Fontina cheese is an extraordinary Italian cheese and some commercial varieties are available in larger supermarkets. However, as you’ll know, the best versions of fontina cheese are found in Italy or in delicatessens. That’s where I usually go if I feel like enjoying a proper piece of cheese. Besides, the taste is impossible to compare. If you can’t find fontina cheese, then there are some excellent fontina cheese substitutes. This list of fontina cheese substitutes will give you clear guidance on how you can use the relevant fontina cheese alternatives.
In any case, there are different varieties to fontina cheese. Some varieties are hard, some are softer. Hence, the fontina cheese substitutes will vary as well. Enjoy!
14 fontina cheese substitutes
This article will provide you with all the information you need about 13 fontina cheese substitutes. In summary, it actually quite easy to find a substitute for fontina cheese because the ingredient is quite versatile. If you don’t know what fontina cheese is and you’ve never eaten it, no worries. This article on fontina cheese substitutes will give provide you with plenty of information about this delicious cheese.
Italian fontina cheese
As mentioned above, fontina cheese is a semi-soft Italian cheese. You might know it as fontina, fontal, fontella, or fontinella. Foremost, it is a cow’s milk cheese which makes it very versatile and in turn makes it easier to search for fontina cheese substitutes. Fontina cheese is available, as well as produced, all year around. However, Italians and cheese specialists know that the best time for fontina cheese is during the summer. Do you know why?
It’s all got to do with the cows and how they feed. Apparently, when cows are moved to higher altitudes – from 1,800 feet to approximately 2,300 feet – they feed on very rich grass. In essence, this grass impacts the aroma and flavour of the milk the cows produce. For this reason, Italians prefer to eat fontina cheese in the summer or in the autumn when the cheese is at its absolute best.
As you might have guessed, fontina cheese also has PDO status just like Parmesan. It also has a Consorzio stamp with the scripture Fontina, proving the quality the cheese. Originally, fontina cheese comes from Aosta Valley in the Italian Alps. Records indicate that this cheese has been around since 12th century.
fontina cheese taste profile
There are two forms of fontina cheese. A younger fontina cheese with a soft and creamy texture. This cheese is suitable for making fondue recipes. Then there is a more aged and mature fontina cheese, which has a nutty and rich flavour. Also, because of its high fat content (45%), it also melts very well. Therefore, you can easily put it in sandwiches like these.
All in all, fontina cheese has a fairly pungent and earthy flavour. In addition, fontina cheese is known as a popular pairing with roasted meat, such as roast venison, and truffle recipes.
If you are looking for more cheese substitutes, you might be interested in these:
- asiago cheese substitutes
- Monterey jack cheese substitutes
- ricotta cheese substitutes
- goat’s cheese substitutes
- manchego cheese substitutes
If you want to pair the cheese with some sausage such as andouille sausage, you should it’s an excellent idea. You can also try these andouille sausage substitutes. The same can be said with pairing the cheese with a heavy wine like Madeira wine. Or try the Madeira wine substitutes.
why look for fontina cheese substitutes?
The number one reason for searching for fontina cheese substitutes is that you might not be able to find it in regular supermarkets. Also, as you probably noticed, this cheese is high in fat, so you might want to seek a cheese with lower calories. Lastly, some people mind its pungent aroma!