Running out of Fontina cheese mid-recipe? Don’t worry, we’ve all been there! These substitutes are fantastic backups and will save your dish from disaster. With these options, your recipe will still turn out delicious!

1.Grana Padano

Grana Padano is a cornerstone of Italian cuisine, celebrated for its subtle yet rich flavor and enticing aroma.

This cheese has a crumbly texture that becomes a creamy, melty pleasure when heated–talk about rich and satisfying! It’s a versatile star in the kitchen, perfect for pasta dishes, pizzas, fresh salads, or roasted vegetables.

And let’s not forget enjoying it on its own as a savory snack. Whether you’re cooking up a storm or just need a quick bite, Grana Padano brings that authentic Italian touch to every occasion.

2.Havarti

Looking for a fantastic substitute for Fontina? Havarti, a Danish cow’s milk cheese, is a great choice.

Its distinctive appearance with many small pores sets it apart, but it’s the mild, creamy flavor that really shines–perfectly in line with a young Fontina.

Havarti melts beautifully, making it ideal for paninis or pasta bakes, and it’s also a lovely addition to any cheese board.

Plus, it’s super versatile and easy to find in most grocery stores, whether you prefer it pre-sliced or in wedges.

3.Taleggio

Taleggio is a semi-soft cow’s milk cheese hailing from Italy. It’s known for its robust aroma and bold flavor, which is similar to aged Fontina. The texture, however, is creamier, much like young Fontina.

With a higher fat content than Fontina, Taleggio melts beautifully, making it a fantastic choice for hot dishes and a savory topping for soups.

4.Edam

Meet Edam, a Dutch cheese with a rich, nutty flavor and a whole lot of charm. You can’t miss it thanks to its iconic spherical shape and that eye-catching red wax coating.

As it ages, Edam becomes nice and hard, making it a super practical choice that’ll last you a while. It’s a fantastic stand-in for Fontina, thanks to its smooth melting and robust yet mellow taste.

Whether you’re sprinkling it on an Italian pizza, tossing it in a fresh salad, or pairing it with French toast and a glass of red wine, Edam brings a delicious touch to any dish.

5.Parmesan

Looking for a cheese that packs a punch? Parmesan is a fantastic substitute for Fontina when you want a bolder, more savory flavor.

Hailing from cow’s milk, Parmesan is aged for at least a year, which gives it that signature firm, granular texture and a deep, nutty taste.

Whether you grate it into a fine powder or shave it into delicate slivers, Parmesan is a versatile superstar.

Sprinkle it over pasta dishes, toss it into salads, or mix it into baked goods–this cheese knows how to elevate your meals.

6.Emmental

Emmental, also known as Swiss cheese, hails from Switzerland’s Emmental region. This semi-hard cow’s milk cheese is famous for its hole-pocked look. It has a distinct nutty flavor with hints of fruitiness.

While its aroma might not be for everyone, Emmental shines in fondues and steals the spotlight on any charcuterie board.

7.Tofu

Tofu as a Fontina substitute? Absolutely! Tofu hails from East Asia, made by grounding and soaking soybeans in water, with the solids forming into tofu.

It’s a nutritious option that can help lower cholesterol and offers potential health benefits. While firmer than Fontina, tofu works great in pasta dishes and baked goods.

Plus, it’s gluten-free and a fantastic dairy-free alternative for vegans.

8.Cheddar

Looking for a vibrant and versatile cheese? Cheddar is here to add some excitement to your dishes! With its sharp, bold flavor, it’s a fantastic alternative to Fontina.

Whether you slice it thin, grate it over pasta, or melt it into a creamy sauce, cheddar is your go-to for countless recipes.

Its robust taste stands out, yet it still plays nicely in pizzas, sandwiches, salads, and baked dishes. Perfect for when you want a little extra punch in your meals!

9.Mozzarella

Mozzarella is a crowd-pleaser with its mild, milky flavor. It’s a great stand-in for young Fontina, offering a lighter, cleaner taste. Unlike Fontina’s nutty, earthy finish, Mozzarella provides a subtle, slightly tart ending.

One of its standout features is that super-stringy texture when melted, making it a perfect swap in recipes where you want that gooey goodness.

Whether you’re tossing it on pasta, layering it on pizza, adding it to sandwiches, or sprinkling it on salads, Mozzarella brings a touch of sweetness and creaminess to any dish.

10.Montasio

Meet Montasio, a rich and creamy Italian mountain cheese that’s like a cousin to Fontina. With its velvety texture and deep, nutty flavor, it’s a perfect stand-in for Fontina in any dish.

At 32% fat, Montasio is definitely a treat, but if you’re looking for that indulgent creaminess Fontina brings to the table, this cheese delivers.

Plus, it’s incredibly versatile–grate it over pasta, melt it in a sauce, or enjoy it all on its own for a deliciously hearty snack.

11.Vacherin

Vacherin is a rich and creamy cow’s milk cheese hailing from France and Switzerland, often compared to Brie for its smooth texture.

This cheese shines as a top-notch substitute for Fontina, especially the French Mont d’Or variety, which offers a decadently buttery flavor.

Its high-fat content makes it a star in melted dishes–think sauces, pasta, fondue, and savory pies.

But Vacherin isn’t just for cooking; it’s also a delight when served at room temperature, paired with crackers on a cheese board for a simple yet elegant snack.

12.Gouda

Gouda is a fantastic substitute for Fontina, bringing a similar spicy, earthy charm to the table. This Dutch cheese has a saltier taste and a higher fat content, which makes it delightfully soft.

It’s a dream to melt into fondue, and it’s equally great sprinkled over pasta. Plus, it adds a rich touch to salads and even desserts.

13.Gruyere

Gruyère, a Swiss cow’s milk cheese, is a fantastic stand-in for Fontina. This hard cheese has a flavor profile similar to Fontina and is widely available in most supermarkets, making it a versatile choice.

Known for its characteristic holes, Gruyère is perfect for adding a touch of elegance to charcuterie boards and transforms into a creamy, melty delight when heated.

Sprinkle it grated over soups or pasta, or use it in recipes that call for a smooth, melty cheese.

14.Provolone

Say hello to Provolone, another Italian gem that’s ready to elevate your dishes! This tangy, light cow’s milk cheese is a fantastic substitute for Fontina in both hot and cold recipes.

Opt for the non-smoked variety to keep the flavor profile on point. When young, Provolone offers a mild, milky taste with a hint of zest. As it ages, it transforms into a bolder, tangier delight.

While it’s softer and a bit tricky to grate, Provolone melts beautifully, making it a perfect addition to salads, pasta, and sauces. Give it a try and see how it enhances your meals!