"J. Eric Durbin" > wrote

> On Mon, 06 Feb 2006 23:29:31 GMT, "CookieChick" >
> wrote:
>
>>What is a good substitute for the Fontina in a recipe? Its a cheesy pasta
>>dish, and I have been unable to find Fontina in this tiny town. I have
>>some
>>extra aged cheddar, wondering if that would work? Any ideas, suggestions?
>>Thank you
>
> Perhaps a medium aged Gouda or Edam? Someone mentioned Swiss but swiss
> tends to be stringy, great for sandwiches but not so much for
> caseroles. Fontina melts very smoothly. I suppose in a pinch, Moterey
> Jack might work.

Well, if they can't find fontina, I think they're probably not going to have
medium aged gouda kicking around.

nancy