Fontina cheese equivalents

At the feet of the Alps, in the Italian Aosta valley, lie the lush meadows upon which red-pied Valdostana cows provide the milk needed to produce Fontina. Incredibly rich and creamy, the flavors of this cheese are sweet fontina cheese equivalents pungent, fontina cheese equivalents, unveiling tones of butter and roasted nuts as it lingers on your palate. Traditionally made from unpasteurized milk, the texture is semi-hard, smooth and adorned with small holes in the body.

No need to go to a specialty deli or scour the Italian Alps. It comes from the Aosta Valley in the Italian Alps. People love it for its earthy and robust flavor. It goes by several other names, including fontal , fontella , and fontinella. Fontina is available year-round, but experts will tell you summer and autumn are when Fontina shines. The more mature, aged variant is rich and nutty in flavor. Despite its intense, nutty aroma and signature tartness, its initial taste is surprisingly mild.

Fontina cheese equivalents

Full Version: Substitutes for Fontina. You're currently viewing a stripped down version of our content. View the full version with proper formatting. I was on another forum trying to find out a substitute for Fontina cheese. This was one of the answers that was given: Quote: There is no substitute for fontina cheese. It melts into a cream, is fairly acid, and imparts a delicate flavour to what you are cooking. If I had to substitute fontina, I wouldn't do it with just another cheese - and parmesan is far too dry - I would mix some gruyere grated with some parmesan, some milk and a drop of vinegar, all to a thick paste, and then use it as if it were fontina Our store does not carry fontina and I don't want to make the drive to get it if I don't have to. Is this stuff expensive?? This is what Cook's Thesaurus had to say Quote: fontina Pronunciation: fon-TEE-nuh Notes: This well-regarded cheese is mild but interesting, and it's a good melter. It melted just fine. I guess you could use the advice you posted, but I don't know that I'd go to all the trouble myself. Let us know.

Thanks to its flavor profile, Emmental pairs well with other common charcuterie board items and is a good option for snacking all on its own.

Fontina cheese is known for its creamy, buttery flavor that's pretty mild, and it's often used in all kinds of dishes, both hot and cold. The semi-soft cheese is delicious on a sandwich but also makes incredible fondue thanks to its consistency when melted. While fontina cheese is versatile, it can also be easily substituted with plenty of other cheeses you might have on hand that are similar in taste and texture. That's because Fontina is made like most cheeses. The process begins with milk that is heated so the whey can separate from the curds to be pressed into a mold. The cheese is then brined for two months and aged for another three months. It can also be sourced from several countries.

Fontina cheese is a cow's milk cheese that originated in Italy and is traditionally made from unpasteurized milk from cows in the Aosta Valley, an Alpine region in northwest Italy. Fontina cheese is made from whole cow's milk and has a fat content of around 45 percent. It has a creamy light yellow color with numerous small holes, known as "eyes. Younger Fontina is used as a table cheese while older Fontina is used for grating. In the U. Traditional Fontina has a thin, pale orange rind, while so-called Swedish-style Fontinas are packaged in a coating of red wax. Fontina made in the E. These authentic Fontinas are identified by a consortium label featuring an image of the Matterhorn, along with the word "Fontina. Fontina cheese is made by heating cow's milk to 97 F in stainless steel or copper vats, and then adding live cultures and calf's rennet to form curds. After resting, the mixture is cooked to a higher temperature about to F.

Fontina cheese equivalents

With origins that can be traced back to 12th century Italy, Fontina is a special type of cheese. For this reason, derivatives of Fontina or other versions now also exist in the following forms:. These are variations of cheeses from the original authentic Fontina cheese. In this post, I will show you other types of cheeses that you can also use as a substitute for Fontina cheese. This way, you can make recipes that use this type of cheese from wherever you are in the world. The original Fontina cheese has a strong pungent flavor. However, derivatives and its substitutes are usually milder in taste.

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While fontina cheese can be made in various other regions, the original fontina is recognized as the one in the Valley of Aosta. Most versions of Fontina are made without additives, making them suitable for those who are gluten intolerant. A process of pure artisanship, workers tend to the cheeses by turning, brushing and salting them every other day. Add it to meats works great alongside bacon, hams, chicken , pizza, sandwiches, soups, and anything with bread! Gruyere is a semi-soft cheese made in its namesake village in Switzerland, and it's one of the best substitutes for Fontina via Taste Essence. With the 10 options below, you can easily find alternatives that match whatever quality of Fontina you're looking to emulate, from its mild flavor to its melting abilities. Provolone can also be used as an adequate substitute for Fontina, particularly provolone cheese that has not been smoked. Quote: fontina Pronunciation: fon-TEE-nuh Notes: This well-regarded cheese is mild but interesting, and it's a good melter. It works best when you want a more intense, savory flavor. Its mild flavor and faint smell make it a great hard cheese alternative to Fontina, especially for those who prefer a less fatty texture.

Learn more. The best substitutes for fontina are other mild cheeses that melt well like Havarti, Gouda, Provolone, or Emmental. All these cheeses are creamy with fruity or nutty notes.

While fontina cheese can be made in various other regions, the original fontina is recognized as the one in the Valley of Aosta. Edam can work well with select hot dishes, too, such as pasta and even crepes. Fontina leaves a nutty, deep, earthy flavor, while mozzarella tends to give a tart, acidic finish. Havarti can be easily found at many grocery stores and even comes in a couple of different styles such as pre-sliced for sandwiches or in a wedge so you can cut and prepare it as you need it. With a higher fat content than Fontina, Taleggio melts beautifully. Submit Feedback. Though it melts well, Gruyere is not the best alternative for something like fondue — even though it can be used to make cheese sauce. It works best when you want a more intense, savory flavor. But it also turns into a gooey, delicious madness, when melted. Due to its mushroomy, woody, earthy, flavor and its intense, somehow cheesy aroma, nutritional yeast can do the trick, when sprinkled on top of your dish. However, provolone cheese does have a bit of tang that can be noticeable. So, other cheeses from these countries are typically good substitutes.