Dairy products and plant-based alternatives
Processed cheese with smooth, creamy texture and mild flavor, known for its excellent melting properties
Aged cheese with distinctive blue or green veins of mold, known for its strong, tangy flavor and crumbly texture
French soft cheese spread with herbs and garlic, creamy and spreadable, perfect for crackers, bread, and cooking
American semi-soft cheese with a mild, slightly tangy flavor and smooth texture, similar to Muenster but with a different production method
Soft, creamy French cheese with a white, edible rind and mild, buttery flavor
Rich, creamy dairy product made from churned cream, used for cooking, baking, and spreading
Tangy, slightly sour milk with thick consistency, used in baking and cooking
Sharp, aged cheese with a firm texture and tangy flavor
Dairy product made from curdled milk, available in many varieties for cooking, baking, and snacking
Mexican semi-soft cheese with mild, buttery flavor and excellent melting properties
A thick, rich cream with a distinctive crust, traditionally made by slowly heating unpasteurized milk. Popular in British cuisine, especially for scones and desserts.
Non-dairy or dairy-based liquid or powder used to lighten and flavor coffee, available in various flavors
American cheese blend of Colby and Monterey Jack with a mild, slightly tangy flavor and marbled appearance
French semi-hard cheese with nutty, complex flavor and smooth texture, commonly used in cooking and cheese boards
Sweetened, concentrated milk with thick, syrupy consistency, used in baking and desserts
Mexican crumbly cheese with salty, tangy flavor and dry texture, used in cooking and as a topping
Fresh cheese with mild, tangy flavor and curd texture, used in cooking and snacking
Sweet frosting made with cream cheese, butter, and sugar, used in baking and desserts
Soft, spreadable cheese with mild, tangy flavor and creamy texture, used in cooking and baking
Cultured cream with tangy flavor and thick consistency
Italian soft cheese with a creamy, mild flavor and very soft texture, similar to Stracchino but with a slightly different production method
High-fat cream with 48% milk fat content, used for whipping, cooking, and adding richness to dishes
Dehydrated milk powder with long shelf life, used in baking and cooking
Dehydrated milk powder with concentrated flavor and long shelf life, used in cooking and baking
Irish hard cheese with a sweet, nutty flavor and firm texture, similar to cheddar but with a unique taste profile
Clear, protein-rich part of eggs with binding and leavening properties, used in cooking and baking
Concentrated milk with 60% water removed, used in cooking and baking
Fresh, unripened cheese with mild flavor and crumbly texture, similar to cottage cheese but drier
Greek crumbly cheese with salty, tangy flavor and soft texture, used in cooking and as a topping
Find the best alternatives to fontina cheese for melting and cooking
French fresh cheese with a creamy, mild flavor and soft texture, similar to cream cheese but lighter
Dutch semi-hard cheese with mild, nutty flavor and smooth texture, commonly used in cooking and snacking
Thick, creamy yogurt with tangy flavor, used in cooking, baking, and as a topping
Mixture of equal parts milk and cream with moderate fat content, used in cooking and as a coffee creamer
Cypriot cheese with high melting point that can be grilled or fried, known for its squeaky texture and salty flavor
Danish semi-soft cheese with mild, buttery flavor and smooth, creamy texture
High-fat dairy product used for whipping, thickening, and adding richness to dishes
High-fat dairy product used for whipping and adding richness to dishes
Norwegian semi-soft cheese with a mild, nutty flavor and distinctive large holes, similar to Swiss cheese
Greek hard cheese with a complex, nutty flavor and firm texture, aged longer than Kefalotyri for more depth
Greek hard cheese with a salty, tangy flavor and firm texture, traditionally used in Greek cooking and grating
Middle Eastern strained yogurt cheese with thick, creamy texture and tangy flavor
Dairy product with 18-30% fat content, used in coffee, sauces, and light desserts
Spanish hard cheese with a tangy, slightly salty flavor and firm texture, traditionally made on the island of Menorca
Spanish sheep's milk cheese with nutty, buttery flavor and firm texture, aged for different periods
Greek fresh cheese made from whey with a mild, slightly sweet flavor and soft, creamy texture
Plant-based spread made from vegetable oils, used as a butter alternative in cooking and baking
Italian cream cheese with rich, buttery flavor and smooth texture, used in cooking and desserts
Thick, tangy cream with a consistency between sour cream and heavy cream, commonly used in Mexican cuisine
Nutritious liquid used in cooking, baking, and beverages
French hard cheese with a nutty, slightly sweet flavor and firm texture, known for its distinctive orange color and pitted surface
Greek fresh cheese with a mild, slightly tangy flavor and soft, crumbly texture, similar to ricotta but more tangy
Semi-hard American cheese with a mild, buttery flavor and excellent melting properties
Soft, mild Italian cheese with excellent melting properties, used in cooking and as a topping
French soft cheese with a creamy texture and mild, slightly tangy flavor, similar to cream cheese but with less fat
Mexican cheese with a stringy, mozzarella-like texture and mild, slightly salty flavor, used in cooking and as a topping
Fresh Indian cheese with mild, slightly tangy flavor and firm texture, commonly used in curries and grilled dishes
Mexican fresh cheese with a mild, slightly salty flavor and soft, crumbly texture, similar to queso fresco
Hard, aged Italian cheese with nutty, salty flavor, used for grating and as a finishing cheese
Italian semi-hard cheese with mild to sharp flavor depending on aging, known for its excellent melting properties
Swiss cheese with rich, nutty flavor and excellent melting properties, commonly used for raclette
French semi-soft cheese with a creamy, nutty flavor and distinctive orange rind, traditionally used in tartiflette
English hard cheese with a mild, slightly nutty flavor and firm texture, known for its distinctive orange-red color
Soft, fresh Italian cheese with a mild, slightly sweet flavor and grainy texture
Italian soft cheese with a creamy, tangy flavor and smooth texture, often made from mixed milk
Italian semi-soft cheese with a mild, slightly tangy flavor and stringy texture, similar to mozzarella but firmer
Low-fat milk with 0.5% fat content and thin consistency, used in cooking and as a beverage
Cultured cream with tangy, creamy flavor, used in cooking and as a topping
Italian soft cheese with a creamy, mild flavor and very soft texture, similar to cream cheese but more delicate
Thick, sweet milk with concentrated flavor, used in baking and desserts
American semi-soft cheese with a mild, slightly tangy flavor and smooth texture, similar to Monterey Jack but more tangy
Italian fresh cheese with a mild, slightly tangy flavor and soft, crumbly texture, similar to ricotta but firmer
Italian fresh cheese with a mild, slightly tangy flavor and soft, creamy texture, similar to ricotta but more delicate
Plant-based butter alternative with similar flavor and texture, used in cooking and baking
Processed cheese product with a smooth, creamy texture that melts easily, used in cooking and as a spread
High-fat cream that can be whipped to create peaks, used in desserts and cooking
Processed cheese with smooth, creamy texture and mild flavor, identical to regular American cheese but without orange coloring
Full-fat milk with 3.25% fat content and creamy texture, used in cooking and as a beverage
Fermented dairy product with tangy, creamy flavor, used in cooking and baking
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