Fontina cheese substitutes
Fontina cheese substitutes — 5 options, ranked, with the exact amount
Also called fontina, Fontina Val d'Aosta, fontal, Danish fontina
Use Gruyère cheese
Same amount as the Fontina cheese
Swiss cheese with excellent melting properties and nutty flavor.
Gruyere is the closest fontina substitute: use the same weight, grated, and expect a nuttier and slightly sharper result. Young gouda is milder and melts just as smoothly. Either one does fontina's actual job, which is melting into a sauce without turning stringy or splitting into grease.
- Verdict —
- Works
- Best for —
- fondue
Checked 23 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of Fontina cheese | Verdict |
|---|---|---|---|
| 1 | Gruyère cheesefondue | Same amountWorks | Works |
| 2 | Goudafondue | Same amountTweak it | Tweak it |
| 3 | Swiss cheesefondue and melted sandwiches | Same amountTweak it | Tweak it |
| 4 | Mozzarellapasta sauces | Same amountTweak it | Tweak it |
| 5 | Provolonebaked pasta and pizza | Same amountTweak it | Tweak it |
Gruyère cheese
similar taste and texture
Swiss cheese with excellent melting properties and nutty flavor.
- Best for
- fondue, gratins, pasta sauces, quiches
Very similar melting properties and flavor profile.
Gouda
different taste, similar texture
Dutch cheese with good melting properties and mild flavor.
- Best for
- fondue, gratins, pasta sauces, sandwiches
Slightly sweeter than fontina, melts well.
Swiss cheese
different taste, similar texture
Mild cheese with good melting properties.
- Best for
- fondue and melted sandwiches, when a stringier melt is acceptable, the most widely stocked option
Swiss melts well but pulls into strings more than fontina does, so grate it fine and keep the heat low.
Mozzarella
different taste, similar texture
Mild cheese with excellent melting properties.
- Best for
- pasta sauces, pizza, casseroles, sandwiches
Less complex flavor but melts very well.
Provolone
different taste, similar texture
Italian cheese with good melting properties and mild flavor.
- Best for
- baked pasta and pizza, sandwiches and paninis, when you want a little more sharpness
Young provolone dolce is mild and melts smoothly; aged provolone piccante is sharp and much saltier, so check which one you have.
Questions
4 questionsWhat's the difference between Italian and Danish fontina?
Italian fontina has a stronger, more complex flavor, while Danish fontina is milder and more widely available.
Can I use fontina in place of mozzarella?
Yes, fontina melts well and can work in many of the same applications as mozzarella.
What is the best substitute for fontina cheese?
Gruyere, grated, at the same weight. Fontina is chosen for how it melts rather than for how it tastes, and gruyere melts the same way - smoothly, without going stringy or weeping fat. It is nuttier and a little sharper, so in a delicate sauce use young gouda instead, which is closer to fontina's mildness. Provolone and swiss also melt well; mozzarella melts but adds no flavour at all.
Does fontina melt well, and what happens if a substitute does not?
Fontina is one of the best melting cheeses there is: it goes smooth and flowing at a low temperature and stays that way. A cheese that melts badly in its place will do one of two things - separate into strings, or split so that oil pools on the surface. Grating the cheese finely, keeping the heat low, and tossing the grated cheese with 1 tsp of cornstarch per cup before it goes in all guard against that.
Tips for substituting Fontina cheese
6 tips- Fontina is picked for its melt rather than its flavour, so when substituting, match the melting behaviour first and the taste second.
- Grate it straight from the fridge - it is soft enough to smear at room temperature and hard to portion.
- Add grated cheese to a sauce off the heat and stir until it disappears. Boiling any melting cheese makes it string or split.
- Toss the grated cheese with about 1 tsp of cornstarch per cup before it goes into a fondue or a sauce; the starch keeps the fat and the liquid together.
- Italian Fontina Val d'Aosta is aged, firmer and more pungent; Danish and supermarket fontina are younger, milder and softer. The mild ones are what most recipes assume.
- It is excellent for fondue, gratins, stuffed chicken and creamy pasta sauces, and unremarkable eaten plain, which is why it is nearly always cooked.