These Fontina cheese substitutes make fantastic back-ups to the elusive Italian cheese.
We’ve all been there—mid-recipe, you realize you’re out of Fontina cheese. Don’t worry; this mishap doesn’t mean the end of your dish!
No need to go to a specialty deli or scour the Italian Alps. Reach for a trusty alternative like Gruyère, Edam, or Cheddar instead.
These substitutes are more accessible and offer a flavor & texture profile that mirrors Fontina.
Say cheese to these Fontina cheese substitutes and keep your culinary adventures alive!
What Is Fontina Cheese?
Fontina cheese is a semi-soft cow milk cheese with a rich texture.
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.
This semi-soft cheese has graced our tables since the 12th century.
Fontina is available year-round, but experts will tell you summer and autumn are when Fontina shines.
Why? It’s all about the cows.
Herds ascend to higher altitudes (during those seasons) and graze on lush grasses.
This diet enhances the aroma and flavor of the milk they produce and, in turn, the cheese.
Fontina boasts a PDO (Protected Designation of Origin) status, akin to Parmesan.
There are two primary forms of Fontina.
A younger version, which is soft and creamy, is ideal for melting into fondue.
The more mature, aged variant is rich and nutty in flavor. Given its high-fat content (45%), it also melts beautifully.
Fontina cheese pairs well with roasted meats like venison and truffle recipes.
What Does Fontina Cheese Taste Like?
Fontina cheese boasts a beautiful balance of mildly pungent and earthy flavors.
Despite its intense, nutty aroma and signature tartness, its initial taste is surprisingly mild.
The smell and aftertaste, however, can be strong and is what might turn some people away.
As for texture, the semi-hard cheese is creamy, buttery, and rich. Yet it remains neither gooey nor overly moist.
As Fontina matures, its texture becomes firmer and its aroma more pronounced.
Best Fontina Cheese Substitutes
With Fontina’s rich and distinct flavor profile, finding the perfect substitute may seem daunting- but fret not!
There’s a world of options matching Fontina’s texture and taste. And they are perfect for making grilled cheese, fondue, or pizza.
Let’s dive right in.
1. Gruyere
Gruyère, a Swiss cow’s milk cheese, is a readily available substitute for Fontina.
This hard cheese has a similar flavor to Fontina. It’s also found in most supermarkets, making it a versatile superstar.
Known for its signature holes, Gruyère shines on cold platters and transforms into a gooey delight when melted.
Grate it over soups and pasta, or use it on recipes that require a melty cheese.
2. Gouda
Gouda is a stellar stand-in for Fontina, sharing a similar spicy, earthy charm.
This Dutch cheese is more salty, with a higher fat content, making it soft.
This creamy cheese effortlessly melts into fondue. It also grates well over pasta and adds depth to salads and desserts.
3. Emmental
Emmental, known to many as “Swiss cheese,” hails from Switzerland’s Emmental region.
This semi-hard cow’s milk cheese is iconic for its hole-pocked appearance. It boasts a distinct nutty, sometimes fruity, flavor.
Though its aroma might not suit all, Emmental is a fondue favorite and a charcuterie board champion.
4. Havarti
Havarti, a Danish cow’s milk cheese, is another prime substitute for Fontina.
Its little abundant pores make it visually distinct. Yet its mild and creamy flavors align with a young Fontina’s.
Havarti’s soft texture melts so well, making it a perfect choice for paninis or pasta bakes. I also love it on cheese boards.
Havarti is a versatile option, too, available pre-sliced or in wedges at most grocery stores.
5. Taleggio
Taleggio is a semi-soft cow’s milk cheese from Italy.
Known for its intense aroma, Taleggio offers a bold flavor reminiscent of aged Fontina. Its soft texture, however, is more similar to young Fontina.
With a higher fat content than Fontina, Taleggio melts beautifully. It’s an excellent choice for hot foods, including a savory topping for soups.
6. Provolone
Provolone, another Italian gem, is a tangy, light cow’s milk cheese. It’s perfect for replacing Fontina in both hot and cold dishes.
Opt for the non-smoked variety to maintain a similar profile. Young Provolone offers a mild, milky taste with a unique zest.
But as it ages, it develops a bolder, tangier flavor.
Although it’s softer and hard to grate, Provolone melts well and is perfect for salads, pasta, and sauces.
7. Vacherin
Vacherin is a creamy cow’s milk cheese from France and Switzerland, similar to Brie.
It’s a viable Fontina substitute, particularly the French Mont d’Or variety, which boasts a rich, buttery flavor.
It’s fantastic in melted dishes, with its high-fat content. This makes it perfect for sauces, pasta, fondue, and savory pies.
You can also savor its creamy richness at room temperature alongside crackers on a cheese board.
8. Edam
Hailing from the Netherlands, Edam is a well-regarded cheese known for its rich and nutty taste.
Its iconic spherical shape, light yellow color, and protective red wax coating make it recognizable.
Edam ages well, becoming hard over time, and is a practical, long-lasting cheese option.
Edam shines as a Fontina substitute! This is thanks to its pleasant melting qualities and milder, yet robust, flavor.
Use it on Italian pizzas, salads, or accompanying French toast and red wine.
9. Mozzarella
This popular cheese has a mild and milky flavor. And it serves as a convenient substitute for a very young Fontina.
While Fontina has a nutty and earthy aftertaste, Mozzarella offers a cleaner, subtle tart finish.
Mozzarella has a distinctive stringy quality when it melts. So, it can step in for Fontina in various recipes.
It’s an excellent choice for adding a touch of sweetness to pasta, meats, sandwiches, pizzas, soups, and salads.
10. Parmesan
The classic Italian cheese can be a terrific substitute for Fontina. It works best when you want a more intense, savory flavor.
Parmesan comes from cow milk and must age for at least a year. This helps it develop a firm, granular texture, and a rich, nutty taste.
It’s versatile, easily grating into a fine powder or shaving into delicate slivers. Parm is a fantastic topping for pasta dishes, salads, and baked goods.
11. Cheddar
This brightly colored cheese has a sharp flavor, making it a fabulous substitute for Fontina.
Cheddar is a firm cheese which you can be slice, grate, or melt, suiting many culinary applications.
Now, it has a bolder taste than Fontina. But it can still harmoniously blend into pizzas, sandwiches, salads, and baked dishes.
12. Montasio
Montasio, an Italian mountain cheese, shares familial ties with Fontina, offering a similar taste and texture.
Rich and indulgent, Montasio boasts a high-fat content of 32%, making it a less calorie-conscious choice.
But, if you want Fontina’s creaminess in dishes, Montasio makes an excellent substitute.
13. Grana Padano
Grana Padano, a staple in Italian cuisine, is known for its mild flavor and intense aroma.
With a crumbly texture, this cheese transforms into a melty delight when heated. Talk about rich and flavorful!
Use it on pasta, pizzas, salads, and roasted vegetables, or enjoy it as a savory snack alone.
14. Tofu
What the what now?! Tofu as a Fontina substitute? Absolutely!
Tofu originates from East Asia. Producers make it from ground and water-soaked soybeans, with the solid part becoming tofu.
It is a nutritious option that can lower cholesterol and has potential health-protective effects.
Although firmer in texture than Fontina, tofu can serve as a substitute in pasta dishes and baked goods.
And it’s gluten-free and a fantastic option for vegans seeking a cheese alternative.