditional cheese.

There are many brands of vegan cheese available, and some of the most popular include Daiya, Follow Your Heart, and Violife. These vegan cheeses can be used in place of Muenster in sandwiches, quesadillas, pizzas, and more. You can also make your own vegan cheese using nutritional yeast. 

7. Havarti

Havarti is a Danish cheese that has become very popular in the United States. Today, Havarti is produced all over the world and is a staple cheese in many countries, including the United States, Germany, and Australia. However, the Danish version is still considered the original and the very best!

Danish Havarti has a buttery aroma and smooth spread and is considered one of the country’s most delicious exports, and it is easy to see why once you have tried it. No matter what Havarti you select, it should be creamy in texture and creamy yellow. Like Tilsit, it has small, irregular holes throughout and makes an excellent cheese for melting on sandwiches or pizza, or in cheese sauces. 

Muenster is a delicious and versatile cheese that is loved by many. Whether you’re using it in a sandwich or pairing it with fruit, this cheese is a great addition to any plate. Its mild flavor and creamy texture make it perfect for melting and using in a variety of dishes.

Add slices to your favorite sandwich or burger for a creamy and delicious twist or pair Muenster with fruit, such as apples or pears, for a sweet and savory snack. No matter what cheese you choose as an alternative to Muenster, you will please any cheese lover on your list!

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Made from just a few ingredients: milk, cultures, and rennet, Farmer’s cheese has been around for a very, very long time.

It is not the oldest cheese in the world but evidence of its very early production dates back to ancient Greece and Rome. The cheese was originally made by farmers who wanted to preserve their surplus milk. They would add cultures (and later rennet) to the milk and then strain the curds and press them into a rudimentary wooden block. Making cheese was an excellent of storing the nutrients and proteins of milk. It was also pretty delicious!!

Nowadays Farmer’s cheese is made by heating milk and adding rennet to it in the same basic recipe as used by farmers way back. Why mess with a good thing? The rennet causes the milk to coagulate, forming large to medium-sized curds.

The curds are then separated from the whey and pressed to remove any remaining liquid. The resulting cheese is mild, tangy and slightly crumbly in texture. The cheese can be made with cow, goat, or sheep’s milk, each produce different flavors and textures. But the main product is the same – a healthy, delicious, simple cheese the whole family can enjoy!

Farmer’s cheese is a staple in many cultures, and very popular in Eastern Europe (Poland, Russia, and Ukraine) where food storage can sometimes be an issue. In these countries, it is commonly used in traditional dishes such as pierogi, noodle dishes, and blintzes.

It is also used in Western Europe as a sandwich topping, in crepes or omelets, and on pasta or pizza. You can find Farmer’s cheese at local farmer’s markets and in specialty cheese shops, or it is relatively easy to make your own if you have access to rennet.

Farmer’s cheese is known for its mild flavor and crumbly texture, which makes it a very versatile cheese. It can be used in many ways, making it a popular ingredient in many recipes. It doesn’t melt but rather holds its shape and remains pure white, making it an excellent garnish. If you cannot find it in your pantry (and don’t feel like making your own) here are some great alternatives to Farmer’s cheese!

1. Paneer

Like Farmer’s cheese, paneer is made by heating and curdling milk using some sort of acid, and then straining and pressing. The two are very similar, however paneer is almost always made with cow’s milk and is very firm. It also does not typically contain any rennet, making it suitable for vegetarians.

Paneer is not aged in any way, nor does it melt. Because of this, it is ideal for deep frying, grilling, and stewing, and it also soaks up marinades and broths well.

Like Farmer’s cheese, many people love paneer for its mild and slightly sweet flavor as well as its firm texture. It makes an excellent substitute for Farmer’s cheese in nearly every recipe – but don’t just trust us, give it a try!

Oh, and one extra bonus…. because paneer is not aged and only contains a few ingredients, it is often very affordable and readily available at any store!

2. Cotija Cheese 

Cotija is an aged, Mexican cheese made from fermented cow’s milk and is famous for its salty, milky flavor. When this cheese is aged for a long time, it becomes firm and dry, but the younger version has a mild, crumbly texture, most similar to Farmer’s cheese. In fact, it is hard to tell the difference between the two!

