What kind of cheese is Fontina?
Fontina cheese is a semisoft cow’s cheese with a gentle buttery, nutty flavor. Typically, fontina produced in the Valle d’Aosta, Italy (the cheese’s birthplace), will be slightly more pungent than renditions made in the U.S., France, or other regions of Italy.
Is Gruyere and Fontina similar?
Flavor. Both gruyere and fontina have a buttery, nutty taste with earthy undertones. The main difference between the two is that gruyere has a more pungent flavor compared to fontina; a distinction particularly evident in aged gruyere.
What is Fontina best for?
Fontina is an Italian cheese made from cows milk that has a soft, mild flavor. Fontina is a great melting cheese that is often used to make cheese fondue or baked cheese dips.
What does Fontina taste like?
What does Fontina cheese taste like? Fontina cheese has a nutty, mild, milky flavor as well as having a rich fruity and herbacious aroma. It is a hard type of cheese but with smooth texture. Thou hard, the cheese easily melts when heated to the right temperature.
Is mozzarella a good substitute for fontina?
While mozzarella may not be the first choice for replacing fontina, it can certainly do in a pinch. There are also mozzarella variants that are made from cow’s milk and sheep’s milk. These have a much more crumbly texture and do not stretch as well as traditional buffalo milk mozzarella.
Can I substitute Swiss cheese for fontina?
Emmental is another Swiss cheese that makes a great substitute for Fontina. It’s actually what you likely know as “Swiss cheese,” though it comes from its own particular namesake region of the country. This semi-hard cheese is likewise made with cow’s milk and is, of course, festooned with holes throughout.
What cheese goes well with fontina?
Among its many uses, fontina is a traditional table cheese in Italy. It is served alongside other table cheeses, such as gorgonzola, along with crusty Italian bread, fresh fruit, black olives, and perhaps some crisp raw vegetables.
What does Gruyère cheese compare to?
You can substitute Emmental, Jarlsberg, or Raclette cheese for Gruyère in quiche. Any of these Swiss cheeses will be ideal, as they give off very similar flavor profiles to Gruyère.
Does fontina cheese need to be refrigerated?
Keep cheese refrigerated. If mold develops on the surface of the cheese, cut away 1 inch around and below the moldy area and re-cover the cheese in fresh wrap.
How do you serve fontina?
How Can You Eat Fontina Cheese? Fontina works great in hot dishes and melts very nicely. One common recipe is Baked Fontina, which is a combination of Fontina, olive oil, and herbs, and is served as a hot dip for bread. This cheese makes a great addition to sauces, sandwiches, pizzas, and pasta dishes.