Do you want to substitute Fontinella cheese for something else in your recipes, but don’t know what to use? Don’t worry, you’re not alone.
In this article, we’ll show you the 5 best substitutes for Fontinella cheese, so you can make all your favourite recipes without compromising on taste.
Ready to explore the world of flavour? Let’s get started.
What is Fontinella Cheese?
Fontinella cheese is an Italian-style, semi-firm variety with a mild, nutty flavor and texture that is great for snacks, sandwiches, and casseroles.
It’s a great grating cheese, has a pungent aroma, and is delicious crumbled onto salad.
It’s also an excellent melting cheese for all kinds of dishes such as lasagna or macaroni and cheese.
Fontinella cheese is made from cow’s milk which has been aged for at least 60 days.
The aging process develops the flavor of the cheese and makes it more flavorful.
In order to get the best out of Fontinella cheese when cooking with it, there are a few tips that are important to keep in mind.
First of all, Fontinella should be added to cooked dishes at the last minute in order to benefit from its full flavor potential; adding it too early or at high temperatures can cause the cheese to become bitter or acidic tasting.
Secondly, highly flavored ingredients should be avoided when using Fontinella as its delicate taste becomes masked under stronger aromas like garlic or oregano.
Lastly, because Fontinella melts easily add it after cooking other ingredients to prevent over-cooking or disintegration into tiny pieces in your dish during baking or boiling processes.
The 5 Best Fontinella Cheese Substitutes to Consider
Fontinella has a pleasantly nutty flavor with a sweet herbal overtone that becomes more intense as it ages.
There are several popular substitutes for this tasty Italian cheese, including:
1 – Provolone Cheese
Provolone is a semi-soft Italian cheese made from cow’s milk.
It has a mild to sharp flavor depending on the age of the cheese and a pale, yellowish rind.
It’s very similar to Fontinella in that it has a slightly sweet, buttery taste and, like Fontinella, it can have an aromatic flavor when aged.
Provolone is often used as an alternative for Fontinella in recipes such as macaroni and cheese, pizza or grilled cheese sandwiches and also in salads or as topping for bruschettas or soups.
The flavor and melting characteristics of Provolone make it an excellent choice for any recipe calling for Fontinella cheese.
2 – Asiago Cheese
Asiago is a semi-hard Italian cheese, which is made with cow’s milk.
Its flavor profile is quite similar to Fontinella cheese, but Asiago has a nutty, piquant taste to it.
When presented as a block, it has a creamy white color.
There are two various kinds of Asiago available: pressato(mild) and d’allevo (aged).
D’allevo provides mostly alpine flavor notes from being aged for 18 months in brine caves and then air dried for another 6 months after that.
On the other hand, the pressato variety produces a milder flavor with hints of sweetness and saltiness.
It usually comes in the form of wedges or blocks so it’s hard to spread on bread or crackers but you can use it on salads.
In an Italian dish like lasagna or risotto, this cheese type will deliver creamy goodness as well as added nuances to your creation.
Finally, Asiago has one of the highest lactose levels amongst cheeses so be sure to check before consumption if you are lactose sensitive.
3 – Gouda Cheese
Gouda cheese works as a substitute for Fontinella because of its slightly sweet taste and smooth texture.
Gouda cheese originated in Holland and is a yellow-orange colored cheese that is slightly firmer than Fontinella.
Depending on how it was aged, Gouda can range from mild and creamy to sharp, nutty and aromatic.
In the United States, you can often find smoked varieties of Gouda that are wrapped in wax.
The Dutch variety is softer and more perishable than the American versions.
When using Gouda as a substitute for Fontinella, it’s important to use one that has been aged for at least three months as this will provide the best texture and flavor.
4 – Gruyere Cheese
Gruyere cheese is made from cow’s milk in Switzerland and France.
It has a rich, slightly nutty flavor and a semi-firm texture.
Like Fontinella, Gruyere has a melting taste and when melted, it becomes wonderfully creamy with no rubbery texture.
It also has a noticeably nutty flavor and aroma, making it ideal for fondue dishes or cheese sauces.
In World War II-era France, Gruyere was used on ration bars and as part of soldiers’ diets.
It pairs well with white wines such as Rieslings, Sauvignon Blancs, and light Chardonnays to create the perfect culinary experience.
This type of cheese is also commonly found in French onion soup or croque madame sandwiches.
5 – Manchego Cheese
Manchego cheese is sheep’s milk cheese from the La Mancha region of Spain, and it is one of the most popular and commonly used cheeses in the world.
Manchego cheese has a firm texture and a nutty, creamy flavor, making it an ideal substitute for Fontinella cheese.
Manchego is slightly creamier and saltier than Fontinella, which makes it more suited to cooked dishes.
Manchego cheese also pairs well with various meats, fruits, and nuts—a great choice if you’re looking for an easy-to-find alternative to Fontinella.
Fontinella cheese is an Italian-style firm cow’s milk cheese, offering a mild and nutty flavor.
Although not extremely common in the U.S, it can be found in some specialty stores, or you could consider making your own version at home.
While many recipes will call for Fontinella cheese by name, it is often possible to substitute other cheeses without compromising on taste.
Whether you use an alternative cheese to make pizza or any other tasty dish that calls for Fontinella cheese as an ingredient, any of these five substitutes will serve as excellent replacements.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!