Substitute for Fontina cheese?

"CookieChick" <[email hidden]> wrote

Quoted message said:

What is a good substitute for the Fontina in a recipe? Its a cheesy pasta
dish, and I have been unable to find Fontina in this tiny town. I have
some extra aged cheddar, wondering if that would work? Any ideas,
suggestions? Thank you 🙂

I would go with swiss to replace fontina.

nancy

something white and nottoo strong. swiss would be good, although
emmenthaler or gruyere would possibly be too strong. perhaps provolone
or havarti. I wouldn't use a cheddar - the flavor is distinctive and
very different from fontina. Not something I'd put in pasta except for
mac & chz.

Gruyere?

On Mon, 06 Feb 2006 23:29:31 GMT, "CookieChick" <[email hidden]>

Quoted message said:

What is a good substitute for the Fontina in a recipe? Its a cheesy pasta
dish, and I have been unable to find Fontina in this tiny town. I have some
extra aged cheddar, wondering if that would work? Any ideas, suggestions?
Thank you 🙂

Perhaps a medium aged Gouda or Edam? Someone mentioned Swiss but swiss
tends to be stringy, great for sandwiches but not so much for
caseroles. Fontina melts very smoothly. I suppose in a pinch, Moterey
Jack might work.

CookieChick said:

What is a good substitute for the Fontina in a recipe? Its a cheesy pasta
dish, and I have been unable to find Fontina in this tiny town. I have some
extra aged cheddar, wondering if that would work? Any ideas, suggestions?
Thank you 🙂

Cookie

Depends entirely on your recipe, but off hand I'd go with Havarti or
maybe Muenster. The most likely option would probably be Monterey Jack
- that seems to be pretty widely available these day. Aged cheddar has
different "meltability" charactaristics than Fontina and in some
recipes will actually sort of curdle & get oily.

Nancy T

"J. Eric Durbin" <[email hidden]> wrote

Quoted message said:

On Mon, 06 Feb 2006 23:29:31 GMT, "CookieChick" <[email hidden]>

Quoted message said:

What is a good substitute for the Fontina in a recipe? Its a cheesy pasta
dish, and I have been unable to find Fontina in this tiny town. I have
some
extra aged cheddar, wondering if that would work? Any ideas, suggestions?
Thank you 🙂

Perhaps a medium aged Gouda or Edam? Someone mentioned Swiss but swiss
tends to be stringy, great for sandwiches but not so much for
caseroles. Fontina melts very smoothly. I suppose in a pinch, Moterey
Jack might work.

Well, if they can't find fontina, I think they're probably not going to have
medium aged gouda kicking around.

nancy

"Nancy Young" <[email hidden]> wrote in message
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Quoted message said:

"J. Eric Durbin" <[email hidden]> wrote

Quoted message said:

On Mon, 06 Feb 2006 23:29:31 GMT, "CookieChick" <[email hidden]>

Quoted message said:

What is a good substitute for the Fontina in a recipe? Its a cheesy
pasta
dish, and I have been unable to find Fontina in this tiny town. I have
some
extra aged cheddar, wondering if that would work? Any ideas,
suggestions?
Thank you 🙂

Perhaps a medium aged Gouda or Edam? Someone mentioned Swiss but swiss
tends to be stringy, great for sandwiches but not so much for
caseroles. Fontina melts very smoothly. I suppose in a pinch, Moterey
Jack might work.

Well, if they can't find fontina, I think they're probably not going to
have
medium aged gouda kicking around.

nancy

I think I will try the Gouda. Yes, we have Gouda here, lol. For some
strange reason, I can find most any cheese, except for Fontina. Maybe no
one buys it, so no one is stocking it?

Cookie

"ntantiques" <[email hidden]> wrote in message
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Quoted message said:

CookieChick said:

What is a good substitute for the Fontina in a recipe? Its a cheesy
pasta
dish, and I have been unable to find Fontina in this tiny town. I have
some
extra aged cheddar, wondering if that would work? Any ideas,
suggestions?
Thank you 🙂

Cookie

Depends entirely on your recipe, but off hand I'd go with Havarti or
maybe Muenster. The most likely option would probably be Monterey Jack
- that seems to be pretty widely available these day. Aged cheddar has
different "meltability" charactaristics than Fontina and in some
recipes will actually sort of curdle & get oily.

Nancy T

Thanks Nancy. I thought extra aged cheddar might be too oily. I will try
Gouda, as someone suggested, and see how it turns out. Muenster sounds good
too, maybe I will buy 500 g of each, and try both.

Cookie

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"CookieChick" <[email hidden]> wrote

Quoted message said:

What is a good substitute for the Fontina in a recipe? Its a cheesy
pasta dish, and I have been unable to find Fontina in this tiny town. I
have some extra aged cheddar, wondering if that would work? Any ideas,
suggestions? Thank you 🙂

I would go with swiss to replace fontina.

nancy

Thanks Nancy. I cannot stand Swiss though. Its just got something about it
that makes me gag.

