7 Delicious Parmesan Cheese Substitutes

Parmesan cheese is a decadent Italian topping that I liken to ambrosia, the meal of the gods.

We can’t get enough of this fragrant element, which is why we run out of it so soon.

Therefore, if you’re out and about and can’t locate this cheese in a local grocery shop, or if you’re looking for something else, this page has all of the options you’re looking for.

Manchego, Piave, Grana Padano, Pecorino Romano, Asiago Cheese, Dry Jack, and Reggianito are some of the greatest parmesan cheese replacements.

Additionally, keep reading to find out which works best in an alfredo sauce and with Parmesan cheese meatballs.

What Is Parmesan Cheese? 

Parmesan cheese is a dry, firm cheese produced in the Italian province of Parma. It has a rough, gritty texture and a fruity flavor with nutty undertones. This Italian speciality, among other things, lends a delicious touch to practically any dish.

This dairy product should be kept in the refrigerator at all times for rapid usage on omelettes, pizza, soufflés, pasta, or melting foods such as risotto, sauces, and soup recipes.

You may also take it as a snack with crackers on its own. However, Parmesan Cheese is not as cheap as you may think.

It is very pricey since this masterpiece requires 18 to 36 months to mature before being utilized, which is why there aren’t many makers.

Yet, there is no scarcity. Production is constant, but prices are constantly subject to increase.

Best Parmesan Cheese Substitutes

I know that just thinking about it makes you want this cheese even more.

So don’t worry if you’re on the go or looking for a low-cost option that quickly adapts to your dishes and tastes like Parmesan cheese.

Here are a few suggestions:

1. Piave 

Piave is most certainly the king of Italian cheeses. And you’d like this cheese for two reasons:

For starters, it is an Italian cows milk cheese, similar to parmesan. And it’s the best you can do.

Second, it is inexpensive and simple to locate.

You don’t have to be Italian to appreciate the value of this cheese.

Piave, like Parmesan cheese, has a wonderfully fruity and nutty flavor with a tinge of almond bitterness.

Also, Piave is creamier and melts more elegantly in meals. You would use them to replace parmesan in roasted veggies, pasta, and vegetables.

2. Pecorino Romano

If you run out of parmesan, you may always use pecorino Romano. They’re excellent and prepared from sheep’s milk.

It is likewise a hard Italian cheese, but it is somewhat saltier and more shapely, and it is best grate over pasta, soup, or salad.

In a pesto, this cheese NEVER disappoints.

Finally, owing of its salinity, Romano should be used sparingly.

3. Grana Padano

Grana Padano is an excellent cheese on its own, with a rich, somewhat nutty flavor. Its also the ideal addition to pasta meals like risotto.

Grana is softer, butterier, and more flavourful than Parmesan.

It is also an Italian cheese that grows more fragrant as it matures.

You’d like them for grating on salads, spaghetti, and other dishes.

Apart from that, Grana is a fantastic cooking cheese.

4. Asiago Cheese

Asiago is an Italian cow’s milk cheese with characteristics similar to parmesan, therefore it might be used as a substitute.

Asiago, on the other hand, is more nuttier and creamier than Parmesan.

These are also soft cheeses, but when matured, they may be found in semi-hard or hard blocks, with a stronger taste.

You’ll like them alone, grated, or shaved over pasta, salad, pizza, and sauces, whether soft or firm.

5. Manchego Cheese

Manchego is not a traditional Italian cheese. It is, instead, Spanish cheese with a characteristic yellow tint and tiny air pockets dispersed throughout its body.

Since it has comparable fruity and nutty aromas like Parmesan, but with a slightly salty finish, Manchego pairs nicely with any Parmesan dish.

It is also prepared from sheep’s milk and matured between 60 days and two years.

6. Dry Jack Cheese

Since it is hard and readily grated, Dry Jack is an intriguing Parmesan cheese replacement. Other from that, Dry Jack cheese tastes quite similar to parmesan. They have a strong and nutty taste and are created from cow’s milk.

Additionally, this cheese is matured for 7 to 10 months, and anything older will have a stronger taste. And like parmesan, this cheese may be sliced, shredded, baked, or simply eaten as it is.

It’s an excellent Parmesan alternative for grating over pasta, salads, soups, or tacos.

7. Reggianito Cheese

This rough and granular cows milk cheese may also be a go-to alternative when you’re short on time or want something less expensive.

