Fontina cheese is in my peak three kinds of cheese to work-related with. This famous semisoft cheese works well together a compliment come a charcuterie plate, ~ above pasta, or even alone through a nice glass that red wine! if Fontina is a great cheese sometimes it may be crucial to usage a cheese similar to fontina

Whether this is as result of a necessity such as if you space out of Fontina and can’t do it to the store, or that is as result of preference, the is not the end of the world. There are a few different kinds of cheese that have the right to be provided as a substitute because that Fontina. In this we will get in the history and modern production the Fontina. Us will also go over a couple of substitutes that can replace Fontina in a pinch.

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What is Fontina Cheese?

Fontina is a cheese developed in Italy i beg your pardon is made from cow’s milk. There are also producers exterior of Italy, consisting of the joined States, Germany, and other countries. However, the Fontina created in Italy is stated to have a an ext pungent smell and also flavor when compared to Fontina variants created outside of the Valle d’Aosta, in Italy, which is the birthplace the Fontina cheese.

Some Fontina connoisseurs believe that the only true Fontina comes from the Valle d’Aosta, but there are an extremely popular iterations being developed in other places in Italy, France, and even the unified States. Many Fontina cheese will share a couple of of the same characteristics. This is live independence of where the actual cheese is produced.

What walk Fontina Taste Like?

Fontina is well-known for having a really soft and also gentle flavor, with a slim nuttiness. This renders Italian Fontina very popular as a car to enhance the seasonings in other foods. Numerous do gain this cheese top top its own, however Fontina is taken into consideration to be best when paired. Fontina is a popular selection when it concerns sandwiches, omlettes, wraps, and also many other various pairings. The melt allude of Fontina is reasonably low, which provides it a great choice for topping ~ above a meal.

Fontina Cheese Subsitutes

If you execute not have any type of Fontina ~ above hand, or prefer a comparable tasting replacement, friend must very first consider the dish you room preparing. The many characteristics of Fontina lend it to a wide variety of dishes, and also while Fontina can efficiently be offered on a pizza pie or one Iberico ham sandiwch, countless other type of cheese space not together versatile. Examine each different option in stimulate to discover the finest fit for your dish.

Gruyere (Aged 0-11 Months)

This hard, normally yellow colored cheese is originally from the Swiss cantons the Fribourg, Vaud, Jura, Bern and Neuchatel. The name comes from the little town of Gruyeres in Switzerland. The right now named line of Gruyere cheeses were once taken into consideration to it is in Swiss and French, however a court ruling in 2001 decided that the only true Gruyere comes from Switzerland. Comte and also Beaufort cheeses space both French, yet were when synonymous through Gruyere.

This cheese is identified by its slim saltiness, sweetness, and also mild smell. Gruyere alters dramatically end time, so many enthusiasts will include the age that the cheese when discussing the flavor. Prior to Gruyere is fulled age it starts prefer as a creamy, nutty cheese, that is closest to Fontina.

As Gruyere ages, the flavor file changes as well as the structure of the cheese. The sweet fades when the nuttiness is stated to intensify. The texture becomes much more grainy and less creamlike after around a year. When the flavor often tends to develop more strongly over a year, a suitable Gruyere deserve to mature in as little as 5 months. A young Gruyere can mimic the taste of a Fontina practically perfectly- however be mindful of making use of cheese older than a year- the flavor profile can readjust dramatically v age.


This cheese substitute originates from the Italian town of Casilli, close to Mt. Vesuvius. Provolone is known as a pasta filata, or stretched-curd cheese. Once provolone is created, the is stretched out into big sausage favor shapes 5-7 customs in length. This help to aerate the cheese and gives provolone a unique, creamy flavor which is a bit lighter 보다 Fontina, but comparable in mouthfeel and also nuttiness.

Today, provolone is mostly manufactured in northern Italy, in a tool sized city called Cremona ~ above the west top top the peninsula. Other variants that provolone incorporate Provola and also Provoleta. These are frequently aged or smoking differently than other, simple provolone styles. The timeless style is made through full-fat cows’ milk and generally aged no more than 8 months and also no shorter than 5. This is a good replacement because that Fontina ~ above sandwiches, melted provolone is a favourite for melted cold reduced sandwiches in numerous places.


Gouda cheese is made from full fat cow’s milk, has an extremely mild flavor and is one of the most well-known cheeses in the world. It is likely that one factor for the shattering success that Gouda ~ above the worldwide market is the mildness. Because it is inoffensive, many civilization start with an ext interesting cheeses by trying Gouda. The is known as a “gateway cheese”. Gouda is additionally one of the oldest continuously developed cheeses in the world. The very first written point out of Gouda dates to the 1100s- an ext than 1000 year ago!

This cheese is still made in the same place it was more than a millennia ago. The surname of Gouda comes from the aptly named Dutch city that Gouda. Strange enough, the cheese is not produced in this area. Gouda is actually produced all over the Netherlands- the city of Gouda is where this cheese to be marketed and sold. This provided rise to the cheese being named after that details city.

