Fontina cheese equivalents

No need to go to a specialty deli or scour the Italian Alps.

Full Version: Substitutes for Fontina. You're currently viewing a stripped down version of our content. View the full version with proper formatting. I was on another forum trying to find out a substitute for Fontina cheese. This was one of the answers that was given: Quote: There is no substitute for fontina cheese.

Fontina cheese equivalents

Fontina cheese is known for its creamy, buttery flavor that's pretty mild, and it's often used in all kinds of dishes, both hot and cold. The semi-soft cheese is delicious on a sandwich but also makes incredible fondue thanks to its consistency when melted. While fontina cheese is versatile, it can also be easily substituted with plenty of other cheeses you might have on hand that are similar in taste and texture. That's because Fontina is made like most cheeses. The process begins with milk that is heated so the whey can separate from the curds to be pressed into a mold. The cheese is then brined for two months and aged for another three months. It can also be sourced from several countries. So, other cheeses from these countries are typically good substitutes. With the 10 options below, you can easily find alternatives that match whatever quality of Fontina you're looking to emulate, from its mild flavor to its melting abilities. Gruyere is a semi-soft cheese made in its namesake village in Switzerland, and it's one of the best substitutes for Fontina via Taste Essence.

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At the feet of the Alps, in the Italian Aosta valley, lie the lush meadows upon which red-pied Valdostana cows provide the milk needed to produce Fontina. Incredibly rich and creamy, the flavors of this cheese are sweet and pungent, unveiling tones of butter and roasted nuts as it lingers on your palate. Traditionally made from unpasteurized milk, the texture is semi-hard, smooth and adorned with small holes in the body. Surrounding the grasslands of the Aosta valley, caves and crevices in the mountains provide the perfect low temperatures for aging, giving Fontina its dense and open interior. The cheese absorbs the naturally filtered moisture from the caverns, providing the distinct aromas and nuances unique to Fontina. Not just limited to Italy, Danish and Swedish versions of Fontina are characterized by their waxed rinds and sweet savory flavor. To produce a perfect wheel of Fontina, artisans rely on their expertise and skill to work in symbioses with the mountains of Valle d'Aosta.

Fontina is a unique and delicious cheese that is prized for its nutty, buttery taste and excellent melting ability. Luckily, you can achieve similar results with fontina cheese substitute such as Emmental, gruyere, parmesan, mozzarella, and Havarti cheese. On its own, it can range from hard to moderately soft, depending on how long it is aged. But when heated, fontina becomes deliciously gooey, hence its application in softer, more liquid recipes. Each of these substitutes has unique qualities that help you get close to the experience of fontina. These top five fontina substitute have made the list largely because of similarities in taste, texture, and cooking application. Some may work better than others for a particular recipe, so be aware before you pick one! It is semi-hard in consistency and is often recognized by the characteristic holes throughout. Emmental is an excellent substitute for fontina for many reasons.

Fontina cheese equivalents

With origins that can be traced back to 12th century Italy, Fontina is a special type of cheese. For this reason, derivatives of Fontina or other versions now also exist in the following forms:. These are variations of cheeses from the original authentic Fontina cheese. In this post, I will show you other types of cheeses that you can also use as a substitute for Fontina cheese. This way, you can make recipes that use this type of cheese from wherever you are in the world.

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Mozzarella is a very soft cheese, especially compared to Fontina. Gruyere is a cow's milk cheese that's relatively easy to find in most markets and grocery stores. This type of cheese is made from raw milk. The cheese comes from the Netherlands and can be used in many different ways, even though it will not totally emulate the same flavor as Fontina cheese. That's because this version has a creamy, more buttery flavor than the Swiss version and is very fatty like Fontina. Taleggio is another semi-soft Italian cheese made of cow's milk, which is a great alternative to Fontina. Mamma mia! And it serves as a convenient substitute for a very young Fontina. While fontina cheese can be made in various other regions, the original fontina is recognized as the one in the Valley of Aosta. Fontina leaves a nutty, deep, earthy flavor, while mozzarella tends to give a tart, acidic finish. But it has a signature flavor, combining a nutty, powerfully earthy aroma, and an intense tartness that influences other ingredients around it. No votes so far! Or, run a larger piece of cheese through the shredder setting on your food processor. Despite its intense, nutty aroma and signature tartness, its initial taste is surprisingly mild.

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. 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.

You can use it in cooked dishes, since it melts wonderfully, and it goes perfectly with French onion soup , bacon, roasted meats, and potatoes. Known for its intense aroma, Taleggio offers a bold flavor reminiscent of aged Fontina. Because it embodies traits of both types of Fontina, Taleggio cheese can be used in tons of different dishes as a versatile substitute. Gruyere or Gouda or a smooth fresh provolone would be fine in a melted application. Taleggio is another semi-soft Italian cheese made of cow's milk, which is a great alternative to Fontina. With a crumbly texture, this cheese transforms into a melty delight when heated. In most cases, no artificial preservatives of any kind go into producing Fontina, and it is gluten free. We are sorry that this post was not useful for you! It shares similar mild, creamy flavors, so it can be easily swapped in for young Fontina in many recipes. Parm is a fantastic topping for pasta dishes, salads, and baked goods. The two have similar fat content, taste, and smell. Made from raw, unpasteurized milk, this cheese is rich, dense in terms of flavor, and has a nutty, buttery, earthy aroma, just like fontina.