It has a salty, biting flavor and a crumbly, grainy texture. The most amusing aspect about Reggianito is that it is often marketed as parmesan in the United States.

Also, Reggianito is not an Italian cheese. Yet, it was manufactured in Argentina by Italian farmers. This dairy product is excellent for cooking and grating over spaghetti.

Finally, it only lasts 56 months.

Parmesan Cheese Substitute For Alfredo Sauce

You already know that parmesan is an essential component in Alfredo sauce.

You can’t simply throw some random cheese in and expect a well-prepared, wonderful dish.

When you want an Alfredo sauce but don’t have parmesan cheese on hand, Gruyre and Mozzarella cheese may come to the rescue.

Please keep in mind that these Parmesan cheese alternatives are not vegan; we will go over this more down.

Although each of these replacements works well in alfredo sauce, Gruyre may take longer to cook than parmesan.

On the other hand, the cheese is rich and creamy, with a subtle saltiness and undertones of nuttiness. It gives the dish a classy touch.

Mozzarella is another appealing alternative, which you can shred and sprinkle over the sauce for a mouthwatering experience.

It enhances the flavor of other ingredients without overpowering them.

Substitute For Parmesan Cheese In Meatballs

It would be ideal if you have parmesan on hand for the parmesan meatballs.

But, as previously stated, Pecorino Romano is quite similar to parmesan cheese and may be used as a replacement.

Apart from flavor, Romano functions similarly to parmesan cheese, which will be useful in meatball preparations.

But, you would need to use less cheese. Keep in mind that it is saltier and has a distinct nutty taste, and you don’t want it to overshadow the other elements in your recipe.

Frequently Asked Questions

Is parmesan cheese healthy to eat?

Parmesan cheese is very healthy on its own, let alone when combined with other foods. Parmesan cheese is packed in protein, ready-to-eat fat, and micronutrients. The cheese is high in vitamins and minerals such as vitamin A, B6, and B12, as well as calcium, phosphorus, copper, and zinc.

A harder parmesan is usually the best choice. Apart from that, since the majority of the world’s population suffers from lactase insufficiency, parmesan is a healthier cheese for them because it is naturally lactose-free.

Lactose is an important component in cheese production because it is a form of carbohydrate found in milk. Meanwhile, lactase is an enzyme that aids in the breakdown of lactose into glucose.

Why Is Parmesan Not Vegetarian?

Since it contains calf rennet, an enzyme found in the lining of a calf’s stomach, Parmesan cheese is not a vegetarian choice. And it cannot be omitted since it is so vital to the output.

Sadly, it is not limited to parmesan. It’s also used in Gruyre, Pecorino Romano, orgonzola, Manchego, and other Italian cheeses. That is why we will demonstrate how to produce the vegan alternative.

Can You Eat Parmesan Cheese By Itself?

You can eat parmesan cheese on its own! Parmesan isn’t only for grating over pasta and other dishes; it may also be eaten on its own as a snack. You may also serve it with fresh fruit or with a sprinkle of old balsamic vinegar.

The firm outer shell of this cheese is often eaten by most Italians, and they will urge you to do the same. Because, according to the makers, it is the most nutritious component.

What Can I Do With Dried Parmesan Cheese?

Parmesan is a firm cheese that grows more tougher with age. It may also be difficult to grate or cut the dry-out portion to show the softer inside. Don’t be alarmed if this occurs. You are not going to chuck another expensive parmesan into the garbage pail.

Even the most dried-out cheese may be used. Just put it in the food processor and mix until smooth. Then place it in a plastic bag and put it in the refrigerator. Following that, it may be used to top salads, rice, beans, and roasted vegetables.

What Next?

Since calf rennet is used, parmesan and most other cheeses are not vegetarian alternatives.

The good news is that:

If you create your own parmesan cheese, you can avoid using animal rennet while still enjoying your prized cheese.

Also, building one is less costly than buying one already created, and it only takes 5 minutes to make.

The only tricky aspect is remembering the recipe. That is why I am here.

All you need is:

• 1 cup unsalted raw cashews
• 4 teaspoons nutritional yeast
• 1 tablespoon of salt
• one teaspoon garlic powder

In a mixing bowl, combine all of the ingredients, then puree in a food processor or blender. If you over-blend the ingredients, it will become buttery rather than cheesy. Spices may be added to make it more flavorful.

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