When cooking with cheese, there are inevitably times when a recipe calls for a cheese you don’t have. Maybe it’s an artisanal cheese you’ve never heard of or a cheddar that mysteriously disappeared from your fridge. Fortunately, you don’t have to abandon the dish or dash to the store. With a little knowledge of the best cheese substitutes, you can easily swap one cheese for another without sacrificing flavor or texture.
When it comes to cheese substitutes, Wisconsin has got you covered. Our cheesemakers produce over 600 varieties, styles, and flavors of award-winning cheese – everything from aged cheddar and parmesan to fresh cheeses like cream cheese and queso fresco to world favorites like gouda, havarti, muenster, swiss, and hundreds more. Whether you’re fresh out of feta, mascarpone, or colby-jack, there is definitely a Wisconsin cheese that’s ready to step in and save the day.
Cheeses are incredibly diverse in texture, flavor, and personality. Whether you need a cheese that melts perfectly or one that crumbles just right, knowing the properties of different cheeses is key to making smart swaps. Keep these properties in mind when you’re thinking about cheese substitutes.
Cheese can be broadly categorized as soft, semi-soft, semi-hard, or hard. The texture is mostly influenced by the amount of moisture in the cheese and the aging process. For example, fresh cheeses like mozzarella and ricotta have higher moisture levels, which makes them soft and smooth. As cheeses age, they lose moisture and develop firmer textures – think of hard cheeses like parmesan and aged cheddar. When deciding on cheese substitutes, look for an alternative with a similar texture. Soft cheeses like cream cheese should be replaced with another spreadable or soft cheese, while hard cheeses might be swapped for others that offer a similar consistency.
Cheese offers an entire universe of flavor – from mild and milky to pungent and tangy. The type of milk used (cow, goat, sheep) and the aging process play significant roles in flavor development. Blue cheeses like roquefort have strong, sharp flavors, while cheeses like mozzarella are mild and creamy.
When looking for cheese substitutes, try to match the intensity of flavor. For instance, you might swap a mild cheese like havarti for mozzarella or provolone but avoid replacing a mild cheese like monterey jack with a bold cheese like brick that might overpower your dish.
Some cheeses melt into gooey goodness, while others faithfully retain their shape. The melting quality of cheese is determined by its moisture and fat content. High-moisture cheeses like monterey jack or mozzarella melt easily, while drier cheeses like feta or paneer don’t melt but may crumble or retain their shape when heated. For dishes requiring melty cheese, look for cheese substitutes with a similar moisture content to get that satisfying creamy melt.
The saltiness of cheese plays a big role in balancing flavors. Feta, halloumi, and roquefort cheese are salty, while cheeses like mascarpone are mild and slightly sweet. When substituting, consider adjusting the salt level in your dish to keep the flavor in check.
Here are suggestions for the best cheese substitutes for the varieties most commonly found in recipes.
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Not necessarily. While some cheeses can be swapped without a hitch, others have unique textures or flavors that are hard to replicate. Following the principles of texture, flavor, and melting properties will help you make better choices.
It depends on the dish. In some cases, like grating cheese over pasta, you’ll want a hard cheese substitute like parmesan or pecorino. For creamy dishes, stick to soft or semi-soft options like ricotta or cream cheese.
Craving award-winning aged cheddar, pining for parmesan, or searching for a new cheese to try? The world’s best cheese is just a click away! Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door. What are you waiting for?
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