"ntantiques" > wrote in message
oups.com...
>
> 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
>>
>> Cookie
>
> Depends entirely on your recipe, but off hand I'd go with Havarti or
> maybe Muenster. The most likely option would probably be Monterey Jack
> - that seems to be pretty widely available these day. Aged cheddar has
> different "meltability" charactaristics than Fontina and in some
> recipes will actually sort of curdle & get oily.
>
> Nancy T
>

Thanks Nancy. I thought extra aged cheddar might be too oily. I will try
Gouda, as someone suggested, and see how it turns out. Muenster sounds good
too, maybe I will buy 500 g of each, and try both.

Cookie