Fontina cheese is known for its rich, creamy texture and slightly nutty taste.
It melts beautifully, making it a go-to for everything from gooey pasta sauces to cheesy sandwiches.
It brings just the right balance of mildness and depth, which is why it’s a staple in many kitchens.
But what happens when a recipe calls for Fontina, and there’s none in the fridge? Or maybe it’s not available at the store?
No need to scrap the dish—several other cheeses can step in and deliver a similar melt, creaminess, and flavor. Some options bring a nearly identical texture, while others offer a unique spin that might even make the dish better.
We’ve tested different cheeses in everything from fondues to grilled cheese sandwiches to find the best swaps. Whether you need something mild, slightly nutty, or extra melty, these substitutes will keep your recipe on track.
7 Substitutes for Fontina Cheese
Each of these cheeses has its own qualities. Some melt like a dream, while others bring a bolder taste. The best pick depends on what you’re cooking.
1. Gruyère cheese – Rich, nutty, and full of flavor
Gruyère is an excellent swap when Fontina isn’t available. It has a similar nutty and slightly sweet taste but with a bit more depth. Since it melts just as smoothly, it’s a solid choice for creamy dishes like fondue, pasta, and sauces.
Why it works: Gruyère has a semi-firm texture that softens beautifully when heated. Its flavor is more pronounced than Fontina, but it won’t overpower other ingredients.
Best for: French onion soup, baked dishes, mac and cheese, and sandwiches.
How to use: Swap Gruyère for Fontina in equal amounts. If the dish needs a milder taste, mix it with a bit of mozzarella.
If Gruyère isn’t in the fridge, check out these other helpful Gruyère cheese substitutes.
2. Havarti cheese – Creamy, mild, and melts beautifully
For a cheese that’s smooth, mild, and full of butter-like richness, Havarti is a great pick. It’s slightly tangier than Fontina, but its creamy texture makes it a fantastic swap in dishes that rely on a good melt.
Why it works: Havarti has high moisture content, making it perfect for creamy sauces and baked dishes. It’s mild enough to work in almost any recipe.
Best for: Pasta sauces, casseroles, grilled cheese, and mac and cheese.
How to use: Use an equal amount of Havarti in place of Fontina. If you want a bit more depth, mix in some Gruyère.
If Havarti isn’t an option, explore other smooth-melting Havarti cheese substitutes.
3. Provolone cheese – Mild, stretchy, and easy to use
Provolone is an excellent choice when you need a Fontina substitute that melts well but has a milder flavor. Young provolone is creamy and smooth, while aged provolone has a sharper bite.
Why it works: This cheese is known for its ability to melt smoothly, making it a solid option for baked dishes and sandwiches. The taste is a little less nutty, but it still blends well in most recipes.
Best for: Paninis, pizzas, casseroles, and cheese sauces.
How to use: Replace Fontina with the same amount of provolone. Stick to younger provolone for a softer melt.
If Provolone isn’t in the fridge, take a look at other great Provolone cheese substitutes.
4. Gouda cheese – Nutty, creamy, and slightly sweet
Gouda is a reliable swap when Fontina isn’t available. Young Gouda has a mild, slightly sweet flavor with a creamy texture that melts beautifully.
Why it works: It has a similar smoothness and mild nuttiness to Fontina. The taste is slightly sweeter, but it won’t drastically change the dish.
Best for: Grilled cheese, pasta sauces, baked dishes, and soups.
How to use: Swap Fontina for Gouda in equal amounts. If you need a milder taste, mix it with mozzarella.
If Gouda isn’t around, check out these other helpful Gouda cheese substitutes.
5. Emmental cheese – Mild, slightly nutty, and great for melting
Emmental is another good alternative if you’re out of Fontina. It’s mild, slightly nutty, and melts into a silky consistency.
Why it works: This Swiss cheese has a balanced flavor that won’t overpower a dish. It’s excellent in creamy recipes and works well with other cheeses.
Best for: Fondue, mac and cheese, grilled cheese, and cheese sauces.
How to use: Replace Fontina with Emmental in a 1:1 ratio. If the dish needs extra creaminess, mix in a softer cheese like Havarti.
If Emmental isn’t an option, see these other Emmental cheese substitutes.
6. Mozzarella cheese – Soft, melty, and mild
Mozzarella might not be the first cheese that comes to mind as a Fontina substitute, but it does the job well when you need a mild, gooey cheese.
Why it works: While it’s not nutty like Fontina, mozzarella melts incredibly well and brings a creamy consistency to dishes.
Best for: Pasta bakes, pizzas, casseroles, and grilled cheese.
How to use: Use an equal amount of mozzarella in place of Fontina. If you need more flavor, mix it with a sharper cheese like Gruyère.
Running low on mozzarella? Check out these other helpful Mozzarella cheese substitutes.
7. Taleggio cheese – Soft, creamy, and full of flavor
Taleggio is a lesser-known cheese that works well in place of Fontina. It has a rich, buttery texture with a mild tang, making it great for dishes that need an extra creamy melt.
Why it works: It has a similar smoothness to Fontina but with a slightly stronger aroma. It melts perfectly, making it ideal for creamy dishes.
Best for: Pasta sauces, risottos, and cheese dips.
How to use: Replace Fontina with Taleggio in equal parts. If the taste is too strong, balance it with a milder cheese like Havarti.
If Taleggio isn’t on hand, check out these other Taleggio cheese substitutes.
Frequently Asked Questions
If Fontina is missing from your mac and cheese recipe, Gruyère is one of the best replacements. It melts smoothly, has a nutty richness, and blends well with other cheeses. Havarti is another excellent option if you prefer a milder, ultra-creamy result.
Mozzarella can work in a pinch, but it doesn’t have Fontina’s nutty flavor. Since mozzarella is milder and stretchier, blending it with a bit of Parmesan or Gruyère will help create a more balanced cheese sauce.
Young Gouda is a fantastic choice for grilled cheese. It has a creamy texture and mild sweetness that pairs well with buttered bread. If you want to mimic Fontina’s slight nuttiness, mix Gouda with a bit of Havarti or Provolone.
Provolone melts well and can be a good replacement in lasagna, though it has a sharper bite compared to Fontina. If you’re after a smoother melt with a milder taste, try mixing Provolone with Mozzarella.
For a non-dairy substitute, cashew-based cheeses or vegan mozzarella-style cheeses work well. Look for plant-based cheeses that melt easily, as Fontina is known for its smooth, creamy texture.
