Fontina Cheese Substitute Australia

Spinach cheese and bacon bread puddings pictured is a newer recipe on our site and it would be great with provolone gruyere or gouda. The reasons to substitute fontina cheese with this italy based cheese is because of its similarities on fat content taste and smell. It can be identified by a consortium stamp of the matterhorn including the script fontina.

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First fontina cheese can be fairly hard to find in some towns and countries making a good substitute essential to any fontina based dishes.

Fontina cheese substitute australia. Normally mild in taste this cheese melts easily thanks to its firm and slightly grainy. A traditional use is to shred and melt over fresh gnocchi. Even with the delicious nutty creamy flavor and the sharp aroma of fontina cheese there are still some occasions when one might look for a fontina substitute.

Fontina cheese has been made in the aosta valley in the alps since the 12th century. Typically fontina produced in the valle d aosta italy the cheese s birthplace will be slightly more pungent than renditions made in the u s france or other regions of italy. Denmark s only entry on the list this cheese type is notable for its rich and creamy feature that just melts away gloriously on your taste buds.

Fontina cheese is a semisoft cow s cheese with a gentle buttery nutty flavor. There are a couple of reasons why. Look for other semi hard cheeses that emulate the rich taste of fontina when looking for a cheese to use in its place.

Fontina is aged and pungent and makes a good table cheese which is mild and smooth when melted. It has a milk fat content around 45. As such it can make a great gruyère replacement in dishes like fondues sandwiches pasta pizza tarts bruschetta and carpaccios.

The fontina most commonly found in us markets is danish fontina which tends to be mild flavored and somewhat softer than italian fontina. As with many other varieties the name fontina has been imposed upon by such derivatives as fontinella fontal and fontella. Related by nationality provolone is another semi hard cheese mainly produced in the polders of northern italy.

Like fontina taleggio too is high on fat content. Fontina cheese fontina d aosta is a cow s milk semi soft cheese from val d aosta italy although there is a danish version too. It is a mountain cheese and some consider it as a great substitute for gruyère because like gruyère it melts fairly well.