Leaving shortly to shop for food for a big party. The birthday boy has requested spinache lasagne, which I make with a Bechemel sauce. The recipe calls for Fontinella cheese, but I have my doubts that I will be able to find any.
Suggestions for a substitute that can be found easily??
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Substitute for Fontina cheese
For spinach lasagna recipe
I goofed, managed to edit the title but not the post....
I need a substitution for FONTINA, not Fontinella. Thanks
I need a substitution for FONTINA, not Fontinella. Thanks
Wikipedia
Young Fontina has a softer texture (and can be suitable for fondue). Fonduta is a traditional dish of Fontina whipped with eggs and cream. Mature Fontina is a hard cheese. Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity. It melts well. It can be substituted with: Gruyère, Emmental, Beaufort, Taleggio, Edam, or Gouda.
I'd say Gruyère or Appenzeller if it is the grated hard cheese you need.
Maybe a young Gouda or some Havarti.
According to Cook's Thesaurus: Gruyère OR Emmental OR Beaufort OR Edam OR Gouda OR Bel Paese OR Appenzell OR provolone OR rablochon...
It would be a criminal waste of Reblochon.
Many thanks.
Update:
Thanks for the quick replies as I was in a rush to get out the door that day. I went with the Appenzzzzwhahuh-whatever-it's-called cheese and it was DELICIOUS. As a matter of fact I just finished some that was leftover. I couldn't tell the difference from my normal recipe with Fontina.
Oh, and the coconut cake was a success thanks to the little Mini-Asia shop in Bonn that had the cream of coconut (not to be confused with what is in most stores here under the same name--this stuff is sweetened) I needed.
Oh, and thanks to Lidl's American week, my pecan pie was a smash hit.
Despite my choice not to add the veal to my meatloaf (for the price they wanted, I could buy a month bus pass), it too was a hit. But of course it was covered in bacon and the diners were Germans.
I do the think the chili was the overall favorite. The German diners were a bit miffed that there were no noodles to go with it and I had to explain what to do with the lime wedges, sour cream green onions and taco chips it was served with.
Thanks for the quick replies as I was in a rush to get out the door that day. I went with the Appenzzzzwhahuh-whatever-it's-called cheese and it was DELICIOUS. As a matter of fact I just finished some that was leftover. I couldn't tell the difference from my normal recipe with Fontina.
Oh, and the coconut cake was a success thanks to the little Mini-Asia shop in Bonn that had the cream of coconut (not to be confused with what is in most stores here under the same name--this stuff is sweetened) I needed.
Oh, and thanks to Lidl's American week, my pecan pie was a smash hit.
Despite my choice not to add the veal to my meatloaf (for the price they wanted, I could buy a month bus pass), it too was a hit. But of course it was covered in bacon and the diners were Germans.
I do the think the chili was the overall favorite. The German diners were a bit miffed that there were no noodles to go with it and I had to explain what to do with the lime wedges, sour cream green onions and taco chips it was served with.
Haha- I have the same thing every time I make tacos or burritos. I get starred at until I pre-assemble them for everyone. I never understood the confusion
Maybe a young Gouda or some Havarti.
The Gouda suggestion is terrible. Sorry, but that has no flavour at all and cannot be compared to Fontina.
Ahahah! When I first mentioned that I would be making Lasagne, and that I was worried I wouldn't be able to find Fontina, they all said, "why just use Gouda, of course"!
I try very hard not to seem snobby about the lack of variety in grocery stores here, but it was very difficult at that suggestion to remain calm!
I try very hard not to seem snobby about the lack of variety in grocery stores here, but it was very difficult at that suggestion to remain calm!
I never understood the confusion
That is the best part. The look on their faces is priceless.
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