"Nancy Young" > wrote in message
...
>
> "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
>

I think I will try the Gouda. Yes, we have Gouda here, lol. For some
strange reason, I can find most any cheese, except for Fontina. Maybe no
one buys it, so no one is stocking it?

Cookie