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Old 02-13-2006, 06:07 AM   #11
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I am not used to different cheeses or different names for cheeses. We grew up on the basics and then our little ol towns grocery stores (3 of them) don't carry too many, other then the basic, cheeses. So if I can't find this one, what is a good substitute for it?
I've subbed Gouda with Fontina and had pretty good results


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Old 02-27-2006, 06:30 PM   #12
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Check this site out they have every cheese in the world explain them, and give recipes.I have bought from them they are a good company.

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Old 02-28-2006, 10:23 PM   #13
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Possibly you could substitute with Gruyere but Fontina has a great taste that really can't be duplicated. I make a dish called Chicken Lombardi and substituted Gruyere one time - it wasn't the same AT all!!!!!! It had no sharpness or "bite" to it.

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Old 02-28-2006, 11:14 PM   #14
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You could substitute gruyere, emmenthal, gouda, edam or beaufort... but like others have said, fontina has it's own unique taste so try to get the real thing if you can.
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Old 05-16-2009, 11:50 PM   #15
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Fontina for what?

I think you must know the goal of your recipe to choose the right 'fontina' and the right italian soft cheese to 'make a fontina'. For example marzolini as the ones listed on renieri.net are not worldwide known but are wonderful italian soft cheeses suitable for many recipes.

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