When it comes to melting into a rich, savory ooze or lending that creamy, salty kick to a classic reuben, there’s little the staple ‘white American cheese’ can’t do.
Yet, for home cooks and foodies looking to broaden their culinary horizons, this ubiquitous cheese might be due for a switch-out. In this detailed exploration, we’re going to uncover five exquisite substitutes that could transform your dishes from mundane to magnificent.
So, why depart from the familiar, soft texture of white American cheese? It’s about enhancement.
Whether you’re seeking bolder flavors, healthier alternatives, or simply a change of pace, these substitutes offer a fresh canvas to innovate in the kitchen.

🙋♀️ 5 Substitutes for White American Cheese
Here are some commonly used substitutes for White American Cheese:
1- Parmesan Cheese
Parmesan, the culinary doyen, isn’t just for sprinkling atop a steaming bowl of pasta; it’s a white American cheese understudy in waiting. Its umami-rich flavor, nutty notes, and granular texture make it a formidable candidate.
Parmesan doesn’t melt quite like American cheese — it browns, crisps, and unctuously clings to pastas. It elevates omelettes, adds depth to risottos, and gives a sophisticated edge to fondue.
Sprinkle sparingly for a hint of flavor or layer it lavishly for a taste of Italy. Add at the end of cooking for the most pronounced taste, as prolonged heat can dull its character.
Top a burger with melted parmesan and sautéed mushrooms for an earthy umami bomb. Combine with mozzarella for a balanced, gooey texture in grilled cheese sandwiches.
2 – Mozzarella Cheese
This ‘pizza cheese’ brings a gentle, milky flavor with the ability to melt into stringy, dramatic tendrils in the heat.
Mozzarella isn’t just for pizza. Think creamy, indulgent pasta bakes, or comforting quesadillas. Just be wary of its high moisture content — use a low-moisture variety for sandwich melts or you’ll end up with a soggy bottom.
Use in abundance to make the most of its distinctive texture, but don’t brown it too much; you want that iconic stretch. Add it earlier in dishes that require longer cooking times.
Pair it with sharp cheddars for a balanced mac and cheese, or alongside provolone in a turkey and avocado panini for a sumptuously gooey interior.
3 – Provolone Cheese
With a flavor profile that tiptoes between mild and sharp, Provolone’s innate creaminess and versatility are often overshadowed by more popular choices.
Provolone’s gentle character means it’s good company for a vast array of dishes. From your Philadelphia cheesesteaks to upping the ante in casseroles, its meltability knows no bounds.
Layer it in generous amounts and watch it ooze into a puddle of deliciousness. It benefits from being along for the entire cooking process, as it requires time to soften and integrate fully.
Combine with Swiss in a French onion soup for a more robust melange, or add a slice to your next turkey burger to keep things juicy and flavorful.
4 – Feta Cheese
Feta’s tangy bite and crumbly texture might seem out of place in a world accustomed to creamier, melty cheeses. But give it a try, and you might be surprised.
Feta brings a delightful contrast to warm, savory dishes like stuffed peppers and lends a creamy zing to soups and salads. Just be mindful — it doesn’t melt, it just softens with heat.
A little goes a long way with feta, especially considering its potent flavor. Add it at the last minute to warm dishes, just enough to soften slightly.
Mix feta into meatballs for a Mediterranean twist, or crumble it over a warmed pita bread before drizzling with honey for a sweet and savory delight.
5 – Ricotta Cheese
Ricotta, the unsung hero of the cheese world, plays a quiet supporting role. Its creamy, slightly sweet profile can add an ethereal lightness to your dishes.
Ricotta excels in the layered, decadent domain of lasagnas and cannolis, but its grace extends to more unexpected allies like pancakes and even smoothies.
Ricotta’s gentle flavor makes it an ideal partner in crime for lasagnas, raviolis, and stuffed shells. It also adds a subtle richness to cakes, pancakes, and crepes.
Use as much ricotta as you please; its mildness won’t overpower other flavors. Add at the beginning of cooking for dishes that require a longer cook time, or at the end for lighter fare.
Frequently Asked Questions
White American cheese is known for its smooth melting quality and mild, slightly tangy flavor. It’s often used in burgers, grilled cheese sandwiches, and creamy sauces.
Yes, mozzarella melts well but has a stringier texture. If you want a smoother melt, try mixing it with a bit of milk or butter to create a creamier consistency.
Provolone is a great choice for burgers as it has a mild flavor and excellent melting properties. It adds a slight smokiness, making it a tasty alternative to white American cheese.
Feta has a crumbly texture and a tangy, salty taste, which is quite different from white American cheese. It’s best used in cold sandwiches or salads rather than melted dishes.
Yes, ricotta works well in dips and creamy sauces. While it’s not as smooth-melting as white American cheese, blending it with a little cream or milk makes it a delicious, spreadable substitute.
Parmesan Cheese Grilled Cheese Sandwich
Ingredients
- Sliced bread white or whole wheat (4 slices)
- Shredded Parmesan cheese 1/2 cup
- Butter 4 tablespoons
- Optional: sliced tomato cooked bacon, thinly sliced ham
Instructions
- Heat a skillet or griddle over medium heat.
- Butter one side of each slice of bread.
- Place one slice of bread butter-side down on the skillet.
- Sprinkle shredded Parmesan cheese generously over the bread.
- Add any optional fillings on top of the cheese.
- Place the second slice of bread on top, butter-side up.
- Cook for 2-3 minutes on each side, until the bread is golden brown and the cheese is melted.
- Remove from the skillet, slice if desired, and serve hot.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
Avery
Sunday 17th of March 2024
I appreciate how simple and straightforward the ingredients list is. It makes this recipe accessible and perfect for a quick lunch or dinner option.
Kimberly
Sunday 17th of March 2024
Love the versatility of using Parmesan as a substitute. It adds a delicious tanginess to my sandwiches that I can't get enough of.