Cojita is saltier and has a bit of an off-white color, and is almost always made from cow’s milk as this is what is most readily available in Mexico where this popular cheese hails from. But no matter what you’re cooking, Cotija is an excellent addition to any recipe and is a reasonable replacement for many kinds of cheese but especially Farmer’s cheese!

One great thing about Cotija is that it is often very affordable whereas some of the other cheeses on this list might be a bit more expensive, so once you try Cotija you might never go back!

3. Cottage Cheese, Ricotta Salata, or Ricotta 

Cottage cheese and ricotta make a good alternative to any soft, mild cheese, including Farmer’s cheese because they are just that… made from a few simple ingredients and very mild.

In fact, sometimes people find these cheeses too mild. But you can always spice it up by adding some extra salt, pepper, chilies, or lemon zest! The texture of ricotta and cottage cheese is slightly more liquid than that of Farmer’s cheese, which is often pressed so it is sliceable, so keep this in mind depending on what recipe you are working with.

Cottage cheese has larger curds that can be anywhere from mealy to gritty to chewy, so if you’re looking for a smooth texture, this may not be the best alternative. Cottage cheese is, however, super nutritious and goes great with spicy food or even as a breakfast!

Ricotta Salata is a pressed ricotta which is made almost exactly as Farmer’s cheese (without the rennet) and will make one of the best alternatives as it is very similar in texture, taste, and price!

4. Cheddar Cheese 

Although cheddar cheese is more flavorful than Farmer’s cheese, they both have one thing in common: everyone loves them!

Classic cheddar is a mild to medium-flavored cheese made with pasteurized cow’s milk. It slices and melts and if you can find an aged cheddar, it will have a sharp bite and even a bit of salt crystals which you will not find in Farmer’s cheese or any of the others mentioned on this list.

A mild or medium cheddar will have the same smooth texture and firm bite as Farmer’s cheese so this is a good substitute that is widely available and easy on the pocket! This is a very common substitute for pierogi or blintzes.

5. Feta Cheese 

Feta cheese is a salty sheep or goat’s milk cheese that cubes, slices, and crumbles just like Farmer’s cheese. It is also bright white, meaning it will look quite similar!

Feta cheese comes in a variety of densities ranging from dry and firm, to soft and crumbly – you will likely want to find a firm feta if you’ll be swapping it out for Farmer’s cheese in a recipe.

Feta is salt brined but its salt content is mild compared to Cotija or even cheddar, so you may want to keep this in mind and adjust the salt in your recipes! 

6. Queso Fresco 

Queso Fresco is very similar to Farmer’s cheese in that it is soft, pure white, crumbly, mild and salty, making it a perfect substitute! Similar to Farmer’s cheese, this raw cow’s milk cheese is often made fresh in people’s homes by curdling and pressing milk.

Queso fresco literally means fresh cheese, meaning it is not fermented or aged so its texture and flavor is almost identical to Farmer’s cheese. The only difference is that queso fresco is suitable for vegetarians as it doesn’t contain rennet, which means this cheese is suitable for even your herbivore guest!

7. Firm Tofu (Vegan) 

Now that we’ve let you in on a vegetarian substitute for Farmer’s cheese, it’s time to take it one step further and let you in on a vegan substitute!

By crumbling seasoned firm tofu, you will have a firm, pure white, cheese-like vegan alternative to Farmer’s cheese! To create this vegan magic, simply drain the tofu well and press it until it is quite dry on the outside. Then, crumble the tofu into a small bowl and add a generous pinch of fine salt and a few spoons of nutritional yeast. (Careful not to add too much of either so it maintains its whiteness!) 

No matter what way you look at it, Farmer’s cheese is here to stay! A beloved cheese and staple ingredient, it is easy to see why so many people love this amazing, mild, crumbly, delicious, healthy cheese. Try it for yourself and see all there is to love, or try making your own and share your recipe so others can experience this incredible cheese!

The post 7 Farmer’s Cheese Substitutes You Will Love appeared first on Chef's Pencil.

This cheese can be found in many recipes and on cheese plates all over the world, but especially in France where it originated. This world-renowned cheese is enjoyed by cheese lovers everywhere! Let’s talk about why.

