Italian fontina cheese. Typically, fontina produced in the Valle d’Aosta, Italy (the cheese’s birthplace), will be slightly more pungent than renditions made in the U.S., France, or other regions of Italy. Add Fontina cheese, and 1/4 cup of the Parmesan cheese. You might know it as fontina, fontal, fontella, or fontinella.Foremost, it is a cow’s milk cheese which makes it very versatile and in turn makes it easier to search for fontina cheese substitutes. As mentioned above, fontina cheese is a semi-soft Italian cheese. I will try this dish again, but next time, I will use 6 oz of fontina cheese … Fontina cheese (Fontina d'aosta) is a cow's milk semi-soft cheese from Val d'Aosta, Italy although there is a Danish version too. Cooking is fun, but at the same time, it’s complex. Top with remaining 1/4 cup Parmesan cheese. A traditional use is to shred and melt over fresh gnocchi. Unavailability: Fontina cheese is sometimes unavailable in many places, thereby people have to look for its alternatives. Mix together gently, and pour into casserole dish, and mix with macaroni. Nutritional value: It’s high on calories. Bake at 350° F 30-35 minutes, or until heated through and golden on the top. See Substitutes. I love Fontina cheese. Some Substitutes for Fontina Val d’Aosta. When it's time to drink, we love fontina with vouvray, chardonnay, riesling, chianti, Montepulciano, or cabernet sauvignon. Fontina is aged and pungent and makes a good table cheese which is mild and smooth when melted. I don't remember where I got this from, but I tweaked the original recipe to suit my taste buds. Fontina is a smart foundation for any charcuterie recipe, and you can always wow your party guests away with roll ups of zucchini and bacon wrapped around warm chunks of fontina cheese. Smell: Many people are intolerant to its smell, which intensifies with aging. If you can’t find fontina, you can use gruyere, provolone or gouda. The scallions bring a really great flavour to this dish, but we easily could have cut down on the fontina cheese. Hence they look for Fontina cheese substitutes. As a major cheese lover, I can't believe I am even going to bring myself to type this, but this recipe just had too much cheese. Butter – I like to use salted butter to toss the pasta in, but you can use unsalted if that’s what you have and add a little salt for seasoning. Fontina Cheese – Grate you fontina cheese using a box grater so that incorporates easily with the pasta and butter.