Skip to Content

The 15 Best Fontina Cheese Substitutes, Ranked

The 15 Best Fontina Cheese Substitutes, Ranked

Looking for quick Fontina cheese substitutes? Fontina, a semi-soft cheese from Italy’s Val d’Aosta, is known for its rich, creamy texture and intense aroma. While it’s delicious and unique, it’s not always readily available or to everyone’s taste. Discover our top Fontina cheese alternatives and how to use them in your favorite recipes.

We go into details about how to use each Fontina cheese substitute below and when you should use each one, but here’s a quick snapshot of our best Fontina cheese substitutes.

Substitute CheeseSubstitution Ratio
Bel Paese1:1
Brie1/2 c Brie + 1/2 c Gruyère for 1 c Fontina
Edam3 oz Edam + 1 oz Gruyère for 4 oz Fontina
Monterey Jack1:1

What is the yield in cups from a block of shredded Fontina cheese?

4 ounces of cheese yield about 1 cup of shredded cheese, based on the general guideline. So, if you have a block of Fontina cheese, you can use this as a rough estimate.

How much Fontina cheese is required to produce a cup of melted cheese?

One cup of solid cheese will yield about one cup when melted, based on the general of thumb for most cheeses. Keep in mind that this is an approximation, and the actual amount may vary. For a precise measurement, it’s recommended to melt the cheese and measure it in its melted state.

If I don’t have a scale, how can I estimate the weight of Fontina cheese?

  • You can convert recipe instructions using measuring cups and spoons. For example, each cup contains eight ounces.
  • Use common household objects as a guide. For instance, one ounce of cheese is roughly the size of three dice.
  • You can use your hand to guesstimate the weight of your food.
  • For semi-hard cheeses like Fontina, 1 cup is equivalent to 4 ounces. So, if you grate the cheese, you can measure it in a cup to get an approximate weight.

Fontina Cheese Substitutes


Gruyère and Fontina are both cow’s milk cheeses, but they have different flavors. Gruyère is nutty and melts well, while Fontina has an earthy taste with a creamy melt. Gruyère can replace Fontina in melted dishes, such as a casserole or sauce, but the taste will be slightly different. 

Substitute Gruyère for Fortina cheese in a 1:1 ratio.


Gouda can replace Fontina cheese in recipes, especially when melted, due to their similar textures. Young Gouda is mild and creamy, making it a suitable substitute in dishes, like fondues, creamy sauces, and casseroles, that require smooth melting cheese. However, the flavor will shift from Fontina’s earthy tone to Gouda’s milder, slightly sweet taste.

Use Gouda in a 1:1 ratio for Fontina cheese.

Bel Paese

Bel Paese, a mild and buttery Italian semi-soft cheese, can be used as a substitute for Fontina in recipes requiring a creamy, meltable cheese. While both cheeses melt well, substituting Bel Paese will result in a milder, less earthy flavor compared to Fontina. 

For a direct substitution, use a 1:1 ratio.


Havarti and Fontina are both semi-soft cheeses with similar textures, making them good substitutes for one another in recipes. Though their flavors differ, their similar meltability makes them interchangeable in many dishes, such as sandwiches, sauces, and casseroles. 

Substitute it in a 1:1 ratio.


While they aren’t identical, they do share some similarities that can make one a reasonable substitute for the other in dishes like fondues, risottos, or pizzas. But its distinctive aroma might alter the dish’s intended flavor, so consider the recipe and individual tastes before substituting.

Substitute it in a 1:1 ratio.


Mozzarella can serve as a substitute for Fontina cheese in pizzas, pasta, and gratins, due to its similar melting quality. However, mozzarella tends to have a milder, less distinct flavor compared to the earthy and rich taste of Fontina. If using fresh mozzarella, be aware of its higher moisture content, which might affect the dish’s texture.

Replace Fontina cheese with mozzarella in a 1:1 ratio.


Provolone is another good replacement for Fontina cheese, thanks to its good melting properties. However, their flavors differ, with Fontina being nutty and earthy and Provolone ranging from mild to sharp. 

While the substitution works for melting dishes, the taste might slightly change depending on the chosen Provolone variety.

Replace it in a 1:1 ratio.

