Fontina cheese

[question everything]

What can be close to it?

Have a recipe that calls for shredded Fontina. Last time did not find shredded but, I suppose, if I will find a chunk I can shred it myself. But if I cannot find any, what would be close to it?

Thanks

[brokephibroke]

1. Provolone perhaps.

[question everything]

4. Thanks. Will do that

[jpak]

2. Limburger

Just kidding

[mr_lebowski]

3. Interwebs says Provolone or Gruyere nt

[question everything]

5. Thanks. I think Provolone is softer

But good to know about this site

[flotsam]

8. If you can find a good sharp provolone

Like Boars head from a deli: "picante provolone cheese
Made in the Old World manner, this versatile cheese has a distinctly sharp taste. Boar's Head Picante Provolone Cheese is aged more than 5 months to produce a full-bodied flavor and smooth, creamy texture."
Have it thin sliced-and it will crumble easily and should substitute well for shredded. I prefer the sharper flavor.

[question everything]

9. Not sure that I want to add picante, will check the recipe again. Thanks

[CanonRay]

6. My wife the excellent chef

says Havarti

[question everything]

10. Now this is interesting. Have not used Havarti for ages. Thanks

[RockRaven]

7. Gruyere, provolone, gouda... As for pre-shredded or self-shredded there can be a

difference depending on the recipe/application. The cellulose they add to pre-shredded cheese to prevent clumping affects melting and browning to a degree. Whether or not that difference matters depends on your preferences/tastes and the recipe.

All that said, I'm no cheese expert.

[lillypaddle]

11. Per google

It's a cheese well worth exploring if you haven't already, but if you don't have any on hand or have difficulty finding it, Gruyère, provolone, Gouda, or Emmental are all perfectly fine substitutes in most any recipe calling for fontina.