Substitutes for Mozzarella Cheese: 10 Best Alternatives!

Mozzarella cheese is one of the world’s most popular cheeses, thanks to its stringy and chewy texture, which will leave you wanting more. Understandably, most of us would stuff our pizza with mozzarella cheese in order to get that stretchy pull after slicing.

White cheddar, Jarlsberg, pepper jack, Swiss, provolone, feta, ricotta, gouda, Mexican cheese, and Fontina are the most fabulous mozzarella substitutes.

Mozzarella Cheese Substitutes

There are many alternatives to consider. Here’s how to utilize these alternatives and compare them to mozzarella cheese.

No. 1 Cheddar, white

It’s worth noting that mozzarella doesn’t have many flavors. Isn’t it almost indistinguishable from nothing? When replacing it with white cheddar, choose less salty varieties, so the swap isn’t as noticeable. However, if you want the meal to have a different taste, use white cheddar.

White cheddar melts as quickly as mozzarella, so it’s ideal for pasta, baked macaroni and cheese, pizza, and lasagna. When melting, however, be cautious of the temperature because it is quickly burned. The advantage of white cheddar is its widespread availability, which can be obtained in practically any grocery store.

No. 2 Jarlsberg cheese

It is a soft white cheese with a butterier, sweeter flavor. It has a milder flavor than white cheddar, and it tastes almost equivalent to mozzarella cheese. Jarlsberg tends to be creamy, either cooked at high or low temperatures, which is ideal if you prefer a creamier meal.

To get the most out of Jarlsberg, shred it ahead of time so that it melts evenly when cooked. If you prefer it less stretchy but creamier, it’s a delicious topping for bread, pies, cheesecakes, and even pizzas.

No. 3 Pepper jack cheese

Pepper jack is one of my favorite cheeses since it has a slight spiciness. Don’t be afraid to use it when it comes to pepper jack because you think it’s too spicy. It’s still mild compared to other cheese varieties, and it doesn’t irritate the mouth.

Like mozzarella, this cheese melts quickly, and the best part is that it becomes incredibly stretchy when freshly cooked. Pies, pizzas, lasagna, and deep-fried cheese are some of my favorite things to make with it. Pepper jack cheese also adds a blast of flavor to any dish.

No. 4 Cheese from Switzerland

Another tasty option is Swiss cheese, which can be used as a substitute. Swiss cheese, like Jarlsberg, can be pretty creamy and melts quickly. It has a buttery, nutty flavor that enhances the flavor of any food. Also, keep in mind that it does not expand as much as mozzarella.

It goes with any food, but it’s especially good with lasagna. Because of its sweet and creamy flavor, I prefer to use Swiss cheese in lasagna. I prefer my lasagna to be creamy and less stretchy because the cheese makes it very messy when it is stretched.

No. 5 Provolone cheese

Because of their uncanny resemblances, provolone is another excellent mozzarella alternative. It’s very identical, but provolone has a unique, softer flavor. Because provolone melts quickly and becomes extremely stretchy, it’s a better replacement.

I like to use provolone for grilled cheese, deep-fried cheese, and pizza topping. When shredded and evenly placed on the dish, provolone melts well and gives the most excellent results. There’s no need to be concerned about the meal being overly powerful. Also, because provolone is milder and less salty, don’t be afraid to add extra if you want to.

No. 6 Feta cheese

Feta cheese is a healthier choice for mozzarella, especially for individuals managing their calorie intake. It’s worth noting, though, that the flavors of feta and mozzarella are opposed. As opposed to the bland mozzarella, feta is a robust cheese.

Feta cheese may take longer to melt than other cheeses, resulting in a creamier texture. Also, avoid placing too much feta on the meal to avoid it coming across as overpowering. It’s recommended to utilize a 2:1 ratio, which means that for every 2 cups of mozzarella, just 1 cup of feta cheese should be used. The great thing about feta is that it can be used in almost any cuisine that calls for cheese.

No. 7 Ricotta cheese

Ricotta is similar to feta and cream cheese, yet it has distinct properties. Ricotta has a gentler and sweeter flavor if you want a less intense or salty dish. Because of the softness of the cheese, it also imparts a creamy flavor.

Even though Ricotta is soft, it does not dissolve when cooked. It merely softens and becomes creamy, so don’t expect it to be flexible if you prefer your pizza to spread out as you eat it. On the other hand, Ricotta is cut because of its milder and creamier flavor.

No. 8 Gouda cheese

Gouda cheese, whose origins can be traced all the way back to the Netherlands, is one of my personal favorites. It has a softer and nutty flavor that is suitable for eating on its own. Though it appears hard at first glance, it melts quickly when cooked, much like mozzarella cheese.

Gouda is a versatile cheese that may add flavor to a variety of meals. I like to use it for pasta sauces and toppings, baked macaroni and cheese, New York sandwiches, and even lasagnas. I occasionally use it for pizzas because it doesn’t burn at higher temperatures.

No. 9 Mexican Cheese

Mexican cheese is one of the mozzarella’s counterparts, in case you didn’t know. I’ve been hooked on this variation since discovering it during a trip to Austin, Texas, and I can’t seem to get enough of it. For one thing, it tastes almost identical; both melt quickly, and once cooked in the oven, it’s elastic.

The cheese’s aroma is also not overpowering, making it ideal for individuals who prefer milder foods. It’s also a versatile cheese that goes well with almost any cuisine. I prefer to use it as a topping for tiny pizzas, garlic bread, and cheesecakes in addition to chilis. If you can’t find it in your local grocery store, go to a specialized or international market to look for this hidden gem.

No. 10 Fontina

Fontina cheese, a sort of hard cheese with a characteristic nutty flavor that melts quickly when cooked, is the last but certainly not the least. Like the other cheeses described above, Fontina does not melt when cooked, although it does become creamy and soft to the bite. I ADDED THIS TO THE LIST when I needed an emergency pizza meal and ran out of all other cheeses, let alone Fontina.

Because of its mild but delicious flavor, I was astonished to find that it goes well with pizza. Since then, I’ve played with the cheese by incorporating it into lasagna, pasta, bread, baked macaroni, and other baked foods. When the cheese is shredded thinly, it gives the impression that it is melting.

My Personal Preference

I highly recommend using provolone or Mexican cheese to get an authentic mozzarella flavor in your meals. Especially if you want your pizzas and lasagnas to have a more stretchy and gooey feel. Furthermore, both types of cheese have a milder flavor, practically identical to mozzarella.

Suppose only one of the ten types of cheese listed above is commonly accessible in your area. If one of these two types of cheeses is readily available in your area, have some on hand in your refrigerator as a backup. In that case, you can still make the exact change and make the recipe that calls for mozzarella.