Kamil Perry
Fontina is a cow's milk Italian cheese that is traditionally made from unpasteurized milk from cows in the Aosta Valley, an Alpine region in northwest Italy. It has a creamy light yellow color with numerous small holes, known as eyes. Its flavor is mild and nutty, although its intensity will depend on how long it's been aged. Younger Fontina is used as a table cheese while older Fontina is used for grating.
If you're looking for a substitute for Fontina, you can try Taleggio, which has a similar fat content, taste, and smell. Appenzeller, Reblochon, Challerhocker, Taleggio, Gouda, Provolone, Montasio, Vacherin, Emmental, Gruyere, or Raclette are also good substitutes.
| Characteristics | Values |
|---|---|
| Origin | Italy |
| Type | Cow's milk |
| Family | Mountain cheese |
| Fat content | 45% |
| Color | Creamy light yellow |
| Texture | Creamy, buttery, spicy, gooey |
| Flavor | Mild, nutty, milky-sweet |
| Aging | Younger is table cheese, older is grating |
| Use | Fondue, macaroni, pizza, grilled cheese sandwiches, frittatas, baked stratas, Fonduta alla valdostana |
| Substitutes | Challerhocker, Taleggio, Gruyere, Raclette, Gouda, Provolone, Montasio, Vacherin, Reblochon |
What You'll Learn
Appenzeller - spicy aroma and intense milky-sweet flavor
Appenzeller is a hard cheese that has a spicy aroma and an intense milky-sweet flavor. It is similar to Emmental, another Swiss cheese. You can swap it for fontina in fondue, or in pasta such as macaroni.
Appenzeller is a hard cheese that has a spicy aroma and an intense milky-sweet flavor. It is similar to Emmental, another Swiss cheese. You can swap it for fontina in fondue, or in pasta such as macaroni.
Appenzeller is a hard cheese that has a spicy aroma and an intense milky-sweet flavor. It is similar to Emmental, another Swiss cheese. You can swap it for fontina in fondue, or in pasta such as macaroni.
Appenzeller is a hard cheese that has a spicy aroma and an intense milky-sweet flavor. It is similar to Emmental, another Swiss cheese. You can swap it for fontina in fondue, or in pasta such as macaroni.
Appenzeller is a hard cheese that has a spicy aroma and an intense milky-sweet flavor. It is similar to Emmental, another Swiss cheese. You can swap it for fontina in fondue, or in pasta such as macaroni.
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Reblochon - nutty, earthy vibe and creamy, buttery texture
Reblochon is a semi-soft French cheese that has a nutty, earthy vibe and a creamy, buttery texture. It is a perfect substitute for Fontina cheese, which has a mild and nutty flavour. You can use Reblochon in cooked dishes as it melts beautifully and goes perfectly with French onion soup, bacon, roasted meats, and potatoes.
Reblochon is a semi-soft cheese that has a nutty, earthy vibe and a creamy, buttery texture. It is a perfect substitute for Fontina cheese, which has a mild and nutty flavour. You can use Reblochon in cooked dishes as it melts beautifully and goes perfectly with French onion soup, bacon, roasted meats, and potatoes.
Reblochon is a semi-soft cheese that has a nutty, earthy vibe and a creamy, buttery texture. It is a perfect substitute for Fontina cheese, which has a mild and nutty flavour. You can use Reblochon in cooked dishes as it melts beautifully and goes perfectly with French onion soup, bacon, roasted meats, and potatoes.
Reblochon is a semi-soft cheese that has a nutty, earthy vibe and a creamy, buttery texture. It is a perfect substitute for Fontina cheese, which has a mild and nutty flavour. You can use Reblochon in cooked dishes as it melts beautifully and goes perfectly with French onion soup, bacon, roasted meats, and potatoes.
Reblochon is a semi-soft cheese that has a nutty, earthy vibe and a creamy, buttery texture. It is a perfect substitute for Fontina cheese, which has a mild and nutty flavour. You can use Reblochon in cooked dishes as it melts beautifully and goes perfectly with French onion soup, bacon, roasted meats, and potatoes.
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Challerhocker - washed-rind Alpine cheese
Challerhocker is a washed-rind Alpine cheese that can be used as a substitute for Fontina. It is a Swiss cheese that has a spicy aroma and an intense milky-sweet flavor. Challerhocker is a hard cheese that can be used in fondue or in pasta such as macaroni.
