Out of Fontina cheese, one case
Fontina cheese substitutes, case by case
6 options, ranked, with the exact amount
Use Gruyère cheese
Same amount as the Fontina cheese
The best substitutes for fontina cheese are gruyère, gouda, havarti, and Swiss cheese. Use a 1:1 ratio and choose based on your dish - gruyère for nutty flavor, gouda for mild sweetness, havarti for creaminess, or Swiss cheese for similar melting properties.
- Best for —
- fondue
One casethe full Fontina cheese card
Every option, one card
Ranked| # | Substitute | Instead of Fontina cheese |
|---|---|---|
| 1 | Gruyère cheesefondue | Same amount |
| 2 | Goudafondue | Same amount |
| 3 | Havartisandwiches | Same amount |
| 4 | Swiss cheesefondue | Same amount |
| 5 | Mozzarellapizza | Same amount |
| 6 | Provolonepasta sauces | Same amount |
Gruyère cheese
nutty, slightly sweet, complex
Swiss cheese with excellent melting properties and nutty, complex flavor similar to fontina
- Best for
- fondue, gratins, pasta sauces, quiches, mac and cheese
- Texture
- semi-hard, melts well
Very similar melting properties and flavor profile to fontina.
Gouda
mild, slightly sweet, nutty
Dutch cheese with good melting properties and mild, slightly sweet flavor
- Best for
- fondue, gratins, pasta sauces, sandwiches, pizza
- Texture
- semi-hard, melts well
Slightly sweeter than fontina but melts well and has similar texture.
Havarti
mild, buttery, slightly tangy
Danish cheese with creamy texture and mild, buttery flavor
- Best for
- sandwiches, pasta sauces, casseroles, when you want creaminess
- Texture
- semi-soft, creamy
Creamier than fontina but has similar mild flavor and melting properties.
Swiss cheese
mild, nutty, slightly sweet
Mild cheese with good melting properties and nutty flavor
- Best for
- fondue, gratins, pasta sauces, sandwiches, pizza
- Texture
- semi-hard, melts well
Similar melting properties to fontina, slightly different flavor.
Mozzarella
mild, milky
Mild cheese with excellent melting properties and stretchy texture
- Best for
- pizza, pasta sauces, casseroles, when you want stretchy texture
- Texture
- soft, stretchy when melted
Less complex flavor than fontina but melts very well and has stretchy properties.
Provolone
mild, slightly tangy
Italian cheese with good melting properties and mild, slightly tangy flavor
- Best for
- pasta sauces, sandwiches, casseroles, pizza
- Texture
- semi-hard, melts well
Similar melting properties to fontina, slightly different flavor profile.
How it behaves in this recipe
Fontina cheese is prized for its excellent melting properties and mild, nutty flavor. The best substitutes work because they either provide similar melting characteristics, or have comparable flavor profiles that work well in the same applications.
Tips for substituting Fontina cheese
10 tips- Fontina is known for its excellent melting properties and mild, nutty flavor
- For best results, grate cheese substitutes fresh before using
- Bring cheese to room temperature before melting for smoother texture
- Fontina works well in fondue, gratins, and creamy pasta sauces
- When substituting, consider the flavor profile you want in your dish
- For nutty flavor, use gruyère or Swiss cheese
- For mild, creamy texture, use havarti or gouda
- For stretchy texture in pizza, use mozzarella
- Store cheese substitutes in the refrigerator and use within their recommended timeframes
- For fondue, gruyère and Swiss cheese work best as they melt smoothly
Notes on Fontina cheese
- Make your own fontina-style cheese by aging a mild cheese with nutty characteristics
- Combine different cheese substitutes (like gruyère + mozzarella) for more complex flavor
- Use fontina in combination with other cheeses for enhanced flavor
- Consider using fontina powder for convenience in some applications
- For vegan options, use plant-based cheese alternatives with similar melting properties
Questions
5 questionsWhat is the best substitute for fontina cheese?
Gruyère cheese is often considered the best substitute for fontina because it has similar melting properties, nutty flavor, and works well in most fontina applications like fondue and gratins.
Can I use mozzarella instead of fontina cheese?
Yes, mozzarella can work as a substitute for fontina, especially in pizza and pasta dishes. It has excellent melting properties but a milder, less complex flavor than fontina.
What's the difference between Italian and Danish fontina?
Italian fontina (Fontina Val d'Aosta) has a stronger, more complex flavor and is more expensive. Danish fontina is milder, more widely available, and often used as a substitute for Italian fontina.
Can I use cheddar instead of fontina cheese?
Cheddar can work as a substitute for fontina, though it has a sharper, more tangy flavor. It melts well but will change the flavor profile of your dish significantly.
What cheese is most similar to fontina?
Gruyère cheese is most similar to fontina in terms of flavor profile and melting properties. Both have nutty, slightly sweet flavors and excellent melting characteristics.