CookieChick wrote:
> What is a good substitute for the Fontina in a recipe? Its a cheesy pasta
> dish, and I have been unable to find Fontina in this tiny town. I have some
> extra aged cheddar, wondering if that would work? Any ideas, suggestions?

http://www.cheese.com/Description.as...al%20d%27Aosta

http://www.foodsubs.com/Chesfirm.html

I would substitute edam. I think gouda is too good to use melted in a
pasta dish.