1 teaspoon of cheddar cheese weighs 2.35 g. A teaspoon is one forty-eighth of a cup, and a cup of cheddar cheese is 113 g spooned and levelled, so the maths is 113 ÷ 48 = 2.35 g. The same cup divided by 16 gives the tablespoon weight of 7.1 g, and there are 3 teaspoons in every tablespoon. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Firm, sharp cheese that melts well. It is used for sandwiches, sauces, casseroles and baking.
All figures on this page are approximate, and they come from King Arthur Baking, measured spooned and levelled. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 2.35 g |
| 2 tsp | 4.7 g |
| 3 tsp | 7.05 g |
| 4 tsp | 9.4 g |
| 5 tsp | 11.75 g |
| 6 tsp | 14.1 g |
| 7 tsp | 16.45 g |
| 8 tsp | 18.8 g |
| 9 tsp | 21.15 g |
| 10 tsp | 23.5 g |
| 11 tsp | 25.85 g |
| 12 tsp | 28.2 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 7.1 g |
| 2 tbsp | 14.1 g |
| 3 tbsp | 21.2 g |
| 4 tbsp | 28.2 g |
| 5 tbsp | 35.3 g |
| 6 tbsp | 42.4 g |
| 7 tbsp | 49.4 g |
| 8 tbsp | 56.5 g |
| 9 tbsp | 63.6 g |
| 10 tbsp | 70.6 g |
| 11 tbsp | 77.7 g |
| 12 tbsp | 84.8 g |
| 13 tbsp | 91.8 g |
| 14 tbsp | 98.9 g |
| 15 tbsp | 105.9 g |
| 16 tbsp | 113 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 28.2 g |
| 1/3 cup | 37.7 g |
| 1/2 cup | 56.5 g |
| 2/3 cup | 75.3 g |
| 3/4 cup | 84.8 g |
| 1 cup | 113 g |
One cup of cheddar cheese weighs 113 g, so a quarter cup is 28.2 g and half a cup is 56.5 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from King Arthur Baking, measured spooned and levelled. This is a grated cheese, so the spoon holds shreds with air between them, and how finely you grate decides how much fits: finely grated cheddar cheese packs more into a spoon than coarsely grated. A cup of grated cheddar cheese weighs 113 g, which is where the teaspoon figure of 2.35 g comes from. Pre-grated cheese from a bag usually weighs slightly more per spoon than freshly grated, because the anti-caking coating adds a little weight and the shreds settle. Spoon the shreds loosely into the measure and level them off without pressing down, and never pack the spoon, because a packed spoon can hold half as much again.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of cheddar cheese measured two different ways can give two different weights, and the King Arthur Baking value assumes the spooned and levelled method every time.
Worked examples
Topping a bowl of pasta
A bowl of pasta for one takes 2 teaspoons (4.7 g) of grated cheddar cheese scattered over the top, which is enough to add a salty, savoury note without turning the dish heavy. Grate it finely so it melts into the hot pasta, and level the spoon so the amount is the same each time. Two teaspoons is a small weight, so the spoon is accurate enough for a garnish, but if you are topping pasta for six, weigh the cheese instead of counting spoons.
A cheese sauce for vegetables
A cheese sauce for a small dish of cauliflower starts with 6 teaspoons (14.1 g) of grated cheddar cheese stirred into a white sauce, which is 2 tablespoons or 14.12 g. The cheese melts into the sauce off the heat, and adding it gradually keeps the sauce smooth instead of stringy. Weigh the cheese for a sauce, because a packed spoon of grated cheese can hold half as much again as a loose one, and the sauce will end up thicker and saltier than planned.
A sprinkle over a salad
A green salad for two takes 3 teaspoons (7.05 g) of grated cheddar cheese as a finishing sprinkle, which adds flavour without dominating the leaves. Spoon the shreds loosely and level them off without pressing down, because pressing packs the shreds and the salad ends up with far more cheese than the recipe intended. Freshly grated cheese tastes better and melts more evenly than pre-grated, which carries an anti-caking coating.
Practical guidance
Measuring grated cheese by the spoon
Spoon the shreds loosely into the measure and level them off without pressing down. Grate the cheese finely for a sauce, where it needs to melt smoothly, and more coarsely for a topping, where the shreds should stay visible. Pre-grated cheese weighs slightly more per spoon than freshly grated, because of the anti-caking coating, so the figures here sit between the two and are approximate. When cheese is the main ingredient rather than a garnish, weigh it instead.
Common mistakes with cheese
The most common mistake is packing the spoon, which can add half as much again and makes a sauce too thick and salty. Another is adding grated cheese to a boiling sauce, where it turns stringy and grainy; take the pan off the heat and stir the cheese in gradually. A third is using pre-grated cheese in a sauce that needs to melt smoothly, because the coating that stops it clumping in the bag also stops it melting cleanly.
Scaling and when to weigh
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of cheddar cheese, count out about 42.6 teaspoons, and for 50 g, about 21.3 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 4.7 g, and doubling it means 8 teaspoons, or 18.8 g. For a garnish the spoon is fine, but for a sauce or a filling, weigh the cheese: a cup of grated cheese can vary by 20 g or more depending on how it was grated.
Storage. Refrigerate; use within 3-4 weeks.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of cheddar cheese?
One level teaspoon of cheddar cheese weighs approximately 2.35 g. That figure comes from dividing the cup weight of 113 g by 48, and it assumes the ingredient is measured spooned and levelled. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many teaspoons of cheddar cheese make 100 g?
About 42.6 teaspoons of cheddar cheese weigh 100 g, and about 21.3 teaspoons weigh 50 g. Count out the spoons level, and switch to a scale for large amounts, since counting dozens of spoonfuls invites mistakes.
How many teaspoons of cheddar cheese are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of cheddar cheese weighs approximately 7.1 g, which is three times the teaspoon weight of 2.35 g. Use the tablespoon table on this page when a recipe switches between the two units.
Does a heaped teaspoon of cheddar cheese weigh more?
Yes, a heaped teaspoon weighs noticeably more than a level one, and the difference is biggest for light, fluffy ingredients. Always level the spoon with the back of a knife unless the recipe specifically says heaped, because recipes that give spoon measures assume a level spoon.
Does freshly grated cheddar cheese weigh the same as pre-grated?
No. Pre-grated cheese usually weighs slightly more per spoon than freshly grated, because the anti-caking coating adds a little weight and the shreds settle. Freshly grated also melts more smoothly. The figure on this page sits between the two, so treat it as approximate.
How should I store cheddar cheese?
Refrigerate; use within 3-4 weeks. Keeping it stored properly also keeps its weight consistent, since an ingredient that has dried out will not weigh the same per spoon as a fresh one.