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Old 09-19-2006, 04:27 PM   #1
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Wink Cheese for Baked Rigatoni?

Want to try -Giada's- Baked rigatoni w/ Bechamel Sauce - never had Fontina cheese - is there a cheese comparable to it? Thanks !

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Old 09-19-2006, 04:33 PM   #2
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If it's a young (unaged) fontina, an unaged provalone or gouda could sub. Unaged fontina is a semihard cheese with a very mild, almost sweet flavor.
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Old 09-19-2006, 04:35 PM   #3
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Fontina is somewhat soft and mild flavored. Jack would probably would work as a substitute.
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Old 09-19-2006, 04:44 PM   #4
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It all depends upon what type of Fontina Giada is referring to. If it says "Fontina Val d'Aosta," it is NOT a mild cheese, but has considerably more character. Most of the Fontina that is available in US supermarkets is from Sweden or other parts of Scandinavia, and is pretty bland. The Val d'Aosta Fontina will be available in lots of Italian delis or at www.salumeriaitaliana.com (I know they carry it!) and has a hard, brownish rind and tastes a bit like other mountain cheeses such as Gruyere.
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Old 09-19-2006, 04:59 PM   #5
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Grueyre or Emmantaller (sp?) It has nutlike flavour reminicient of Swiss cheese.
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Old 09-19-2006, 05:19 PM   #6
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I like Fontina alot, but when I couldn't find it I have used Gouda in some of Giada's recipes and it was fine.
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Old 09-19-2006, 05:30 PM   #7
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Quote:
Originally Posted by VeraBlue
Grueyre or Emmantaller (sp?) It has nutlike flavour reminicient of Swiss cheese.
Vera, I love both of these cheeses for the reasons you mentioned, but Jarlsberg Swiss is also quite nice.
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Old 09-19-2006, 05:35 PM   #8
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Vera, I love both of these cheeses for the reasons you mentioned, but Jarlsberg Swiss is also quite nice.
And that is one of my favourite cheeses, especially with those hard pretzels!
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Old 09-19-2006, 07:45 PM   #9
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Wink

Thanks all for your info -on Fontina --appreciate big time ! I was clueless . You all are so help for us novice cooks !

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Old 09-19-2006, 09:18 PM   #10
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Italian fontina = rich, nutty, deep almost sharp flavor. Swiss is harder and not as creamy as a fontina can be.
Danish/domestic fontina = domestic muenster,gouda, mild, bland
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