In article <vZQFf.180398$6K2.115025@edtnps90>,
"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

Bel Paese. Try to get Italian; it's far superior to the domestic stuff.

Isaac