Cheese varieties and substitutes
German semi-soft cheese with buttery, mild flavor, used in cooking and snacking
Mexican cheese with crumbly texture and salty, tangy flavor, used in cooking and as a topping
Swiss cheese with nutty flavor and characteristic holes, used in cooking and fondue
Italian blue cheese with creamy texture and tangy flavor, used in cooking and as a table cheese
Swiss cheese with nutty, slightly sweet flavor and firm texture, used in cooking and baking
Semi-soft cheese with mild flavor and orange rind, used in cooking and sandwiches
Hard outer layer of parmesan cheese, used to add flavor to soups and stews
Monterey Jack cheese with jalapeño peppers, used for melting and adding heat to dishes
Italian cheese similar to provolone, with mild flavor and good melting properties
Colombian coastal cheese with salty, crumbly texture, used in Colombian cooking
Fresh, crumbly Mexican cheese with mild, slightly salty flavor, used in Mexican cooking
Mozzarella cheese that has been smoked, used in cooking and as a topping
Semi-hard cheese with nutty, sweet flavor and characteristic holes, used in cooking and sandwiches
Fermented cheese with tangy, umami flavor, used in cooking and seasoning
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