On Tue, 07 Feb 2006 00:06:55 GMT, CookieChick wrote:
>
> "Nancy Young" > wrote in message
> ...
> >
> > "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? Thank you
> >
> > I would go with swiss to replace fontina.
> >
> > nancy
> >
>
> Thanks Nancy. I cannot stand Swiss though. Its just got something about it
> that makes me gag.
>
Don't even think about cheddar. Good substitutes for fontina are
mild, buttery and firm cheeses like Edam, Gouda or Bel Paese. Perhaps
you could tell us what you *can* find (and would eat)... then we could
be of better help.
--

Practice safe eating. Always use condiments.