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

Cookie

"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

something white and nottoo strong. swiss would be good, although
emmenthaler or gruyere would possibly be too strong. perhaps provolone
or havarti. I wouldn't use a cheddar - the flavor is distinctive and
very different from fontina. Not something I'd put in pasta except for
mac & chz.

Gruyere?

On Mon, 06 Feb 2006 23:29:31 GMT, "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

Perhaps a medium aged Gouda or Edam? Someone mentioned Swiss but swiss
tends to be stringy, great for sandwiches but not so much for
caseroles. Fontina melts very smoothly. I suppose in a pinch, Moterey
Jack might work.

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
>
> Cookie

Depends entirely on your recipe, but off hand I'd go with Havarti or
maybe Muenster. The most likely option would probably be Monterey Jack
- that seems to be pretty widely available these day. Aged cheddar has
different "meltability" charactaristics than Fontina and in some
recipes will actually sort of curdle & get oily.

Nancy T

"J. Eric Durbin" > wrote

> On Mon, 06 Feb 2006 23:29:31 GMT, "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
>
> Perhaps a medium aged Gouda or Edam? Someone mentioned Swiss but swiss
> tends to be stringy, great for sandwiches but not so much for
> caseroles. Fontina melts very smoothly. I suppose in a pinch, Moterey
> Jack might work.

Well, if they can't find fontina, I think they're probably not going to have
medium aged gouda kicking around.

nancy

"Nancy Young" > wrote in message
...
>
> "J. Eric Durbin" > wrote
>
>> On Mon, 06 Feb 2006 23:29:31 GMT, "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
>>
>> Perhaps a medium aged Gouda or Edam? Someone mentioned Swiss but swiss
>> tends to be stringy, great for sandwiches but not so much for
>> caseroles. Fontina melts very smoothly. I suppose in a pinch, Moterey
>> Jack might work.
>
> Well, if they can't find fontina, I think they're probably not going to
> have
> medium aged gouda kicking around.
>
> nancy
>

I think I will try the Gouda. Yes, we have Gouda here, lol. For some
strange reason, I can find most any cheese, except for Fontina. Maybe no
one buys it, so no one is stocking it?

Cookie

"ntantiques" > wrote in message
oups.com...
>
> 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
>>
>> Cookie
>
> Depends entirely on your recipe, but off hand I'd go with Havarti or
> maybe Muenster. The most likely option would probably be Monterey Jack
> - that seems to be pretty widely available these day. Aged cheddar has
> different "meltability" charactaristics than Fontina and in some
> recipes will actually sort of curdle & get oily.
>
> Nancy T
>

Thanks Nancy. I thought extra aged cheddar might be too oily. I will try
Gouda, as someone suggested, and see how it turns out. Muenster sounds good
too, maybe I will buy 500 g of each, and try both.

Cookie

"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.

Cookie

"J. Eric Durbin" > wrote in message
...
> On Mon, 06 Feb 2006 23:29:31 GMT, "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
>
> Perhaps a medium aged Gouda or Edam? Someone mentioned Swiss but swiss
> tends to be stringy, great for sandwiches but not so much for
> caseroles. Fontina melts very smoothly. I suppose in a pinch, Moterey
> Jack might work.
>

Thanks. I will try the Gouda. Hopefully my pasta will be very gouda. :P

Cookie

CookieChick wrote:

> I think I will try the Gouda. Yes, we have Gouda here, lol. For some
> strange reason, I can find most any cheese, except for Fontina. Maybe no
> one buys it, so no one is stocking it?


If you can find most any cheese, look for Raclette. Nothing beats the
melting qualities of Raclette. Gouda is actually a broad category of
many textures and flavors. You might be thinking of a double cream
gouda. Parrano and Prima Donna are also goudas along with half a dozen
others.


--Lia

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.

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.

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

In article <zwRFf.180410$6K2.117913@edtnps90>,
"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.

Have you tried the stuff actually made in Switzerland? It's a whole
different thing from domestic "Swiss".

But I still don't think it's a good sub for Fontina.

Isaac

On Tue, 07 Feb 2006 21:14:04 -0800, Isaac Wingfield >
wrote:

>Have you tried the stuff actually made in Switzerland? It's a whole
>different thing from domestic "Swiss".

Well, there is no "Swiss" made in Switzerland. there is Gruyère,
Vacherin Fribourgeois, Tilsiter, Appenzeller, and many many others...

Nathalie in Switzerland

In article >,
Nathalie Chiva > wrote:

> On Tue, 07 Feb 2006 21:14:04 -0800, Isaac Wingfield >
> wrote:
>
> >Have you tried the stuff actually made in Switzerland? It's a whole
> >different thing from domestic "Swiss".
>
> Well, there is no "Swiss" made in Switzerland. there is Gruyère,
> Vacherin Fribourgeois, Tilsiter, Appenzeller, and many many others...

I know; it's the vile domestic stuff (US domestic) that calls itself
"Swiss". Sometimes you can see "Switzerland Cheese" on a label; that's a
good thing.

Isaac

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

Fresh Mozzarella