What Can You Use Instead of Mozzarella?

When replacing mozzarella, the first things to look for in another cheese are how it melts and whether it stretches into strings. Kashar cheese comes closest to both qualities, making it the most direct substitute for pizza and toast. Salt content is the second criterion: mozzarella is relatively low in salt, so if you replace it with a saltier cheese, reduce the salt in the rest of the recipe. Buffalo mozzarella is softer and wetter than classic cow’s-milk mozzarella; it is usually eaten fresh, and when baked it can release too much liquid and make pizza dough soggy. Pre-shredded mozzarella contains less water than block mozzarella because it is dried before packaging; as a result, it melts a little faster and more evenly in the oven when shredded. Whether cheese is sliced or shredded also affects how quickly it melts: thin slices melt much faster and more evenly than a thick block, regardless of the type of replacement cheese. Whatever the oven temperature, adding the cheese during the final 5 minutes lets it melt without burning. The saltiness of these cheeses varies with their source rather than being random; processed shredded cheeses sometimes contain additives, which can slightly change their melting behavior. Bringing cheese to room temperature also speeds melting; cheese used straight from the refrigerator takes longer to melt, whatever the type.

Can halloumi replace mozzarella?
Halloumi holds its shape on the grill because of its high melting point; this is the opposite of mozzarella, so halloumi is not a substitute in recipes where the cheese is meant to melt in the oven. Halloumi may be an option only in grilled or pan-fried recipes where you can forgo mozzarella’s stringy stretch.

How does kashar work as a substitute for mozzarella?
Fresh kashar melts in the oven much like mozzarella and stretches slightly; the switch is nearly unnoticeable in pizza and toast recipes. Aged kashar melts in a greasier, less elastic way. Kashar is slightly saltier than mozzarella, so if the recipe calls for additional salt, reduce it by a pinch.

What can replace mozzarella in lasagna?
Fresh kashar or Edam can replace mozzarella in lasagna; both melt and adhere similarly between the layers. Edam is a little firmer than kashar, so it should be thinly sliced. Adding a thick layer of shredded cheese on top gives the closest appearance to mozzarella’s characteristic golden crust.

Can dil cheese or Karaman cheese replace mozzarella?
Because of its stringy texture, dil cheese looks similar to mozzarella when served cold, but it does not melt as fluidly in the oven; it softens while mostly holding its shape. For this reason, dil cheese is better suited to cold meze than hot recipes. Karaman cheese is saltier and firmer, so it should be used only in a small amount, finely grated, as a mozzarella substitute.

Can plant-based cheese replace mozzarella?
Plant-based cheeses have improved their melting performance in recent years, but most still do not stretch as much as mozzarella; they tend to soften and spread instead. When using these cheeses, shortening the baking time a little helps prevent them from drying out too much. Plant-based cheeses have a more neutral flavor, so adding a pinch of salt or an herb such as thyme can keep the flavor balanced.