Substitutes for Parmesan Cheese: 7 Best Alternatives!

Cheese is the most common substance found in our refrigerators. Add some cheese to your food to make it even more delicious.

Cheese, whether melted, dried, or complex, and in various shapes and sizes, may make anyone happy. Adding more cheese to spaghetti, pizza, or other food will make it ideal. Parmesan cheese is one of the most often used cheeses in various dishes.

Is there anything that one may use in place of Parmesan cheese? There are numerous ways to incorporate its flavor into various recipes, yielding a delectable dish. Is there anything else you can use if you’re out of Parmesan and the recipe calls for it?

Piave, Pecorino Romano, Grana Padano, Asiago Cheese, Manchego, Dry Jack, and Reggianito are the best substitutes for Parmesan cheese.

Also, find out what type of cheese can be used instead of Parmesan in an alfredo sauce and how to make Parmesan cheese meatballs.

Substitutes for Parmesan

There’s no need to be concerned if you’ve run out of Parmesan cheese or if it’s simply too pricey for you to purchase. I have the perfect substitutes that will work in your recipe and have the same flavor as Parmesan cheese.

No. 1 Piave

The most frequent alternative is this Italian cow’s milk cheese, which is the closest to Parmesan cheese. Unlike Parmesan, aged 18-36 months, this cheese is only 12 months old.

This variety of cheese has a creamier texture and is slightly sweeter. One can use this cheese which is known to have flavors that are less developed. This cheese can be used in place of Parmesan on roasted vegetables, toast, and some kinds of pasta.

No. 2 Pecorino Romano (Italian Pecorino)

Pecorino Romano is one of the first substitutions you’ll seek when you’re out of Parmesan. This cheese is created from sheep’s milk and has a higher fat content than cow’s milk. Pecorino cheese is a type of cheese that is sharper and saltier than Parmesan. So, while using Pecorino, be careful not to use too much because the saltiness can alter the dish’s flavor.

No. 3 Grana Padano

Grana Padano, like Romano cheese, was created in Italy. Furthermore, this type of cheese must be produced in a specific region of Italy, making it more inexpensive and allowing more farmers to create it. Grana Padano, like Romano cheese, is prepared from cow’s milk and has a gentler, less salty flavor. It has a nutty flavor comparable to Parmesan, but it’s not as crumbly. This cheese is more uncomplicated to incorporate with sauces rather than kinds of pasta due to its softness, although it works both ways.

No. 4 Asiago Cheese

Asiago is a type of cheese that one may substitute for Parmesan in almost any recipe that calls for it. It’s a type of cow’s milk cheese with a flavor similar to Parmesan but nuttier and creamier.

It gets a harsher flavor as it ages, nine months and up. This cheese can be used on pasta, pizza, salads, or eaten independently.

No. 5 Manchego

It is a yellow-colored Spanish cheese with a strong flavor. Firm cheese from La Mancha has matured anywhere from 60 days to two years.

This cheese is manufactured from the milk of a Manchega sheep. It has a similar nutty and fruity flavor compared to Parmesan. Manchego goes nicely with a variety of Parmesan-based recipes, as well as egg dishes.

No. 6 Dry Jack

This cheese is stern and sharp, with a lovely nutty flavor. This cheese is typically matured for 7 to 10 months, with the flavor becoming more potent as it ages. As a snack, this is a fantastic substitute for Parmesan cheese, and it’s best served with wine or pasta. Dry Jack is also delicious in salads.

No. 7 Reggianito

Another cheese created from cow’s milk takes approximately six months to make. It is an Argentine cheese manufactured by an Italian farmer who immigrated there. The cheese is formed in a smaller wheel, although Parmesan cheese is prepared in large drums in Italy. This cheese has a light fruity flavor and a smooth texture.

No. 8 Vegan substitute for Parmesan cheese

Parmesan cheese is another item that may be made vegan. This vegan Parmesan is quite tasty, and it tastes almost identical to the original. I’ll give you a recipe for the most incredible vegan alternative you can make at home with only four ingredients.

Also, if you’re vegan, dairy-free, or want to try something different, this is the recipe for you. Making it at home is not particularly expensive, and it only takes 5 minutes.

All you require is:

• 1 cup cashews, raw and unsalted
• A quarter cup of nutritional yeast
• One teaspoon of salt
• One tablespoon of powdered garlic.

After you’ve gathered all of the necessary ingredients, combine them in a blender or food processor to blend and mix them all. Make sure you get the proper amount of blend. You can serve it right away after the texture has been achieved.

Additional suggestions:

• You can add any spices and/or fresh or dried herbs of your choice to make the Parmesan taste even better.
• You can also use roasted nuts instead of raw ones if you like.
• Keep in mind that if you over-blend the mixture, the texture will become buttery rather than cheesy.
• This vegan Parmesan may be used to make vegan pesto, pasta, or pizza.
• If you have any leftovers, store them in the fridge in an airtight container for up to several weeks.
• You’re cooking alfredo sauce, but you don’t have any Parmesan cheese? Don’t worry, because I’ve found the most excellent substitutes to save your sauce. Alfredo sauce can be made with Parmesan cheese substitutes.
• Gruyere cheese is one of the few alfredo sauce replacements that genuinely work. Although it takes a little longer to cook than Parmesan cheese, the flavor is nutty and ultra-creamy. This sort of cheese adds a sophisticated touch to the dish.
• The other option is mozzarella. Mozzarella will elevate your sauce to new heights and save your dinner. It will be even more delicious if shredded and added to the sauce.

One can make meatballs without the Parmesan

Pecorino Romano and Parmesan are pretty similar and can be used interchangeably in many recipes, as I previously stated. This method also works with the Parmesan cheese-based meatball recipe.

Because Pecorino Romano is saltier and has a unique nutty flavor, the recipe calls for 13 fewer ounces of cheese. You’ll be able to make the ideal meatball dish this way.

The purpose of Parmesan cheese

The Parmesan area of Italy produces this dry and firm cheese. This Italian delicacy adds a distinctive touch to every dish. It adds a distinct flavor to any dish, whether pasta, pizza, or others. It is quite costly because the cheese must age 18 to 36 months before consuming it.

It is why only a few cheese manufacturers make Parmesan cheese and why it is so expensive. It’s easy to obtain in stores, but it’s always more expensive than other types of cheese.

One can use Parmesan cheese topping for pasta or as an appetizer. It’s also very popular as a snack or with crackers among folks. We can see that most of the recipes we view online use Parmesan cheese for melting as well. Another application is mashed potatoes, shepherd’s pie, macaroni and cheese, casseroles, and various other dishes.

Related questions:

Is it possible to eat Parmesan cheese on its own?

Yes, you certainly can. The Italians recommend the firm outer layer of the cheese to be savored on its own. This part of the cheese is generally left behind, but the creators of this cheese claim that it is also the most healthy.

What can I do with Parmesan cheese that has been dried?

If your Parmesan is dry and difficult to grate, don’t worry. All you have to do is wrap a paper towel in plastic wrap and place it in the refrigerator for a day. Remove the cloth and place the cheese in a plastic bag. It ought to suffice.