There is part disagreement as to the exact nature of gouda, some believe it is a wider style rather of gift one kind of cheese. Regardless, there are a couple of different ways to recognize gouda. The odor will always be an extremely mild- not as well sweet, not as well salty. This provides it similar to Fontina. When a gouda is young it will certainly take ~ above the soft nuttiness that is additionally a properties of Fontina cheeses. When gouda periods it bring away on a fruity, sweet flavor that part say resembles butterscotch. This sweetness typically comes about 2 year of age.


Emmental is another Swiss cheese. This cheese is likewise known as Emmentaler or Emmenthal, and it is a medium-hardness cheese that is yellow in color. The mouthfeel is similar to that of cheddar, with small grit. The flavor, prefer the other cheeses pointed out in this article, is very mild. There are two key varieties the Emmental cheese. The first is “Emmentaler Switzerland”. This cheese have the right to only come from the Emmental, Canton Bern an ar of Switzerland. The more general Emmental cheese is produced around the world.

Emmental is additionally a an extremely old cheese, with recipes dating back hundreds of years. If this cheese has tendency to be much more popular in northern Europe that is make a comeback in France and Italy. Emmental is frequently used as among the cheeses in fondue, and also has a really low melt point. This renders Emmental eminently workable, and thus, chefs around the world select it together a stand-in because that a mild, inoffensive flavor. A an essential thing to remember around Emmental is the reality that it will certainly not stretch and fontina. This lends Emmental come be provided as a replacement for fontina in fondues, stews, soups, etc. This makes it so that the distinction in structure is not noticed by the eater.


While up until now all of the cheeses noted have come native cow’s milk, Roquefort comes from sheep’s milk. This changes the taste slightly yet Roquefort is tho mild enough to be considered desirable for replacing Fontina. This cheese comes from the south of France and is taken into consideration by plenty of to be one of the best examples the cheese in the world. Under european law, any type of real Roquefort should be dry aged in the Combalou caves in the Roquefort-Sur-Soulzon ar of France.

Roquefort is white, contempt wet, and also crumbles much much more readily 보다 fontina. There are likewise blue veins that mold present in Roquefort, which help to give it a unique flavor. This flavor originates from butyric acid– friend can find this mountain in Mozzarella as well. Because this is a dried aged, sheep’s milk cheese that does not come v a rind. This well-loved cheese is not often used as a stand-in because that Fontina, but in the best situation, it might be appropriate.

Of course, if you have the right to avoid utilizing blue cheese in lieu the fontina try to do so. Exploring with a Roquefort in location of a fontina might be a nice little experiment that can lead to good results! all of the best dishes and recipes come from a ar of creativity and discovery. Without world willing to replace a fontina through a Roquefort on an open-faced sandwich we would certainly have much less cooking diversity.


While Mozzarella might not come to mind immediately when reasoning of replacements for fontina, over there are countless similarities in between the two kinds the cheese. Mozzarella is make in Italy, in a comparable manner to that of fontina. Fontina is make from cow’s milk and mozzarella is make from the cousin that the cow, Buffalo. The stretch drying process of mozzarella is also very comparable to fontina. This leader to the texture and also consistency that fontina and mozzarella being an extremely similar. The coloration is also nearly identical- to the allude where fontina have the right to be mistaken for mozzarella.

The difference between mozzarella and also fontina would be the aftertaste. The early stage taste is nutty and savory, v very tiny sweetness. The finish, however, is lot richer than most fontina. The worry with the aftertaste is often forgotten as soon as mozzarella is used as a instead of in acidic dishes choose those that incorporate a lot of tomato sauce. When mozzarella might not be the an initial choice because that replacing fontina, that can absolutely do in a pinch.

There are also mozzarella variants that room made indigenous cow’s milk and sheep’s milk. These have a much much more crumbly texture and do no stretch and also traditional buffalo milk mozzarella. The spices in sheep and also cow mozzarella are also vastly different from the original. The cows milk cheese often tends to have a less creamy finish, when the sheep’s milk cheese has actually a lot stronger and earthier complete when compared to buffalo milk mozzarella.

White Cheddar

While the more popular orange hued American cheddar is too different from fontina to be an effective substitute, the initial British white cheddar makes a phenomenal stand-in. The spices on the former and ago end the the taste range for white cheddar match up brilliantly v fontina. The mouthfeel is contempt grittier 보다 fontina, for this reason one may want to usage cheddar in ingredients wherein the cheese is melt or completed emulsified.

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Cheddar originates from full fat cow’s milk and is only created in the village of Cheddar in the unified Kingdom. American cheddars must be significant accordingly and are vastly various in regards to their odor profile, mouthfeel, and taste. White cheddar is a an excellent option to change fontina in pasta dishes, open-faced sandwiches, and also eggs. Again, white cheddar is not the an initial choice you would make when replacing fontina however it has uses in the kitchen.

In order come make sure that you room using the right cheese for the task be sure to experiment. Cooking is part science, component intuition, and part luck. There is no cheese that deserve to be a was standing in for fontina 100 percent of the time, yet different cheeses will have the ability to substitute fontina in different dishes. Don’t be fear to shot different combine of this cheeses together a instead of for traditional Italian fontina- you might be happy surprised v the results!