Brie originated in the Île-de-France region of France, sometime around, oh I don’t know… the Middle Ages! It was first made by the monks of the Priory of Reuil-en-Brie, and it became popular with the French aristocracy and wealthy royalty.

Brie is still produced in France today, but it is also made in other parts of the world, such as the United States. Brie’s popularity has only grown over the centuries, and it is now one of the most widely consumed cheeses in the world!

There are several types of brie that vary in taste and texture. The most common is French brie, which is made from cow’s milk and has a soft, creamy texture and a slightly nutty flavor. French brie is often sold in large wheels wrapped in parchment paper, and has a soft, thin, pure white rind.

Double cream brie has a higher fat content and is even creamier than traditional brie. It is sold either in very large wheels or small wheels for home use. Then there is triple cream brie, which has an even higher fat content and an incredibly rich, buttery flavor. It is spreadable and very thick. It is sold in small wheels, one or two inches wide and it has a slightly thicker rind.

There are also varieties made with different types of milk, such as goat or sheep’s milk, but these are harder to find in North America and have a very peculiar, specific flavor. Each type of brie has its own unique flavor profile and texture, making it a versatile cheese that can be enjoyed in a wide variety of ways.

Brie pairs well with a variety of foods including fruits, berries, grapes, walnuts, and pastries. It also goes phenomenally well with wine, especially Pinot Noir, and white wines such as Chardonnay as the acidity of these wines helps to cut through the richness of this very creamy, decadent cheese. It is particularly good with buttery pastries, such as phyllo in the popular baked brie, which is served hot and bubbly, with fresh French bread!

Brie is an excellent addition to many dishes. It can be used in sandwiches, melted on top of burgers, frittatas, or added to omelets or pizza. It can also be used in desserts and pastries (think of a summer brie and berry tart!) Brie is relatively easy to find in most stores, but if it is too strong or pricey for you, here are some excellent brie alternatives.

1. Camembert

Camembert is a French cheese that is a favorite with the French… even more so than brie. It has stood the test of time and is so beloved because of its intense flavor, silky texture, and potent creaminess. It is a soft, moist cheese with a distinctive, bloomy edible rind, much like brie.

Camembert is made in a very similar style to brie but is aged longer. The result is a very strong, slightly sour, slightly sweet, rich, and creamy cheese. Its flavor profile is described as earthy and vegetal, with notes of savory umami.

The rind is edible and the texture of the cheese itself is sometimes described as chalky or pasty – but in a good way – as the French would say about their beloved Camembert! You can substitute Camembert for brie on any cheese plate or in most recipes. Just note that it is stronger in flavor so you may need to make adjustments. 

2. Hermelin 

Hermelin is nicknamed the Brie of the Czech Republic! Beıng made and sold in the Czech Republic, this cheese is likely hard to find, but if you do get your hands on some, it makes a very good replacement for brie, and will certainly impress your guests as it is so rare and hard to find.

Should you be in the Czech Republic though, this cheese makes a great choice on seedy crackers or with fruit. It is similar in price to brie too.

3. Mozzarella 

Mozzarella is one of the most popular and easily accessible cheeses found at virtually any market – and it is easy to make yourself!

Mozzarella makes a great substitute for brie because it melts easily, is pure white, and has the same oozy, stretchy texture. If you are looking for an alternative to brie to bake, remember that mozzarella (compared to brie!) is fairly bland. You may want to add some strong flavors such as salt and fresh cracked pepper, lemon zest or preserved lemon peel, dried fruit, honey, balsamic vinegar, or jams to make up for its light flavor.

Mozzarella is an excellent alternative to brie for pregnant women as brie is made from unpasteurized milk and therefore off limits. Mozzarella is a very safe cheese though, so use it freely as a substitute for brie in all your recipes! 

4. Chevré (French Goat Cheese)

Made exclusively from goat’s milk, this cheese is quite similar to brie in texture, color, and taste. The main difference is in the mouthfeel and consistency. Brie is very creamy and if aged and served at room temperature, can be quite viscous.

Goat’s cheese is much more dry and solid, though it is spreadable even at room temperature but not liquidy. It is sometimes described as having the same chalky taste as a good, aged brie, but it is firmer and has a different, earthier flavor profile.

