If you’re looking for a substitute for the classic cheese, Fontina, then this is the article for you.
For a long time, cheese has been one of the most popular foods in the world. But with dairy-free diets becoming more and more popular, there are fewer options for people who have to eat dairy-free. This is where substitute cheeses come in.
This article will discuss the many fontina substitutes.
14 Best Fontina Substitute
1. Tofu
Tofu is a cheese substitute that can be found in the refrigerated section of most grocery stores. Tofu can be used in place of cream cheese, ricotta and even mozzarella. It is also a great substitute for eggs in baking recipes.
2. Nutritional Yeast
Nutritional yeast is a popular cheese substitute for vegans, vegetarians and people who are lactose intolerant. It has a nutty, cheesy flavor that works well in sauces, casseroles and baked goods such as breads and biscuits. Nutritional yeast is different than baker’s yeast because it contains no gluten or sugar, so it can be enjoyed by people with celiac disease or diabetes.
3. Taleggio
Taleggio is a semi-soft Italian cheese made from cow’s milk in the Lombardy region of northern Italy. The cheese is known for its sharp, pungent aroma and flavor that becomes more intense with age. It has a pale yellow interior with irregular holes.
Taleggio has been made since at least the Middle Ages in the Val Taleggio region of Lombardy, Italy. It was introduced to the United States by Gourmet Foods International in 1995.
4. Gouda Cheese
Gouda is a mild Dutch cheese named after the town of Gouda, Netherlands. It originated as a regional specialty in the Middle Ages but was not widely known until 1697 when an export market was discovered in Amsterdam. Gouda’s success is due to its texture and flavor; it has a smooth texture and sweet taste when young, with a buttery aftertaste that becomes sharper as it ages, which can take up to two years for goudas aged over 18 months or longer to develop fully before they are sold to consumers. Its name comes from the Dutch word for “cow” (koe) because cows were once used to supply the milk used to make it.
5. Gruyere
Gruyere is one of the most popular Swiss cheeses and has been around since the 15th century. It’s a hard cheese that’s made from cow’s milk and is known for its nutty, fruity flavor. Gruyere is used in many dishes, including fondues and soufflés. The best way to use it as a substitute for Parmesan cheese is to grate it on top of pasta dishes at the end of cooking or to sprinkle over steamed vegetables.
6. Mozzarella
Mozzarella is an Italian cheese made from cow’s milk. It has a soft texture and mild flavor that makes it ideal for melting over pizzas. You can also use mozzarella as a substitute for ricotta cheese in recipes like lasagna or cannoli filling.
Mozzarella is one of the most common cheeses used in cooking because it melts easily and stays moist when cooked. You can use a mozzarella-style cheese like cheddar or Monterey Jack as a substitution if you don’t have mozzarella on hand. Just keep in mind that these types of cheeses aren’t as creamy as their Italian cousin and won’t have quite the same meltability factor.
7. Montasio
This is a cheese from Switzerland that I discovered recently, and it was love at first bite. The cheese is made from cow’s milk, and it has a taste of Parmesan, but with a much more delicate flavor. The texture is similar to Gruyere, but the flavor is very different.
I use this cheese in place of Parmesan or Romano in recipes that call for those cheeses. It’s also great on pizza!
8. Vacherin
Vacherin Mont d’Or is an alpine cheese made in the French Alps by the Maison du Vacherin using raw cow’s milk from local farms. It’s made by hand using traditional methods, then aged for two months before release for sale. The name comes from the village of Vacheresse, where it originated around 1650.
Vacherin can be eaten young as a soft cheese or aged up to one year for a harder texture that resembles a hard cheese such as cheddar or parmesan. This makes it an excellent substitute for both types of cheeses in any dish calling for either one of them (like pasta dishes).
9. Havarti
The HAVARTI cheese is a semi-soft cow’s milk cheese. It is named after the town of Havarti in Denmark. The cheese is produced using unpasteurized milk and is often smoked, which gives it its distinctive flavor. It has a mild, buttery taste and a smooth texture. HAVARTI cheese is best served with crackers or bread.
10. Emmental
Emmental is an extremely popular Swiss cheese with nutty flavor and a firm texture. It was first made in the 13th century by monks in the Emmental area of Switzerland, from where it takes its name. Emmental comes in several varieties including Gruyere (named after the town of Gruyere) and Appenzeller (named after the canton). Emmental can be used for sandwiches, salads and pasta but also goes well with fruit such as pears or apples and even chocolate if you want to try something different!
11. Provolone
The provolone cheese is the typical cheese used in the making of a pizza. It is an Italian-style cheese, which has a mild flavor and a firm texture. This type of cheese is made from cow’s milk and maybe aged for up to three years. The provolone cheese is made from whole milk, which is curdled using rennet. The curds are then pressed into molds to form a block of cheese. The provolone cheese can either be smoked or unsmoked depending on how you want your pizza to taste like.
12. Parmesan
The parmesan cheese is also known as the Parmigiano Reggiano, which literally translates to “of Parma”. This type of cheese originated in Italy and was named after its place of origin – Parma. It has been produced since the 13th century and has become one of Italy’s most famous cheeses due to its unique flavor, texture and nutritional benefits. The parmesan cheese contains high levels of protein, calcium, phosphorus and vitamin A among other essential nutrients that make it an ideal addition to any meal plan.
13. Cheddar
Cheddar cheese is a hard, natural cheese with a sharp, distinctive flavor. It’s made from cow’s milk and has a pale yellow color. Cheddar is one of the most popular cheeses in the world; it’s been made in England for more than 700 years and is now produced in many countries including the United States, Canada, Australia, and New Zealand. Cheddar comes in two basic types: mild and old (aged). Mild cheddar is usually young (less than 12 months), while old cheddar may be up to three years old.
14. Edam
Edam is a Dutch cheese made from partially skimmed cow’s milk. It has a mild taste and is firm enough to slice into wedges or cubes without crumbling. The rind is often covered with red wax to protect it from air exposure which would cause it to lose moisture and become tough over time. This type of cheese originated in the village of Edam near Amsterdam about 500 years ago when local farmers started making their own versions of Gouda cheese by adding extra ingredients such as herbs or spices or changing the curdling process to create different flavors.
Conclusion
For the best fontina substitute, use a mild cheddar. It has many of the same properties as fontina, and it’s easy to find in most grocery stores.
If you’re looking for a substitute for fontina cheese that’s less likely to be found in your local supermarket, consider using a blend of mozzarella and parmesan cheese. This will give you a similar texture and flavor profile as fontina cheese.
