Cheese varies in texture, hardness and intensity of flavor.
Cheese is a much-loved ingredient that add flavor to foods from sandwiches to casseroles, but it comes in so many varieties that cooking with cheese can be overwhelming. It's not realistic for home cooks to stock every variety of cheese they might want to use in a recipe, so substitutions are sometimes necessary. While cheese connoisseurs might say there is no true substitute for Fontina, or for any particular type of cheese, you can still approximate most aspects of its flavor and texture.
Instructions
1. Substitute a cheese that has some of the flavor of Fontina. If you're trying to find a substitution that mimics Fontina's unique flavor, look for a cheese with a mild, buttery taste and a nutty finish. Gruyere and Emmental cheese have a similar nutty flavor to them. Most Goudas also have a mild, nutty taste, but aged Goudas may be too pungent to substitute for mild Fontina.
2. Use a cheese with a similar texture to that of Fontina. Fontina is classified as a semi-hard cheese and has a creamy texture. Other soft, creamy cheeses may substitute well for Fontina in recipes where the texture of the cheese is important. Raclette, Appenzeller, Beaufort, Edam and Emmental are all semi-hard cheeses.
3. Match the substituted cheese with the properties and typical uses of Fontina. Fontina cheese melts well, and can be used for fondues, manicotti, hot sandwiches, and macaroni and cheese. Other easily-meltable cheeses will make good substitutes for Fontina if you're using it in a recipe where the cheese must be melted. Good meltable cheeses that yield similar results include Raclette, Provolone, Muenster, Gruyere and Emmental.
Tags: cheese with, Fontina cheese, Fontina Fontina, Gruyere Emmental