Both kinds of cheese go great in a salad or on sandwiches, and both steal to show on a cheese plate, so this cheese is a good option to swap out in most recipes – just keep the consistency in mind if that is super important such as with a baked brie! 

5. Cream Cheese or Vegan Cream Cheese 

Cream cheese has a similar creamy spreadability to brie, but is much milder! Cream cheese is prized for its high-fat content and the perfect texture for spreading on pastries.

As it cooks, it becomes liquid cream and can be used in pasta sauces and fillings, as well as eaten chilled with smoked salmon, crackers, or if you’re in Montreal, served with real bagels!

Cream cheese is a bit tangy and should be very rich, but isn’t overly salty and is quite neutral in flavor. Like Mozzarella, you may want to season cream cheese if you’re using it to replace brie in a recipe because it isn’t overly bold. The good news? Cream cheese is very cheap, especially compared to real French brie!

Cream cheese will not get stringy or cheesy when it is baked but it will add a great creamy consistency to anything you are preparing! Vegan cream cheeses are widely available and also quite economical and can be used to make brie-based dishes dairy free. It is worthwhile looking for vegan brie cheese as they do exist and are quite satisfying! 

6. Saint-André Cheese 

Saint-André cheese is a super intense, super fatty cheese that is sometimes referred to as Brie on steroids. We like to think of this intense cheese as more like Camembert than brie, but you could definitely use it as a substitute for brie on a cheese platter or in some recipes. It might be too strong for a baked brie, unless your guests are serious cheese lovers and love big, bold flavors.

It goes great on bread or with crackers and with some fruits, especially plums, dried figs, and very sweet grapes. Wash this salty, savory, pungent cheese down with some great wine and it’s a party! Saint-André is known for its extreme richness and would be a welcome alternative to brie for any real cheese lover!

Many brie lovers consider brie the king of all cheeses! Its rich and buttery flavor, creamy texture, and versatility make it the perfect cheese for any occasion. But there are also many reasons why you might want an alternative to brie. Pregnant women, for example, are advised against consuming raw milk cheeses or cheeses that have edible rinds that contain mold.

Vegan folks or people with dairy allergies may also not be able to consume brie, while others may don’t like brie because of its high-fat content and chalky, milky flavor. We have provided several alternatives to try which we think everyone will love! 

The post 6 Un-brie-lievable Substitutes for Brie appeared first on Chef's Pencil.

It is produced in the Jura Massif region, where the cows graze on wonderful things such as clover, flowers, and a wide variety of herbs, all of which gives this French cheese its distinctly unique herbaceous and floral flavor. The cheese is made using traditional methods that have been passed down from generation to generation, including its long aging process!

As with most cheeses, the longer it is aged, the stronger the flavor and the firmer the texture. Comté is aged for a minimum of four months but up to 18, which gives it a unique crumbly, firm texture and bold flavor that is unique to Comté – nutty and sweet, with a slightly fruity, herby aroma.

The cheese has a creamy mouthfeel and Comté lovers describe a pleasant and surprising aftertaste of rosewater. The flavor and texture make Comté cheese a versatile cheese that can be served on its own or used as an ingredient in various dishes.

The production of Comté cheese is a tedious, delicate process. The milk is collected from the cows who eat naturally, no corn here, and then placed in large, specially made copper vats where it is then heated and mixed with rennet. Rennet is made from animal intestines so this cheese is not suitable for vegetarians. The curd is then cut and placed in large, plastic molds, where it is pressed for several hours. After that, the cheese is removed from the molds and salted, then left to age in a cellar for several months. 

During the aging process, the cheese develops a natural rind that adds to its flavor and protects the cheese from drying. The temperature and humidity in the cellar are meticulously controlled to ensure that the cheese matures and doesn’t spoil. The result is a cheese that is rich in flavor and texture with a unique character that sets it apart from other cheeses.

It goes well with both red and white wines, particularly those with a fruity flavor such as a Gewurztraminer or Riesling. For more tips, check these guide on wine & cheese pairing tips.

