Patrick Oconnell
Fontina is a semi-hard cheese with a rich, creamy, buttery, and nutty flavour. It's often used in recipes where a smooth, melty cheese is required, such as fondue, cheese dip, casseroles, and grilled cheese sandwiches. If you're looking for a substitute, there are several options that will work well depending on the recipe and the desired flavour profile.
| Characteristics | Values |
|---|---|
| Texture | Semi-hard, soft, smooth, creamy, buttery, rich, unctuous |
| Aroma | Intense, nutty, buttery, earthy |
| Taste | Intense, nutty, deep, earthy, pungent |
| Melts well | Yes |
| Substitutes | Challerhocker, Taleggio, Gruyere, raclette, Gouda, Provolone, Mozzarella, Emmental |
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What You'll Learn
Mozzarella
In addition to its culinary uses, mozzarella can also be enjoyed on its own as a snack. Fresh mozzarella, known as "fior di latte", is often served as part of an antipasto platter, along with other Italian cheeses, cured meats, olives and bread. Mozzarella can also be breaded and fried to make mozzarella sticks, a popular appetiser.
While mozzarella is a good substitute for Fontina in many dishes, it is important to note that it may not be the best choice for recipes that specifically call for Fontina. Fontina has a unique flavour and texture that is difficult to replicate exactly. However, if you are looking for a substitute that is widely available and versatile, mozzarella is a great option.
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Gouda
One of the benefits of younger Fontina is that it melts well, making it ideal for recipes that call for a smooth, melty cheese, such as fondue, cheese dip, or cheese sauces. Gouda, likewise, melts well and can be used in similar recipes.
In terms of taste, Gouda has a distinct odour and a rich, creamy texture. It is a good substitute for Fontina in terms of both flavour and texture. Fontina has a nutty, deep, earthy flavour, while Gouda has a more pungent and earthy flavour. Despite their differences, both cheeses have a strong, distinct flavour that can enhance a variety of dishes.
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Gruyere
Fontina is a semi-hard cheese with a creamy, buttery, rich and pungent flavour. It has a nutty, deep, earthy aroma and a 45% fat content. It melts well, making it a good choice for fondue, cheese dip, cheese sauces, mac and cheese, pizza, grilled cheese sandwiches, frittatas and baked stratas.
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Raclette
Other good substitutes for fontina include gouda, one of the most popular Dutch cheeses, which has a distinct odour, colour, texture and consistency, as well as richness and creaminess. Gruyere is also a good substitute, as it has a similar taste, texture and aroma to fontina. It is rich, dense, nutty, buttery and earthy, and melts well. Mozzarella can also be used as a substitute for fontina, although it has a more tart, acidic finish. Emmental is another good alternative, as it is nutty and pungent, with a semi-hard texture and a fruity, acidic taste.
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Edam
Fontina is a semi-hard cheese with a creamy, buttery, rich and unctuous texture. It has a nutty, deep, earthy flavour and a 45% fat content. It is often used in recipes where a smooth, melty cheese is required, such as fondue, cheese dip, cheese sauces, casseroles, grilled cheese sandwiches and frittatas.
In terms of taste, Edam is milder than fontina, so you may want to use a little more of it to get a similar flavour profile. It also has a slightly different flavour profile, with a hint of saltiness that is not present in fontina. However, the overall nutty, buttery flavour of Edam means that it will still complement recipes that call for fontina, such as those featuring roasted meats, truffles or sausages.
Overall, Edam is a good substitute for fontina in terms of texture and meltability, and while the flavour is slightly different, it will still work well in most recipes that call for fontina.
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Frequently asked questions
Fontina is a semi-hard cheese with a creamy, buttery, rich, pungent flavour. Good substitutes include:
- Gouda
- Gruyere
- Raclette
- Challerhocker
- Taleggio
- Provolone
- Mozzarella
- Emmental
Mozzarella is stringy and milky, with a tart, acidic finish, while fontina has a nutty, deep, earthy flavour. Emmental is also nutty and pungent, but semi-hard, acidic and fruity, with a tartness similar to fontina. Gouda is similar to fontina in terms of its distinct odour, colour, texture, consistency, richness and creaminess. Gruyere is also similar in terms of taste, and it too turns gooey when melted.
Fontina is often used in dishes where you want a smooth, melty cheese, such as fondue, cheese dip, cheese sauces, casseroles, pizza, grilled cheese sandwiches, frittatas and baked stratas. Mozzarella can be added to pasta, meats, sandwiches, pizzas, soups and salads in place of fontina. Gouda can be used in pasta, salads, fondue, vegetable dishes and even desserts. Gruyere is a good complement to pasta, sandwiches, soups and cheese platters.
Fontina cheese may not be available in regular supermarkets.
