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.

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. It melted just fine. I guess you could use the advice you posted, but I don't know that I'd go to all the trouble myself. Let us know.

Yes, cheddar is one of the best fontina cheese alternatives. To ensure that you enjoy all aspects of your cheese, you should consider the shape when cutting. While Fontina has a nutty and earthy aftertaste, Mozzarella fontina cheese equivalents a cleaner, subtle tart finish.

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.

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. It goes by several other names, including fontal , fontella , and fontinella. Fontina is available year-round, but experts will tell you summer and autumn are when Fontina shines. The more mature, aged variant is rich and nutty in flavor. Despite its intense, nutty aroma and signature tartness, its initial taste is surprisingly mild. As for texture, the semi-hard cheese is creamy, buttery, and rich.

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.

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Another mountain cheese, Vacherin, is one of the best fontina substitutes if you have some in your kitchen. Because it embodies traits of both types of Fontina, Taleggio cheese can be used in tons of different dishes as a versatile substitute. Cheddar is a firm cheese which you can be slice, grate, or melt, suiting many culinary applications. Don't know how much cheese to serve? If you are looking for vegan fontina cheese, give these two a go! It shares similar mild, creamy flavors, so it can be easily swapped in for young Fontina in many recipes. Is this stuff expensive?? It works just as well as the other options above for sandwiches and fondue, and Gouda cheese can also be cubed and tossed into pasta bakes for little pockets of dairy or grated over the top for a nice melted layer. Opt for the non-smoked variety to maintain a similar profile. The cheese absorbs the naturally filtered moisture from the caverns, providing the distinct aromas and nuances unique to Fontina. It is soft, melts easily, and has an intense, milky taste that will linger on, impressing you with its thick texture. Yes, cheddar is one of the best fontina cheese alternatives.

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.

With its characteristically formed holes, it goes great in cold platters. Because Grana Padano is a hard cheese, it grates very easily and can even be broken apart into slivers thanks to its natural texture. It will also melt into a great cheese sauce if that's what you need it for, too. This semi-hard cheese is likewise made with cow's milk and is, of course, festooned with holes throughout. People love it for its earthy and robust flavor. As it is somewhat on the soft side and not easily grated, provolone is ideal in melty dishes. Here are some great fontina substitutes to try! Parm is a fantastic topping for pasta dishes, salads, and baked goods. Fontina is a semi-hard cheese. You can slice it or shred it, but this cheese does have a slightly higher percentage of fat content than Fontina, so it does best when it's cut rather than grated. Edam shines as a Fontina substitute! Parmesan is dense, thick, sharp, nutty, hence can be a good fontina replacement when necessary.