Gouda cheese is loved for its smooth, creamy texture and mild, nutty flavor.
Whether it’s sliced for a sandwich, melted into a creamy sauce, or shredded over a dish, it adds just the right balance of richness without overpowering other ingredients.
Young Gouda is soft and melty, while aged Gouda brings a firmer texture and deeper caramel-like notes.
But what happens when Gouda is missing from the fridge? No need to abandon your recipe—there are several cheeses that can step in without losing the creamy, slightly sweet touch that Gouda provides.
Some substitutes bring the same meltability, while others offer a nutty complexity that enhances the dish in a different way.
We’ve tested different cheeses in everything from grilled cheese sandwiches to baked pasta to find the best replacements.
Whether you’re looking for something mild and melty or a bolder alternative, these seven substitutes will keep your dish on track.
7 Substitutes for Gouda Cheese
Each of these cheeses has a unique quality. Some melt like young Gouda, while others provide a firmer bite like aged Gouda. The best choice depends on the dish you’re making.
1. Edam Cheese
If you need a substitute that closely resembles Gouda, Edam is the best choice. It’s another Dutch cheese with a mild, slightly nutty flavor and smooth, semi-soft texture. It’s not as creamy as young Gouda, but it melts well and holds its shape in slices.
Why it works: Edam is slightly firmer and drier than Gouda, but its taste is almost identical, making it a seamless swap in most dishes. It also has a subtle sweetness that blends well with both savory and sweet recipes.
Best for: Sandwiches, cheese platters, baked dishes, and sauces.
How to use: Replace Gouda with Edam in equal amounts. If you need extra creaminess, blending it with a softer cheese like Fontina or Havarti can help.
If Edam isn’t available, check out these other useful Edam cheese substitutes.
2. Havarti Cheese
For a creamy, melt-in-your-mouth alternative, Havarti is an excellent choice. It has a buttery, mild flavor that closely matches young Gouda, and its high moisture content makes it perfect for melting.
Why it works: Havarti is soft, creamy, and melts exceptionally well, making it a great replacement for Gouda in dishes where texture matters. It doesn’t have Gouda’s nuttiness, but it’s mild enough to blend seamlessly into most recipes.
Best for: Grilled cheese, pasta sauces, and creamy casseroles.
How to use: Use Havarti in equal amounts as a substitute for Gouda. If you’re looking for a nuttier taste, mix it with a sharper cheese like Gruyère.
If Havarti isn’t available, here are some other helpful Havarti cheese substitutes.
3. Monterey Jack Cheese
Monterey Jack is a great choice if you need a neutral, creamy cheese that melts beautifully. It lacks the nutty depth of Gouda but makes up for it with a buttery, mild taste and excellent melting quality.
Why it works: Monterey Jack has a high fat content that ensures a smooth, creamy melt, making it a great option for sauces, sandwiches, and baked dishes. It’s less complex in flavor but blends well with other ingredients.
Best for: Cheese sauces, quesadillas, sandwiches, and mac and cheese.
How to use: Replace Gouda with Monterey Jack in equal portions. If your dish requires a bit more depth, combining it with a nuttier cheese like Gruyère can help.
If you’re out of Monterey Jack, take a look at these other Monterey Jack cheese substitutes.
4. Fontina Cheese
Fontina is a wonderful alternative for Gouda, especially in recipes that require a cheese with great melting properties and a rich, nutty taste. It has a slightly stronger aroma, but its buttery texture makes it a great swap.
Why it works: Fontina melts incredibly well, giving sauces and baked dishes a velvety consistency. It’s slightly more pungent than young Gouda, but if your recipe needs depth, Fontina delivers.
Best for: Pasta bakes, fondue, risottos, and creamy soups.
How to use: Replace Gouda with Fontina in equal amounts. If you need to tone down its strong flavor, blend it with a milder cheese like Havarti.
For more options, check out these helpful Fontina cheese substitutes.
5. Cheddar Cheese
Cheddar isn’t the first choice when replacing Gouda, but it can work if you need a firmer cheese with a bit more sharpness. Young cheddar is mild and creamy, while aged cheddar has a bolder, tangier bite.
Why it works: Mild cheddar melts well and has a slightly buttery texture, making it a solid option for sandwiches and baked dishes. Aged cheddar is firmer and more crumbly, so it’s best used grated.
Best for: Burgers, grilled cheese, mac and cheese, and baked dishes.
How to use: Use mild cheddar in equal amounts as a Gouda substitute. If you want to soften its sharpness, mix it with a neutral cheese like Monterey Jack.
For other cheddar options, see these useful Cheddar cheese substitutes.
6. Swiss Cheese
Swiss cheese is a good substitute for Gouda, especially when you need a nutty, slightly tangy cheese that melts well. It’s firmer than young Gouda but works well in melted applications.
Why it works: Swiss cheese has a smooth, melt-friendly texture and a mild nuttiness that complements many dishes. It lacks Gouda’s sweetness but offers a similar creamy consistency.
Best for: Sandwiches, baked pasta, and gratins.
How to use: Swap Gouda for Swiss cheese in equal amounts. If the dish requires a sweeter taste, mixing Swiss with Havarti can help.
For more mild yet nutty options, check out these Swiss cheese substitutes.
7. Smoked Gouda
If you’re out of regular Gouda but have smoked Gouda on hand, it can be a fantastic alternative—just expect a deeper, more pronounced smokiness.
Why it works: Smoked Gouda retains the creamy texture of regular Gouda but adds a rich, smoky flavor that enhances sandwiches, burgers, and cheese boards.
Best for: Cheese platters, grilled sandwiches, and mac and cheese.
How to use: Replace regular Gouda with smoked Gouda in equal portions, but use it in dishes where a smoky note would complement the flavors.
Frequently Asked Questions
Havarti is one of the best alternatives for Gouda in a grilled cheese sandwich. It has a creamy, buttery texture and melts beautifully, creating a rich and gooey sandwich. If you prefer a slightly nuttier taste, Fontina is another great choice.
Yes, mild cheddar works well as a substitute for Gouda in mac and cheese. While it has a sharper flavor, it melts smoothly and creates a creamy sauce. If you want a closer match to Gouda’s mildness, blending cheddar with Havarti or Monterey Jack can help.
Edam is the closest match to Gouda in both flavor and texture. It has a similarly mild, slightly nutty taste and a semi-soft texture that melts well. It’s a seamless replacement in most recipes that call for Gouda.
Swiss cheese can work as a Gouda substitute in baked dishes, but it has a slightly firmer texture and more tangy flavor. If you’re making a creamy pasta bake or gratin, mixing Swiss cheese with Fontina or Havarti can create a smoother consistency.
For a dairy-free alternative, try a plant-based Gouda-style cheese made from cashews, coconut, or almond milk. Brands like Violife and Miyoko’s offer vegan Gouda options that melt well and have a mild, creamy texture similar to real Gouda.
