gouda substitute
in soup.

Stirring Gouda into soup adds body and a gentle nuttiness. The sub needs to melt smoothly without making the broth stringy.

top substitutes

01

Edam

10.0best for soup
1 cup : 1 cup

Similar Dutch cheese, less creamy

02

Muenster

10.0best for soup
1 cup : 1 cup

Smooth and mild; similar melt on sandwiches and burgers, slightly less nutty than gouda

03

Gruyere

10.0best for soup
1 cup : 1 cup

Swiss-style nuttiness; stronger flavor, melts beautifully for fondue and gratins

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04

Port De Salut

10.0
1 cup : 1 cup

Washed-rind French cheese; smooth and creamy interior, mild funky aroma, similar soft texture

05

Tilsit

10.0
1 cup : 1 cup

Semi-hard with tiny holes; slightly tangy, works in sandwiches and melts well

06

Cheddar

10.0
1 cup : 1 cup

Sharper flavor, melts well; use mild for closer match

07

Fontina

10.0
1 cup : 1 cup

Nutty Italian cheese; excellent melter for sauces and grilled cheese, slightly firmer

08

Provolone

10.0
1 cup : 1 cup

Firmer texture, sharper aged; good sliced or melted

09

Brie

10.0
1 oz : 1 oz

Soft and creamy when warm; young mild gouda melts like brie on bread and crackers

10

Colby

10.0
1 cup : 1 cup

Mild and melty, good for sandwiches and snacking

11

Mozzarella

10.0
1 cup : 1 cup

Stretchy and mild; mozzarella is wetter and stringier, best for pizza not aged cheese plates

12

Parmesan

10.0
1 cup : 1 cup

Hard and sharp; grate aged parmesan over dishes, very different from gouda's creamy melt

other things you can make with gouda

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