Challerhocker is a washed-rind Alpine cheese that can be used as a substitute for Fontina. It is a Swiss cheese that has a spicy aroma and an intense milky-sweet flavor. Challerhocker is a hard cheese that can be used in fondue or in pasta such as macaroni.
Challerhocker is a washed-rind Alpine cheese that can be used as a substitute for Fontina. It is a Swiss cheese that has a spicy aroma and an intense milky-sweet flavor. Challerhocker is a hard cheese that can be used in fondue or in pasta such as macaroni.
Challerhocker is a washed-rind Alpine cheese that can be used as a substitute for Fontina. It is a Swiss cheese that has a spicy aroma and an intense milky-sweet flavor. Challerhocker is a hard cheese that can be used in fondue or in pasta such as macaroni.
Challerhocker is a washed-rind Alpine cheese that can be used as a substitute for Fontina. It is a Swiss cheese that has a spicy aroma and an intense milky-sweet flavor. Challerhocker is a hard cheese that can be used in fondue or in pasta such as macaroni.
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Taleggio - tangy aroma and pungent, bold, distinctive smell
Taleggio is an Italian cheese that can be used as a substitute for Fontina. It has a similar fat content, taste, and smell to Fontina. Taleggio has a tangy aroma and a pungent, bold, distinctive smell. It is sometimes mistaken for aged Fontina, that's how similar they are!
Taleggio can be used in meats (works great alongside bacon, hams, chicken), pizza, sandwiches, soups, and anything with bread!
It is a washed-rind Alpine cheese, like Challerhocker or Gruyere, or an unwashed Alpine cheese, like Raclette.
It is best added to cold dishes: salads, cheese boards, dessert plates, and sandwiches. It’s ideal with sweet fruit, to enhance its saltiness and richness. You can also add it to hot dishes, such as pasta, or crêpes, if you have a sweet tooth.
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Montasio - high fat content and replicated taste and texture
Montasio is a mountain cheese that is made in Italy and comes from the same family as fontina cheese. It has a very high fat content of 32%, so if you want your fontina cheese alternative to be low on calories, this is not one of the best fontina cheese substitutes for you. Although, if you would like to replicate the taste and texture, montasio cheese is perfect.
Montasio is also a high-fat content cheese that is replicated in taste and texture to fontina. It has a spicy aroma and an intense milky-sweet flavor. You can substitute any washed-rind Alpine cheese for Fontina, like Challerhocker or Taleggio, or an unwashed Alpine cheese, like Gruyere or raclette.
Montasio is a high-fat content cheese that is replicated in taste and texture to fontina. It has a spicy aroma and an intense milky-sweet flavor. You can substitute any washed-rind Alpine cheese for Fontina, like Challerhocker or Taleggio, or an unwashed Alpine cheese, like Gruyere or raclette.
Montasio is a high-fat content cheese that is replicated in taste and texture to fontina. It has a spicy aroma and an intense milky-sweet flavor. You can substitute any washed-rind Alpine cheese for Fontina, like Challerhocker or Taleggio, or an unwashed Alpine cheese, like Gruyere or raclette.
Montasio is a high-fat content cheese that is replicated in taste and texture to fontina. It has a spicy aroma and an intense milky-sweet flavor. You can substitute any washed-rind Alpine cheese for Fontina, like Challerhocker or Taleggio, or an unwashed Alpine cheese, like Gruyere or raclette.
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Frequently asked questions
Fontina cheese is a cow's milk cheese that originated in Italy and is traditionally made from unpasteurized milk from cows in the Aosta Valley, an Alpine region in northwest Italy. It is also made in Denmark, Sweden, the United States, Canada and Argentina. Fontina cheese is made from whole cow's milk and has a fat content of around 45 percent. It has a creamy light yellow color with numerous small holes, known as "eyes". Its flavor is mild and nutty, although its intensity will depend on how long it's been aged.
Some Fontina substitutes include Appenzeller, Reblochon, Challerhocker, Taleggio, Gouda, Provolone, Montasio, Vacherin, and Gruyere.
Fontina cheese is best added to cold dishes: salads, cheese boards, dessert plates, and sandwiches. It is also ideal with sweet fruit, to enhance its saltiness and richness. You can also add it to hot dishes, such as pasta or crêpes, if you have a sweet tooth.
Some recipes that use Fontina cheese include fondue, cheese dip, cheese sauces, casseroles (notably mac and cheese), pizza, grilled cheese sandwiches, frittatas, and baked stratas.
Some non-dairy substitutes for Fontina cheese include Appenzeller and Reblochon.
