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Thread: substitute for Fontina Cheese

  1. #1

    substitute for Fontina Cheese


    I will be making Barefoot Contessa's Penne with Five Cheeses next weekend for a bridal shower. However, I am unable to locate the Fontina cheese in the recipe (I'm in England right now -- I know I can get it in the US).

    Here is the recipe. What would you substitute? Gouda? Any suggestions??????
    PENNE WITH FIVE CHEESES from Barefoot Contessa

    Kosher salt
    2 cups heavy cream
    1 cup crushed tomatoes in thick tomato puree
    1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
    1/2 cup shredded imported Italian fontina (1 1/2 ounces)
    1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
    2 Tablespoon ricotta cheese
    1/4 pound fresh mozzarella, sliced
    6 fresh basil leaves, chopped
    1 pound imported penne rigate pasta
    4 Tablespoons (1/2 stick) unsalted butter

    Preheat the oven to 500 degrees.
    Bring 5 quarts of salted water to a boil in a stockpot.
    Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
    Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
    Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2-to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

    thank you

  2. #2
    Join Date
    Mar 2002
    Ontario, Canada
    I just tried Fontina a couple weeks ago (I made that lasagna with Fontina and mushrooms) and A. and I thought it was most reminiscent of a mild Swiss or maybe Jarlsberg, with a touch of mozzarella -- a hint of Swiss-like nuttiness of flavour, but a slightly more unctuous texture. I would use a shy, retiring Swiss-type cheese as a sub.

  3. #3
    I make this dish often. When I can't get to one of the specialty stores, I will either substitue Fontina for Monterey Jack or Muenster, or just add more Mozzerella.

  4. #4
    Join Date
    Sep 2001
    Gruyere sounds like a good sub to me. This is from

    fontina Pronunciation: fon-TEE-nuh Substitutes: Gruyère OR Emmental OR Edam OR Gouda OR Bel Paese OR Appenzell OR provolone OR rablochon

  5. #5
    Gouda is fine. But what I have found is if a store don't have fontina, it may not have gouda.

    Here is the list of substitutes from Cook's Thesaurus.

    Cook's Thesaurus: Semi-Soft Cheeses
    ...Bel Paese Pronunciation: BEHL-pie-eh-zeh Substitutes: Fontina OR Gouda OR Samsoe OR brick cheese OR jack OR Muenster OR mozzarella bocconcini Pronunciation: BOK-kuhn-CHEE-nee Notes: These are small morsels of mozzarella...

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