The closest alternatives to BEST Fontinella Cheese are Provolone Cheese, Asiago Cheese, Gouda Cheese, Gruyere Cheese, and Manchego Cheese.
Provolone Cheese
Puzzled about provolone cheese?
For cooking, Asiago Cheese also works well - adjust the amount to taste.
Fontinella cheese has its own fan club, no joke.
You love it in your pasta, on your pizza, or just a slice to sneak straight from the fridge.
It's creamy, it's tangy, and it packs a flavor punch that's hard to beat.
But here comes the big "oops" moment. You're setting up to make your signature dish and boom, the Fontinella stash is empty.
Major bummer, right?
We've got the top five stand-ins ready to save your dish and maybe, just maybe, win a spot in your cheesy heart.
Each one brings something special to the table, or in this case, to the cheese board.
The 5 Best Substitutes for Fontinella Cheese
If you've ever encountered Fontinella cheese, you know it's quite unique. Its nutty, sharp taste makes it a favorite among cheese lovers.
Unfortunately, due to its rareness and limited production, you may find yourself needing an alternative.
But that doesn't mean your dish has to suffer; there are plenty of substitutes out there that can improve your recipe without sacrificing taste.
Here are the five best substitutes for Fontinella cheese that will still give your dish a tasty punch:
1 - Provolone Cheese
Puzzled about provolone cheese? Seemingly similar to other Italian cheeses like Fontina, the taste, and texture of this aged cow's milk cheese are totally distinct.
The semi-soft provolone sits somewhere between fresh mozzarella and hard Parmigiano Reggiano on the cheese spectrum; it is crumbly yet somewhat stringy, slightly smoky in flavor, and also fruity depending on how long it has been aged.
To add a unique flavor to that lasagna recipe you've been longing to make but can't find Fontinella cheese? Go ahead and switch it out for provolone.
Just make sure you adjust the cooking time accordingly, as this cheese cooks more quicker.
2 - Asiago Cheese
Asiago cheese is an Italian delicacy known for its many uses in countless recipes and displays of culinary talent - yet it confounds many with its subtle allure.
It has a pleasant, semi-firm texture that melts when brought to room temperature but softens further as it melts into a decadent fondue or cheesy cream sauce.
This is ideally complemented by a pleasantly piquant flavor that tantalizes the palate and improves any dish it touches.
For those looking to use Fontinella cheese instead, the strong saltiness of the Asiago may be substituted for the tartness of Fontinella in equal parts.
The result may not quite replicate the signature character on which Asiago prides itself, but it will certainly do justice to any recipe one might desire.
3 - Gouda Cheese
Gouda cheese is an intriguing component of any cheese platter.
Made from cow's milk, it has a distinctive character typical to Dutch cheeses.
It often comes in large rounds of semi-hard cheese with a relatively mild flavor.
Its texture varies from slightly crumbly and firm at younger ages to soggier and stretchy when aged for more than six months.
One can substitute Gouda for the Italian Fontinella cheese, which has similar characteristics with a slightly nutty flavor when aged; however, if the characteristic briny character of Fontinella is desired, adding small amounts of salt to the Gouda can bring forth the taste and texture that are highly sought after.
4 - Gruyere Cheese
Gruyere cheese is a truly fascinating delicacy, with origins dating back hundreds of years to the Swiss-French area of Switzerland known as Gruyère.
Famed for its distinctive taste and texture, Gruyere cheese is a hard, ivory-colored cheese that is matured for up to 12 months before it reaches its full flavor potential.
With its strong nutty flavor and compact texture that almost melts in your mouth, it adds complexity to any dish it's served with.
If you're looking to substitute Fontinella, consider using Gruyere-it has a tangier aftertaste and will give your recipes some depth without the sharpness of Fontinella.
Both that, but Gruyere provides an excellent mild flavor when melted, making it a good addition to both savory and sweet dishes alike.
5 - Manchego Cheese
Manchego cheese is a Spanish delight that packs an intense punch of flavor.
The hard cheese is traditionally made from sheep's milk and aged for at least sixty days, giving it a distinct nutty, sharp taste.
It has a texture that is surprisingly creamy, so much so that slices of it can be cut with a spoon blade.
It's a great substitute for the harder-to-find Fontinella cheese in recipes or as an appetizer.
Shave or cube some Manchego atop salads or enjoy melted over roasted vegetables for an added blast of umami - you won't regret it.
Frequently Asked Questions
Provolone Cheese, Asiago Cheese, Gouda Cheese, Gruyere Cheese, and Manchego Cheese. Use it at a 1:1 ratio in any recipe that calls for BEST Fontinella Cheese.
Yes, and the results are often hard to tell apart. Provolone Cheese is the go-to replacement.
For variety, Asiago Cheese adds its own twist to the dish.
Sometimes. Blending two partial substitutes - one for flavor and one for texture - gets closer to the original.
This works best when neither alone fully replicates what you need.
Not always. Some substitutes are processed or have a strong raw flavor that disappears with heat.
Check whether the original is typically used raw before assuming the substitute will work the same way.