Comté cheese can be enjoyed in so many different ways! For example, it can be served on a cheese board with crackers, bread, and fruits. It can also be used as a topping for pizza, melted in gratins, or used in soups. This lovely cheese can also be used in quiches, omelets, and sandwiches. The possibilities are endless!  

Comté is very popular in Europe but can be hard to find elsewhere. You can sometimes find it at local, specialty cheese shops or at cheesemongers, but if you cannot attain it, here are some helpful Comte substitutes:

1. Gruyère

Gruyère is a hard cheese that originated in Switzerland. Gruyère has a lot in common with Comté!

It is nutty and earthy, with a soft, smooth finish. Like Comté, Gruyère is made from special milk from very special cows! Also, like Comté, Gruyère is covered in a natural, edible rind. As it ages, Gruyère becomes somewhat granular, with salt crystals developing a deeper, richer, saltier flavor.

A young Gruyère has a nutty flavor and a firm texture, much like Comté. It can be used in dishes that require hard cheese, such as fondue, sandwiches, or quiches. It can also be used as a substitute for Comté cheese on a cheese board as it stands well on its own. 

2. Hard Cheeses such as Parmesan Reggiano, Romano, Pecorino, Grana Padano, or Asiago 

Parmesan is a hard, aged cheese, made from cow’s milk, that originated in Italy. Like Comté, it has a nutty and slightly sweet flavor, and it can be grated or shaved over pasta, salads, or soups. Parmesan is an excellent substitute for Comté in dishes that require hard cheese, such as gratins or quiches, or you can just eat it on its own if you feel like a treat! 

Romano and Pecorino also make great alternatives to Comté. The former is American made and the latter is famous in Italy, but both are delicious and very flavorful! They may be made from different types of milk and have different nuances of flavor, but they hold their own on a cheese platter or as a subtle garnish for salads, soups, sandwiches, etc. 

Asiago and Romano are both slightly creamier than the very firm Parmesan and are more similar to Comté. Asiago is also a great substitute if you’re on a budget, as both Pecorino and Parmesan can be quite expensive!

Like Comté, Grana Padano is always made from cow’s milk and has a very similar flavor profile. It is slightly drier and has a punchier flavor, but we think you will love it! Select any one of these hard cheeses as an alternative for Comté and your guests will love you for it!

3. Beaufort Cheese

Beaufort is a semi-hard cheese made in the French Alps. It has a rich, nutty flavor that is similar to Comté, and it can be used in a variety of dishes or served plain with a good, crusty, French bread alongside olives and cured meats!

Beaufort cheese can be tricky to find – even trickier than Comté – but if you can get your hands on some, we highly recommend giving it a try! It is a real treat!

4. A Really Good Cheddar Cheese 

Like Comté, classic cheddar is made from pasteurized cow’s milk, so it has the same flavor profile. But cheddar is often not made with the same love and care as Comté, so it may not have the same nuances of flavor or depth. 

Cheddar melts and grates like Comté, especially if you find a good quality, aged cheddar, and an aged cheddar will have the same sharp bite! While Comté is incredibly unique in both flavor and quality, a really great aged, high quality cheddar cheese does make a good alternative. 

5. Manchego

Manchego is kind of like Comté’s Spanish cousin! It is made from sheep’s milk and has a very strong, salty flavor as well as a grainy, crumbly texture that is the signature quality of beloved Spanish Manchego.

The only real difference between Comté and Manchego is the regions in which they are made. They are both praised for their exceptional quality and superior flavor profiles and unique aftertastes. Manchego is a delicious Spanish cheese that we think will soon become your favorite… after Comté that is!

Comté cheese can be considered one of the most popular and versatile varieties in the world. Its unique flavor profile, texture, and aroma have made it a staple of French cuisine for centuries. Today, however, it has become a favorite in many other countries, and it is appreciated by cheese enthusiasts worldwide. It’s easy to see why.

Comté is a cheese lover’s dream come true. Creamy, crumbly, zesty, milky, sharp, and subtle… this cheese has it all! The traditional methods used to make it and the fact that it is made from unpasteurized cow’s milk give it a distinct flavor. Comté can be enjoyed in various ways, making it a versatile cheese that can be added to any dish. If you have not tried Comté cheese yet, it is time to do so. You will not be disappointed!

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