Fontina cheese equivalents

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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.

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. 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. Yet it remains neither gooey nor overly moist. And they are perfect for making grilled cheese, fondue, or pizza.

Still, labels should always be double-checked Substitutes for Fontina Look for other semi-hard cheeses that fontina cheese equivalents the rich taste of Fontina when looking for a cheese to use in its place.

Fontina cheese is known for its creamy, buttery flavor that's pretty mild, and it's often used in all kinds of dishes, both hot and cold. The semi-soft cheese is delicious on a sandwich but also makes incredible fondue thanks to its consistency when melted. While fontina cheese is versatile, it can also be easily substituted with plenty of other cheeses you might have on hand that are similar in taste and texture. That's because Fontina is made like most cheeses. The process begins with milk that is heated so the whey can separate from the curds to be pressed into a mold. The cheese is then brined for two months and aged for another three months. It can also be sourced from several countries.

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.

Fontina cheese equivalents

Fontina cheese is a cow's milk cheese that originated in Italy and is traditionally made from unpasteurized milk from cows in the Aosta Valley, an Alpine region in northwest Italy. Fontina cheese is made from whole cow's milk and has a fat content of around 45 percent. It has a creamy light yellow color with numerous small holes, known as "eyes. Younger Fontina is used as a table cheese while older Fontina is used for grating. In the U.

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The cheese absorbs the naturally filtered moisture from the caverns, providing the distinct aromas and nuances unique to Fontina. Taleggio is another semi-soft Italian cheese made of cow's milk, which is a great alternative to 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. All you need to know about cheese Curious about the world of cheese? Though it melts well, Gruyere is not the best alternative for something like fondue — even though it can be used to make cheese sauce. Mozzarella is a very soft cheese, especially compared to Fontina. Mamma mia! That's because this version has a creamy, more buttery flavor than the Swiss version and is very fatty like Fontina. How to cut cheese Your cheese consists of several layers of flavor, and the taste may differ depending on where you cut it. Emmental is another Swiss cheese that makes a great substitute for Fontina. For slices Gouda Shutterstock. With a semi-soft texture, fontina has been produced since the 12th century.

Learn more. The best substitutes for fontina are other mild cheeses that melt well like Havarti, Gouda, Provolone, or Emmental. All these cheeses are creamy with fruity or nutty notes.

Gruyere or Gouda or a smooth fresh provolone would be fine in a melted application. How Fontina is made 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. Though its aroma might not suit all, Emmental is a fondue favorite and a charcuterie board champion. This helps it develop a firm, granular texture, and a rich, nutty taste. However, the Italian cheese, often made from cow's milk, has a rather sweet yet very mild flavor that could be compared to a very young Fontina. Edam can work well with select hot dishes, too, such as pasta and even crepes. I was on another forum trying to find out a substitute for Fontina cheese. You're currently viewing a stripped down version of our content. Despite its intense, nutty aroma and signature tartness, its initial taste is surprisingly mild. Mozzarella can be compared to a very young fontina. Well, they are both aged cheeses and they share similar properties. Submit Feedback. But, Gouda can be prepared almost any way, from sliced to grated. Its texture is rather crumbly but it can mimic the flavor of pungent, intense fontina cheese.