Fontina cheese substitute masterclass: 5 alternatives that will revolutionize your cooking

Fontina, a delectable Italian cheese, is renowned for its creamy texture, nutty flavor, and versatility in culinary creations. However, at times, you may find yourself in a culinary quandary, lacking this prized ingredient. Fear not, for there is a plethora of alternatives that can replicate the essence of fontina, each with its own unique characteristics.

Gruyère: The Swiss Cousin

Gruyère, a Swiss cheese hailing from the Fribourg region, shares many similarities with fontina. Its nutty, slightly sweet flavor and firm, yet yielding texture make it an excellent substitute for fontina in both melted and unmelted applications.

Emmental: A Swiss Classic

Emmental, another Swiss cheese, is known for its large, distinctive holes. Its mild, slightly sweet flavor and firm texture make it a versatile alternative to fontina in dishes such as sandwiches, pasta, and fondue.

Provolone: A Tangy Italian

Provolone, an Italian cheese made from cow’s milk, offers a slightly tangy flavor and a firm, slightly springy texture. It is a great substitute for fontina in dishes that require a strong, flavorful cheese.

Raclette: A Swiss Melting Master

Raclette, a Swiss cheese traditionally melted over potatoes, has a creamy, slightly fruity flavor and a smooth, pliable texture. Its excellent melting properties make it a perfect substitute for fontina in dishes such as grilled cheese sandwiches and casseroles.

Gouda: A Dutch Delight

Gouda, a Dutch cheese made from cow’s milk, comes in a range of ages, from young and mild to aged and sharp. Its creamy, buttery flavor and firm, yet supple texture make it a versatile substitute for fontina in both melted and unmelted applications.

Mozzarella: A Melting Marvel

Mozzarella, an Italian cheese made from buffalo or cow’s milk, is known for its milky, slightly tangy flavor and its exceptional melting qualities. It is an excellent substitute for fontina in dishes that require a gooey, stretchy cheese, such as pizzas and lasagna.

Parmesan: A Flavorful Italian

Parmesan, an Italian cheese made from cow’s milk, is renowned for its sharp, nutty flavor and its hard, crumbly texture. While it may not have the same melting properties as fontina, its intense flavor makes it a great addition to dishes such as pasta, salads, and soups.

When to Use Fontina Replacements

The choice of fontina replacement depends on the specific dish you are making and the desired flavor profile. Here are some guidelines:

• Melted applications: Gruyère, Emmental, Raclette, and Mozzarella are all excellent choices for dishes that require a melted cheese.
• Unmelted applications: Provolone, Gouda, and Parmesan are good substitutes for fontina in dishes that do not require melting.
• Flavorful dishes: Provolone and Parmesan offer a more intense flavor profile, making them suitable for dishes that need a bolder cheese.
• Mild dishes: Gruyère, Emmental, and Gouda have a milder flavor, making them ideal for dishes that require a subtle cheese presence.

Tips for Substituting Fontina

• Use equal amounts of the substitute cheese to replace the fontina called for in the recipe.
• If the substitute cheese has a different flavor profile than fontina, adjust the seasonings in the dish accordingly.
• For melted applications, gradually add the substitute cheese to the dish, stirring constantly to prevent clumping.
• If the substitute cheese is harder than fontina, grate it before adding it to the dish.

Alternatives for Specific Dishes

• Pizza: Mozzarella, Provolone, or a blend of both is a good substitute for fontina on pizza.
• Pasta: Gruyère, Emmental, or Gouda can be used as a substitute for fontina in pasta dishes.
• Grilled cheese sandwiches: Gruyère, Emmental, or Raclette are excellent choices for grilled cheese sandwiches.
• Fondue: Gruyère, Emmental, or a blend of both is the traditional choice for fondue.
• Salads: Parmesan or Gouda can be used as a substitute for fontina in salads.

Final Note: Embracing the Possibilities

While fontina cheese is an exceptional ingredient, its versatility allows for a wide range of substitutes. By understanding the characteristics of each replacement cheese and its suitability for different dishes, you can confidently create culinary masterpieces that rival the original.

Quick Answers to Your FAQs

Q: Can I use cheddar cheese as a substitute for fontina?
A: Cheddar cheese has a different flavor profile and texture than fontina, so it is not an ideal substitute.

Q: Can I use cream cheese as a substitute for fontina?
A: Cream cheese has a very different texture and flavor than fontina, so it is not a suitable substitute.

Q: Can I use goat cheese as a substitute for fontina?
A: Goat cheese has a tangy flavor and a crumbly texture, making it a poor substitute for fontina in most applications.

Q: What is the best substitute for fontina in a grilled cheese sandwich?
A: Gruyère or Emmental are excellent choices for grilled cheese sandwiches.

Q: What is the best substitute for fontina in a fondue?
A: Gruyère or Emmental, or a blend of both, is the traditional choice for fondue.