mozzarella substitute
in soup.

Mozzarella melted into or atop soup adds stretchy, mild richness. The sub should melt into hot liquid without clumping.

top substitutes

01

Oaxaca

10.0best for soup
1 cup : 1 cup

Best match for stretch and melt

02

Queso Fresco

10.0best for soup
1 cup : 1 cup

Fresh mozzarella diced; milder and wetter

03

Muenster

10.0best for soup
1 cup : 1 cup

Mild stretch, less flavor but great melt

show 11 more substitutes
04

Provolone

7.5
1:1

Sharper and drier; melts less smoothly but adds nutty bite to sandwiches and baked dishes

05

Cheddar

7.5
1 cup : 1 cup

Milder, great melt; less sharp flavor

06

Gruyere

7.5
1 cup : 1 cup

Mild melt, good for gratins

07

Monterey Jack

7.5
1 cup : 1 cup

Stretchy melt, milder flavor

08

Fontina

7.5
1 cup : 1 cup

Mild buttery flavor and melts smoothly; great on pizza and baked pasta

09

Gouda

7.5
1 cup : 1 cup

Mild young gouda melts well; slightly richer flavor than mozzarella

10

Swiss

7.5
1 cup : 1 cup

Nuttier flavor; melts well in paninis and casseroles but browns faster

11

Colby

7.5
1 cup : 1 cup

Mild and creamy; melts smoothly for quesadillas or grilled cheese

12

Edam

7.5
1 cup : 1 cup

Mild semi-firm; shreds well and melts evenly on pizza

13

Parmesan

7.5
1 cup : 1 cup

Hard aged cheese; grate finely over pizza or pasta, nuttier and saltier, won't melt into strings

14

Ricotta

10.0
1 cup : 1 cup

Creamy and mild but won't melt into strings; best in lasagna or stuffed shells

other things you can make with mozzarella

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