"J. Eric Durbin" > wrote in message
...
> 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.
>

Thanks. I will try the Gouda. Hopefully my pasta will be very gouda. :P

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