Are you a cheese lover who’s wondering if you can substitute mozzarella cheese for parmesan in your favorite recipes? The short answer is yes, but there are a few things to keep in mind.

What is Parmesan Cheese?

Parmesan cheese is a hard, granular cheese that originates from Italy. It has a sharp, nutty flavor that’s perfect for adding depth to pasta dishes, soups, and salads. Parmesan cheese is often grated or shaved and sprinkled on top of dishes as a finishing touch.

What is Mozzarella Cheese?

Mozzarella cheese, on the other hand, is a semi-soft cheese that’s known for its stretchy texture. It’s commonly used in pizza and other Italian dishes and has a mild, creamy flavor.

Can You Use Mozzarella Instead of Parmesan?

While mozzarella and parmesan have distinct differences in flavor and texture, mozzarella can be used as a substitute for parmesan in certain recipes. For example:

  • If you’re making pizza or lasagna, you can use shredded mozzarella instead of grated parmesan.
  • If you’re making a salad and want to add some cheesy flavor, you can sprinkle some shredded mozzarella on top instead of grated parmesan.

However, it’s important to note that the substitution may alter the overall taste of the dish. While mozzarella does have a similar texture to parmesan when grated or shredded, it doesn’t have the same sharpness or nuttiness.

When Not to Use Mozzarella Instead of Parmesan

There are some recipes where using mozzarella instead of parmesan may not work well. For example:

  • If you’re making a traditional Caesar salad dressing that calls for grated parmesan cheese, using mozzarella would change the flavor profile too much.
  • If you’re making a baked pasta dish that calls for grated parmesan cheese on top, using mozzarella instead would result in a different texture and flavor.


In summary, while you can use mozzarella cheese as a substitute for parmesan in certain recipes, it’s important to keep in mind that the flavor and texture of the dish may be altered. If you’re unsure about substituting one cheese for another, it’s always best to stick with the recipe as written or consult a professional chef.