I was on another forum trying to find out a substitute for Fontina cheese. This was one of the answers that was given:
Our store does not carry fontina and I don't want to make the drive to get it if I don't have to. Is this stuff expensive??
Quote:
There is no substitute for fontina cheese. It melts into a cream, is fairly acid, and imparts a delicate flavour to what you are cooking. If I had to substitute fontina, I wouldn't do it with just another cheese - and parmesan is far too dry - I would mix some gruyere (grated) with some parmesan, some milk and a drop of vinegar, all to a thick paste, and then use it as if it were fontina
Our store does not carry fontina and I don't want to make the drive to get it if I don't have to. Is this stuff expensive??
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Laura
Laura