Fontina cheese equivalents

No need to go to a specialty deli or scour the Italian Alps. It comes from the Aosta Valley in the Italian Alps. People love it for its earthy and robust flavor.

Do you want to replace it with a vegan version? Would you like to use another type of cheese instead? Here are some great fontina substitutes to try! While fontina cheese can be made in various other regions, the original fontina is recognized as the one in the Valley of Aosta. This type of cheese is made from raw milk. With a semi-soft texture, fontina has been produced since the 12th century.

Fontina cheese equivalents

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. It melts into a cream, is fairly acid, and imparts a delicate flavour to what you are cooking. If I had to substitute fontina, I wouldn't do it with just another cheese - and parmesan is far too dry - I would mix some gruyere grated with some parmesan, some milk and a drop of vinegar, all to a thick paste, and then use it as if it were fontina Our store does not carry fontina and I don't want to make the drive to get it if I don't have to. Is this stuff expensive?? This is what Cook's Thesaurus had to say Quote: fontina Pronunciation: fon-TEE-nuh Notes: This well-regarded cheese is mild but interesting, and it's a good melter.

So if you plan to add it to Italian dishes like on top of pasta or in a pizza cheese blend, fontina cheese equivalents, simply buy it sliced and finely cut it. We are sorry that this post was not useful for you! Cheese Knife Guide This cheese knife guide shows how to choose which knives are best for different types of cheese.

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.

Learn more. The best substitutes for fontina are other mild cheeses that melt well like Havarti, Gouda, Provolone, or Emmental. All these cheeses are creamy with fruity or nutty notes. Only the closest cheese made it onto this list. Fontina cheese originates from the Aosta Valley in Italy. Fontina is also renowned for its excellent melting properties. Here are the substitutes I tested and my verdicts:. Havarti, a Danish cheese, is renowned for its buttery aroma and slightly tangy taste. I found it was a bit sweeter than Fontina, but nothing drastic. Havarti melts just as well as Fontina too.

Fontina cheese equivalents

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. Younger Fontina is used as a table cheese while older Fontina is used for grating. In the U. Traditional Fontina has a thin, pale orange rind, while so-called Swedish-style Fontinas are packaged in a coating of red wax. Fontina made in the E. These authentic Fontinas are identified by a consortium label featuring an image of the Matterhorn, along with the word "Fontina.

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Emmental is another Swiss cheese that makes a great substitute for Fontina. How to store your cheese — and watch for signs that the cheese has gone bad - get the answers here! No need to go to a specialty deli or scour the Italian Alps. I also love it on cheese boards. Its substantial texture and flavor also allow this cheese to work well with many dishes because it can easily stand up to other tastes in the recipe. Mozzarella is a very soft cheese, especially compared to Fontina. Yet it remains neither gooey nor overly moist. You can use it in pasta, baked goods, or pies -any dish that involves melting since this cheese will bubble and form a delicious stringy crust. Finally, Mozzarella cheese is one more alternative — though it's likely the furthest in similarity to Fontina, it can still be used in similar ways. Gruyere is a cow's milk cheese that's relatively easy to find in most markets and grocery stores. If you are looking for vegan fontina cheese, give these two a go! It will also melt into a great cheese sauce if that's what you need it for, too. Although firmer in texture than Fontina, tofu can serve as a substitute in pasta dishes and baked goods. It is soft, melts easily, and has an intense, milky taste that will linger on, impressing you with its thick texture. This helps it develop a firm, granular texture, and a rich, nutty taste.

No need to go to a specialty deli or scour the Italian Alps. It comes from the Aosta Valley in the Italian Alps.

As it ages, provolone can develop a strong, tangy flavor. Vacherin Shutterstock. Unlike Parmesan, Grana Padano has a very mild flavor and is characterized by tiny holes inside the cheese. But it has a signature flavor, combining a nutty, powerfully earthy aroma, and an intense tartness that influences other ingredients around it. Montasio has a high fat content as well. Because Vacherin is so soft, it is usually scooped from the rind and served, and for that reason it will not be the most ideal substitute for all recipes that call for Fontina. This cheese knife guide shows how to choose which knives are best for different types of cheese. Can I substitute mozzarella for fontina cheese? Another mountain cheese, Vacherin, is one of the best fontina substitutes if you have some in your kitchen. The best idea is to only use Gruyere for many recipes that call for non-melted Fontina. Is fontina similar to gouda? The two have similar fat content, taste, and smell. However, the Italian cheese, often made from cow's milk, has a rather sweet yet very mild flavor that could be compared to a very young Fontina. As for texture, the semi-hard cheese is creamy, buttery, and rich.