Out of Fontina cheese, one case
Fontina cheese substitutes for pizza
6 options, ranked, with the exact amount
Use Mozzarella cheese
Same amount as the Fontina cheese
For pizza, the best fontina cheese substitutes are mozzarella, provolone, and gouda. Use 1:1 ratio and follow these pizza-specific techniques for optimal melting and flavor results.
- Best for —
- pizza
One casethe full Fontina cheese card
Every option, one card
Ranked| # | Substitute | Instead of Fontina cheese |
|---|---|---|
| 1 | Mozzarella cheesepizza | Same amount |
| 2 | Provolone cheesepizza | Same amount |
| 3 | Goudapizza | Same amount |
| 4 | Swiss cheesepizza | Same amount |
| 5 | Gruyère cheesegourmet pizzas | Same amount |
| 6 | Monterey Jack cheesepizza | Same amount |
Mozzarella cheese
mild, milky
Classic pizza cheese with excellent melting properties and stretchy texture. Good for pizza applications and widely available.
- Best for
- pizza, when you want stretchy texture, classic pizza flavor, melting applications
- Texture
- soft, stretchy when melted
Mozzarella has excellent melting properties and creates the classic pizza cheese pull. Use in equal amounts by volume.
Provolone cheese
mild, slightly tangy
Italian cheese with good melting properties and mild, slightly tangy flavor. Similar to fontina in taste and texture.
- Best for
- pizza, when you want Italian flavor, melting applications, pasta dishes
- Texture
- semi-hard, melts well
Provolone has similar melting properties to fontina and adds Italian character to pizza. Use in equal amounts by volume.
Gouda
mild, slightly sweet, nutty
Dutch cheese with good melting properties and mild, slightly sweet flavor. Works well on pizza and melts smoothly.
- Best for
- pizza, when you want mild flavor, melting applications, gourmet pizzas
- Texture
- semi-hard, melts well
Gouda melts well and has a slightly sweeter flavor than fontina. Use in equal amounts by volume.
Swiss cheese
mild, nutty, slightly sweet
Mild cheese with good melting properties and nutty flavor. Similar to fontina in melting characteristics.
- Best for
- pizza, when you want nutty flavor, melting applications, gourmet pizzas
- Texture
- semi-hard, melts well
Swiss cheese has similar melting properties to fontina and adds nutty flavor to pizza. Use in equal amounts by volume.
Gruyère cheese
nutty, slightly sweet, complex
Swiss cheese with excellent melting properties and nutty, complex flavor. Good for gourmet pizzas.
- Best for
- gourmet pizzas, when you want complex flavor, melting applications, artisanal pizzas
- Texture
- semi-hard, melts well
Gruyère has excellent melting properties and adds sophisticated flavor to pizza. Use in equal amounts by volume.
Monterey Jack cheese
mild, creamy
Mild, creamy cheese with good melting properties. Works well on pizza and melts smoothly.
- Best for
- pizza, when you want mild flavor, melting applications, simple pizzas
- Texture
- semi-hard, melts well
Monterey Jack has good melting properties and mild flavor. Use in equal amounts by volume.
How it behaves in this recipe
When making pizza, fontina cheese serves specific functions that require careful consideration. The recommended substitutes work because they provide similar functionality to fontina in pizza applications, including proper melting and flavor characteristics.
Tips for substituting Fontina cheese
12 tips- For pizza, temperature control is crucial - cheese should be grated and at room temperature
- Timing matters in pizza - cheese substitutes may affect melting time and texture
- The key to successful pizza with substitutes is following proper technique
- Common pizza mistakes to avoid: using cold cheese, incorrect measurements, overbaking
- For best pizza results, follow instructions carefully and be patient
- Always grate cheese substitutes fresh for best melting
- For stretchy texture, use mozzarella or a blend with mozzarella
- For nutty flavor, use Swiss cheese or gruyère
- For mild flavor, use gouda or Monterey Jack
- For Italian flavor, use provolone
- Preheat your oven and pizza stone for best results
- Don't overload the pizza with cheese - less is often more
Notes on Fontina cheese
- Different techniques that achieve the same pizza result
- Alternative methods for working around pizza limitations
- Consider using a blend of cheeses for more complex flavor
- Try different cheese combinations based on your pizza toppings
Questions
5 questionsCan I use mozzarella instead of fontina cheese on pizza?
Yes, mozzarella is an excellent substitute for fontina on pizza. It has excellent melting properties and creates the classic pizza cheese pull that many people expect.
What's the best ratio for fontina substitute on pizza?
For pizza, use 1:1 ratio for most substitutes. This ensures proper functionality while maintaining the pizza characteristics you want.
Why doesn't my pizza turn out right with fontina substitutes?
Common issues include using cold cheese, incorrect ratios, or overbaking. To fix this, bring cheese to room temperature, measure carefully, and watch the pizza closely while baking.
Can I use cheddar cheese instead of fontina on pizza?
Yes, cheddar cheese can work on pizza, though it has a sharper flavor. It melts well but will change the flavor profile of your pizza significantly.
What cheese gives the best stretch on pizza?
Mozzarella cheese provides the best stretch on pizza. For a combination of stretch and flavor, try mixing mozzarella with provolone or gouda.