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Substitutes for Parmesan Cheese

Common substitutes for parmesan cheese are Cheddar Cheese, with ratios below.

Flavor CarrierTextureColor

Substitutes (1)

  • Cheddar Cheese

    Good fit

    1:1 by weight

    BakingSauteingFryingGrillingRaw ColdDrinks

FAQ

What else is Parmesan Cheese known as?

Parmesan Cheese is known as parmigiano, parmigiano-reggiano, parmesan, hard cheese, grana padano, and reggiano.

What does Parmesan Cheese taste like?

Parmesan Cheese is strong on umami, strong on saltiness, moderate on fat richness, light on acidity, light on bitterness, and light on pungency.

What is the texture like raw?
  • Hard, dense, and granular with a slightly crumbly bite.
  • Dry to the touch, breaks into shards or fine crumbs when grated.
What is the texture like cooked?

Melts into a stretchy, oily pool when heated gently, or crisps into a brittle wafer under high dry heat.

How is Parmesan Cheese used in recipes?

Parmesan Cheese is grate it over pasta, risotto, soups, or salads for a salty, savory finish. Use the rind to deepen broths and stocks, then pull it out before serving. Store wrapped tightly in the fridge, away from air. Pairs well with olive oil, garlic, tomato, and cured meats.

Does water content matter?

Parmesan Cheese has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

Does Parmesan Cheese brown or caramelize?

Yes. Parmesan Cheese sweetens and browns when heated.

Cooking methods

Works well

  • Baking

    Grates well into doughs and crusts, browns fast under heat. Watch for scorching near the end of baking.

  • Sauteing

    Melts into fond quickly, adds savory depth to pan sauces. Burns easily if pan is too hot.

  • Frying

    Crisps into lacy, crunchy wafers when heated alone on a pan. Great as a crispy garnish.

  • Slow Cook

    Melts slowly into broths and sauces, adds deep savory backbone. Add near the end to control saltiness.

  • Grilling

    Grated on top, it browns and crisps in the heat. Best added in the last few minutes.

  • Steaming

    Doesn't do much on its own here, better shaved on after steamed vegetables or pasta.

  • Raw Cold

    Shaves or grates beautifully over salads and cold dishes. Sharp, salty, and firm at room temp.

Methods to avoid (1)
  • Drinks

    Not used in drinks. Its dry, salty character doesn't dissolve or work in liquids.