Fontina Cheese Substitute. Cream Cheese Frosting No Butter. Brocolli Cheese Soup Recipe.
Fontina Cheese Substitute
- Cheese analogues are cheese substitutes made most frequently from soybeans but also made from rice, almonds, nutritional yeast and other non-dairy ingredients. Cheese analogues are available in many of the same varieties as their dairy counterparts.
- Fontina is an Italian cheese made with cow’s milk. It has a soft, creamy interior and dark brown rind. Fontina has a mild nutty flavor and melts easily, making it a good choice for many savory dishes.
- A kind of pale yellow Italian cheese
- a pale yellow cheese from Valle d’Aosta in Italy
- Fontina is a cow’s milk Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content of around 45%.
fontina cheese substitute – Fontal (8
Made from pasteurized cow’s milk.
Photo depicts whole 8 lb. form of cheese.
We cut and wrap this item by the 1/2 pound.
Please contact us if you would like to purchase the whole form.
Beronia Rioja Gran Reserva 2001
Region: Rioja, Spain
Oaked: Yes, two years
Color: Tawny, slightly darker than the Rioja Crianza
Aromas: Leather, muted berry, oak, the aroma drew me back in each time I tasted.
Acid/Sweetness: Balanced but dry. I did not experience an overdrying "tannic" sensation I expected.
Body: Medium (lighter than I expected)
Finish/Length: clean, the fruit lingers
Date(s) consumed: 9/31/11 and 10/1/11
Price: 25.99 ( on the cheap end of the gran reserva spectrum)
Foods paried with:
1) Choizo and Italian Fontina stuffed mushrooms–good Pairing, not specacular–the wine outclassed the Mushrooms
2) Dates stuffed with Chorizo and Manchego—OK pairing but the Gran Reserva didn’t stand up to the sweetness of the dates very well
3) Pont L’Eveque Cheese–an outstanding combination. They made each other better.
4) Manchego Cheese–OK pairing, neither interferred with the other but didn’t enhance either very much either
5) Italian Fontina—not a good match
Overall impressions: The price keeps this wine from being anything other than a special occasion wine. It’s complexity would be lost when paired with many of the Rioja regions great dishes. Although I am not lamb’s greatest fan, this one might go very well with a simple (rare please) lamb chop with a pan sauce of mushrooms. But that’s as complex of a dish as I would pair this one with. A grass fed beef steak might be a great substitute for the lamb as well.
dinner for Ginger and Michael
My boss gave me a bunch of fresh peppers and eggplants from his garden, so I turned it into supper for myself and Michael and Ginger, who kindly lent me their kitchen while mine is out of commission. Madison suggested a pairing of sauteed eggplant with the gently spiced pilaf (I substituted bulgur for cracked wheat, since HEB didn’t have any), which worked well–the pairing had a nicely Mediterranean/Middle Eastern vibe to it. The pepper salad was just ok–the roasted peppers by themselves have a slimy texture that even cheese couldn’t dispel.
fontina cheese substitute