Cookie

"J. Eric Durbin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 06 Feb 2006 23:29:31 GMT, "CookieChick" <[email hidden]>

Quoted message said:

What is a good substitute for the Fontina in a recipe? Its a cheesy pasta
dish, and I have been unable to find Fontina in this tiny town. I have
some
extra aged cheddar, wondering if that would work? Any ideas, suggestions?
Thank you 🙂

Perhaps a medium aged Gouda or Edam? Someone mentioned Swiss but swiss
tends to be stringy, great for sandwiches but not so much for
caseroles. Fontina melts very smoothly. I suppose in a pinch, Moterey
Jack might work.

Thanks. I will try the Gouda. Hopefully my pasta will be very gouda. :P

Cookie

CookieChick said:

I think I will try the Gouda. Yes, we have Gouda here, lol. For some
strange reason, I can find most any cheese, except for Fontina. Maybe no
one buys it, so no one is stocking it?

If you can find most any cheese, look for Raclette. Nothing beats the
melting qualities of Raclette. Gouda is actually a broad category of
many textures and flavors. You might be thinking of a double cream
gouda. Parrano and Prima Donna are also goudas along with half a dozen
others.

--Lia

CookieChick said:

What is a good substitute for the Fontina in a recipe? Its a cheesy pasta
dish, and I have been unable to find Fontina in this tiny town. I have some
extra aged cheddar, wondering if that would work? Any ideas, suggestions?

http://www.cheese.com/Description.asp?Name=Fontina%20Val%20d%27Aosta

http://www.foodsubs.com/Chesfirm.html

I would substitute edam. I think gouda is too good to use melted in a
pasta dish.

CookieChick said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"CookieChick" <[email hidden]> wrote

Quoted message said:

What is a good substitute for the Fontina in a recipe? Its a cheesy
pasta dish, and I have been unable to find Fontina in this tiny town. I
have some extra aged cheddar, wondering if that would work? Any ideas,
suggestions? Thank you 🙂

I would go with swiss to replace fontina.

nancy

Thanks Nancy. I cannot stand Swiss though. Its just got something about it
that makes me gag.

Don't even think about cheddar. Good substitutes for fontina are
mild, buttery and firm cheeses like Edam, Gouda or Bel Paese. Perhaps
you could tell us what you *can* find (and would eat)... then we could
be of better help.
--

Practice safe eating. Always use condiments.

In article <vZQFf.180398$6K2.115025@edtnps90>,

CookieChick said:

What is a good substitute for the Fontina in a recipe? Its a cheesy pasta
dish, and I have been unable to find Fontina in this tiny town. I have some
extra aged cheddar, wondering if that would work? Any ideas, suggestions?
Thank you 🙂

Bel Paese. Try to get Italian; it's far superior to the domestic stuff.

Isaac

In article <zwRFf.180410$6K2.117913@edtnps90>,

CookieChick said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"CookieChick" <[email hidden]> wrote

Quoted message said:

What is a good substitute for the Fontina in a recipe? Its a cheesy
pasta dish, and I have been unable to find Fontina in this tiny town. I
have some extra aged cheddar, wondering if that would work? Any ideas,
suggestions? Thank you 🙂

I would go with swiss to replace fontina.

nancy

Thanks Nancy. I cannot stand Swiss though. Its just got something about it
that makes me gag.

Have you tried the stuff actually made in Switzerland? It's a whole
different thing from domestic "Swiss".

But I still don't think it's a good sub for Fontina.

Isaac

On Tue, 07 Feb 2006 21:14:04 -0800, Isaac Wingfield <[email hidden]>

Quoted message said:

Have you tried the stuff actually made in Switzerland? It's a whole
different thing from domestic "Swiss".

Well, there is no "Swiss" made in Switzerland. there is Gruyère,
Vacherin Fribourgeois, Tilsiter, Appenzeller, and many many others...

Nathalie in Switzerland

In article <[email hidden]>,

Nathalie Chiva said:

On Tue, 07 Feb 2006 21:14:04 -0800, Isaac Wingfield <[email hidden]>

Quoted message said:

Have you tried the stuff actually made in Switzerland? It's a whole
different thing from domestic "Swiss".

Well, there is no "Swiss" made in Switzerland. there is Gruyère,
Vacherin Fribourgeois, Tilsiter, Appenzeller, and many many others...

I know; it's the vile domestic stuff (US domestic) that calls itself
"Swiss". Sometimes you can see "Switzerland Cheese" on a label; that's a
good thing.

Isaac

CookieChick said:

What is a good substitute for the Fontina in a recipe? Its a cheesy pasta
dish, and I have been unable to find Fontina in this tiny town. I have some
extra aged cheddar, wondering if that would work? Any ideas, suggestions?
Thank you 🙂

Fresh Mozzarella