Fontina cheese is in my height three kinds of cheese to work with. This well-known semisoft cheese works well as a compliment to a charcuterie plate, on pasta, or also alone with a pretty glass the red wine! if Fontina is a good cheese periodically it may be crucial to usage a cheese similar to fontina.
Whether this is due to a need such as if you are out of Fontina and can’t do it come the store, or it is as result of preference, the is no the end of the world. There are a couple of different type of cheese that have the right to be supplied as a substitute because that Fontina. In this us will enter the background and modern production that Fontina. We will likewise go end a few substitutes that can replace Fontina in a pinch.
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What is Fontina Cheese?

Some Fontina connoisseurs believe that the only true Fontina comes from the Valle d’Aosta, but there are very popular iterations being developed in other locations in Italy, France, and even the joined States. Many Fontina cheese will share a few of the very same characteristics. This is elevation of wherein the actual cheese is produced.
What go Fontina Taste Like?
Fontina is known for having actually a an extremely soft and gentle flavor, through a slight nuttiness. This provides Italian Fontina an extremely popular together a vehicle to boost the seasonings in other foods. Countless do enjoy this cheese on its own, however Fontina is taken into consideration to be finest when paired. Fontina is a popular an option when it involves sandwiches, omlettes, wraps, and also many other various pairings. The melt suggest of Fontina is relatively low, which makes it a an excellent choice for topping on a meal.
Fontina Cheese Subsitutes
If you perform not have any type of Fontina on hand, or favor a similar tasting replacement, friend must first consider the dish you are preparing. The many qualities of Fontina loan it come a wide variety of dishes, and while Fontina can properly be used on a pizza pie or one Iberico ham sandiwch, many other type of cheese are not as versatile. Research each different option in order to discover the best fit for your dish.
Gruyere (Aged 0-11 Months)

This cheese is identified by its slight saltiness, sweetness, and also mild smell. Gruyere changes dramatically over time, so countless enthusiasts will encompass the age the the cheese when pointing out the flavor. Before Gruyere is fulled aged it starts prefer as a creamy, nutty cheese, that is closest come Fontina.
As Gruyere ages, the flavor file changes and the texture of the cheese. The sweetness fades while the nuttiness is stated to intensify. The structure becomes an ext grainy and also less creamlike after about a year. When the flavor has tendency to develop more strongly end a year, a proper Gruyere can mature in as tiny as 5 months. A young Gruyere have the right to mimic the taste the a Fontina nearly perfectly- however be careful of using cheese older than a year- the flavor file can readjust dramatically through age.
Provolone

Today, provolone is largely manufactured in northern Italy, in a tool sized city called Cremona on the west on the peninsula. Other variants the provolone include Provola and also Provoleta. These are frequently aged or smoking differently than other, simple provolone styles. The timeless style is made with full-fat cows’ milk and also generally aged no an ext than 8 months and also no shorter than 5. This is a good replacement for Fontina on sandwiches, melted provolone is a favourite for melted cold cut sandwiches in many places.
Gouda
This cheese is tho made in the same location it was much more than a millennia ago. The surname of Gouda originates from the aptly called Dutch city the Gouda. Oddly enough, the cheese is not created in this area. Gouda is actually developed all end the Netherlands- the city that Gouda is where this cheese was marketed and sold. This offered rise come the cheese being named after that certain city.
There is some disagreement as to the specific nature of gouda, some think it is a wider style instead of being one type of cheese. Regardless, there space a few different ways to determine gouda. The flavor will always be an extremely mild- not also sweet, not as well salty. This makes it similar to Fontina. When a gouda is young it will take top top the gentle nuttiness that is likewise a properties of Fontina cheeses. When gouda periods it take away on a fruity, sweet smell that some say resembles butterscotch. This sweetness typically comes approximately 2 years of age.
Emmental
Emmental is also a very old cheese, with recipes dating back hundreds the years. While this cheese has tendency to be more popular in northern Europe it is do a comeback in France and also Italy. Emmental is frequently used as one of the cheeses in fondue, and has a really low melting point. This makes 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 come remember around Emmental is the fact that it will not stretch as well as fontina. This lends Emmental come be used as a replacement for fontina in fondues, stews, soups, etc. This makes it so the the distinction in texture is not noticed through the eater.
Roquefort

Roquefort is white, slightly wet, and crumbles much much more readily 보다 fontina. There are also blue veins that mold current in Roquefort, which helps to offer it a unique flavor. This flavor originates from butyric acid– friend can discover this acid in Mozzarella as well. Because this is a dried aged, sheep’s milk cheese it does not come through a rind. This well-loved cheese is not regularly used as a stand-in because that Fontina, but in the ideal situation, it might be appropriate.
Of course, if you deserve to avoid making use of blue cheese in lieu of fontina try to carry out so. Trying out with a Roquefort in place of a fontina might be a nice tiny experiment that can lead to great results! every one of the finest dishes and recipes come from a place of creativity and discovery. Without human being willing come replace a fontina v a Roquefort on one open-faced sandwich we would have far less cooking diversity.
Mozzarella

The difference between mozzarella and also fontina would be the aftertaste. The early stage taste is nutty and savory, through very small sweetness. The finish, however, is much richer than most fontina. The concern with the aftertaste is frequently forgotten when mozzarella is used as a substitute in acidic dishes prefer those that incorporate a many tomato sauce. When mozzarella might not be the first choice because that replacing fontina, that can absolutely do in a pinch.
There are likewise mozzarella variants that room made from cow’s milk and also sheep’s milk. These have a much an ext crumbly texture and also do no stretch as well as traditional buffalo milk mozzarella. The spices in sheep and cow mozzarella are likewise vastly different from the original. The cows milk cheese tends to have actually a much less creamy finish, when the sheep’s milk cheese has actually a much stronger and earthier finish when compared to buffalo milk mozzarella.
White Cheddar

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Cheddar comes from full fat cow’s milk and also is only created in the village of Cheddar in the unified Kingdom. American cheddars have to be marked accordingly and also are vastly different in regards to their smell profile, mouthfeel, and also taste. White cheddar is a good option to change fontina in pasta dishes, open-faced sandwiches, and eggs. Again, white cheddar is not the an initial choice you would make once replacing fontina but it has uses in the kitchen.
In order to make sure that you room using the right cheese for the task be sure to experiment. Food preparation is component science, component intuition, and part luck. There is no cheese that have the right to be a stand in for fontina 100 percent of the time, but different cheeses will be able to substitute fontina in various dishes. Don’t be afraid to try different combine of this cheeses as a replacement for traditional Italian fontina- you might be happy surprised through the results!