Monterey Jack

Monterey Jack cheese is a suitable substitute for Fontina, especially in pasta dishes, casseroles, or when a cheese that melts well is needed. However, their flavor and texture do differ. It’s a decent alternative, especially if you don’t have anything else on hand.

Substitute it in a 1:1 ratio.


For dishes that require melted cheese, such as sauces or casseroles, Emmental can be a good substitute for Fontina because of its similar melting properties. But if Fontina’s unique flavor is essential to the recipe, the taste may change. 

Substitute Emmental for Fortina cheese in a 1:1 ratio.


Edam cheese works well as a substitute for Fontina, especially in dishes where the specific flavor of the cheese isn’t the central focus. If you decide to use it, consider combining Edam with another cheese, like Gruyère, to mimic Fontina’s flavor depth.

Combine 3 ounces of Edam with 1 ounce of Gruyère for every 4 ounces of Fontina.


Muenster cheese can work as a substitute for fontina cheese in recipes where the flavor and texture differences aren’t crucial, like grilled cheese sandwiches or casseroles. Adjust the ratio and consider blending with other cheeses to achieve the desired outcome.

To substitute, start with a 1:1 ratio.


Raclette cheese has a stronger, savory flavor compared to the milder and sweeter taste of fontina. Using raclette as a substitute will add a more pronounced cheese flavor to your dish. You can use it in multiple ways: on pizza, in baked dishes, or melted over vegetables 

Substitute it in a 1:1 ratio.


When substituting Tilsit for Fontina, consider your dish. Tilsit’s tangy flavor works well in grilled sandwiches and casseroles but may not be ideal for mild dishes like traditional Italian ones. 

Since it has a more pronounced flavor, use less or add complementary herbs and spices to balance the flavors.

Substitute Tilsit for Fontina in a 1:1 ratio.


Both Brie and fontina melt well, but Brie’s creamy consistency may result in a smoother and creamier texture in your dish. To match fontina’s nutty taste better, mix Brie with a bit of stronger cheese like Gruyère or Emmental.

Mix 1/2 cup of Brie and 1/2 cup Gruyère for every cup of Fontina cheese.


Kasseri cheese is suitable for dishes like pizza, casseroles, and sandwiches, where Fontina is typically used for melting. However, it can be saltier, so be mindful of the overall salt content and adjust the seasoning accordingly.

Replace Fontina with Kasseri cheese in a 1:1 ratio.

The bottom line

When it comes to Fontina cheese substitutes, you have many options to fit different tastes. Whether you prefer something milder like Havarti, the nutty Gruyère, or the creamy Bel Paese, there are plenty of choices available.

To make great dishes, pick a substitute that suits your recipe and preferences, even though some alternatives may have different flavors and textures compared to Fontina cheese.

More About Fontina Cheese

Find the Perfect Fontina Cheese Substitute for Any Recipe

Find the Perfect Fontina Cheese Substitute for Any Recipe

Looking for quick Fontina cheese substitutes? Discover the 15 best Fontina cheese alternatives here and learn how to use them in your favorite recipes.


  • Gruyere: Use an equal amount as fontina cheese (1:1)
  • Gouda: Use an equal amount as fontina cheese (1:1)
  • Bel Paese: Use an equal amount as fontina cheese (1:1)
  • Havarti: Use an equal amount as fontina cheese (1:1)
  • Taleggio: Use an equal amount as fontina cheese (1:1)
  • Mozzarella: Use an equal amount as fontina cheese (1:1)
  • Provolone: Use an equal amount as fontina cheese (1:1)
  • Monterey Jack: Use an equal amount as fontina cheese (1:1)
  • Emmental: Use an equal amount as fontina cheese (1:1)
  • Edam: 3 oz edam + 1 oz Gruyère for 4 oz fontina
  • Muenster: Use an equal amount as fontina cheese (1:1)
  • Raclette: Use an equal amount as fontina cheese (1:1)
  • Tilsit: Use an equal amount as fontina cheese (1:1)
  • Brie: 1/2 c Brie + 1/2 c Gruyère for 1 c fortina cheese
  • Kasseri: Use an equal amount as fontina cheese (1:1)


  1. Replace Fontina cheese with one of our 15 suggested substitutes.
  2. Use one of the above ratios when substituting for Fontina cheese in a recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Skip to Recipe