Gruyere cheese is a wonderful and versatile type of hard cheese. It’s perfect for adding that extra bit of flavor to recipes like your classic French onion soup, or macaroni and cheese. However, if you don’t have Gruyere on hand or can’t find it at your local store, finding the best substitute for Gruyere cheese in recipes can be tricky. Fortunately, several options are available that provide similar results when trying to replicate dishes with Gruyere. In this blog post, we’ll discuss the different types of cheeses which make great substitutes for Gruyere Cheese and what kind of dishes they work best in!
What is Gruyere Cheese?
Gruyere cheese is a hard, yellow cheese made from cow’s milk native to Switzerland. It has a savory flavor with hints of nuttiness and sweetness and notes of fruitiness. The texture is semi-firm and slightly crumbly yet creamy at the same time. Gruyere cheese has been around since the 12th century, although it wasn’t given its name until 1839, when an aged version was developed in the village of Gruyères in Switzerland.
Gruyere cheese is classified as an Alpine Cheese because it originates in the mountainous regions of Europe, where cows can graze on lush grasses throughout the summer months each year. This unique terroir helps give Gruyere the distinct flavor that sets it apart from other cheeses. Over time, different versions of Gruyere have become popular across Europe with some variation in ageing times, ranging from just 2 months up to 12 or more months for extra sharp types like Appenzeller or Vacherin Fribourgeois cheeses.
Gruyere is most commonly used as an ingredient in fondue, quiches, gratins and French onion soup, but because it melts so well, it can be used for many recipes, both savory and sweet! Its excellent melting characteristics make it ideal for sauces (like Mornay sauce), pizzas, or even pastries like Croque Monsieur (a classic ham & cheese sandwich). And don’t forget dessert! You can find recipes using this delicious Swiss gem—from macarons to tartines to brownies or chocolate fondue!
What Does Gruyere Cheese Taste Like?
When you first bite of Gruyère cheese, you will be pleasantly surprised by its sweet and mild taste. The initial notes favor the buttery spectrum more than any other sensation as it melts in your mouth. While creamy to begin with, there is also an underlying sharpness and boldness on your palate that adds depth to the experience. This distinctive tanginess quickly fades away into a nutty aftertaste, which lingers long enough to make sure that each bite remains fulfilling until the end.
Being such a versatile cheese, Gruyère pairs perfectly with almost any food imaginable due to its subtle yet complex tasting notes; it can serve as an accompaniment or stand alone on its own during cold cuts platters or fondues! Its sweetness does well when combined with ham sandwiches as it provides contrast without covering up the flavors of other ingredients; while creating classic recipes like macaroni & gruyere cheese is absolutely unbeatable!
How is Gruyère Cheese Made?
Gruyère cheese is a type of Swiss cheese that is beloved for its nutty flavor and semi-firm texture. It has been made in the Swiss Alps since the 12th century, but its production process has remained unchanged. Gruyère cheese begins with pasteurizing raw cow’s milk and adding starter cultures. Then, calf rennet or microbial enzymes are added as a coagulant to solidify the milk into curds. Once ready, these curds are cut into tiny cubes, which cause them to release their whey. The remaining curd pieces are heated gradually to about 38°C (100°F) while stirring carefully to stay intact, eventually drying out completely.
The next step is pressing, during which pressure and heat bring together residual moisture inside the curds so they form a single block of cheese called “formage” or “gâteau” which gives Gruyère its distinctive concave shape once all four sides have been pressed together equally. After two days of salting with dry salt or brine solution on each side, Gruyère cheeses are finally taken from their molds and put into cellars, remaining for several weeks at 10-12°C (50 – 54 °F). This famous Swiss cheese matures under controlled temperature and humidity until it reaches full flavour — usually between 5–10 months — although sometimes it can take up to 12 months, depending on the desired age profile and taste preference!
Best Substitutes for Gruyère Cheese
Gruyère cheese is a delicious Swiss cheese with a nutty flavor that brings an extra touch to any dish. However, it might not be available in your local grocery store, or you might need a dairy-free option. Fear not, cheese lovers – there are wonderful substitutes that you must try!
1. American Swiss Cheese
American Swiss cheese is an excellent substitute for Gruyère cheese. It shares many of the same flavor and texture characteristics as Gruyère while also offering its own unique qualities. Both are semi-hard, nutty cheeses that have a slightly sweet taste. American Swiss has a milder flavor than Gruyère and lacks the distinct fruity taste that is so characteristic of one of Switzerland’s most famous cheeses.
When substituting American Swiss for Gruyère in recipes, it can help to add additional flavoring ingredients such as herbs or spices to replicate the more robust flavors found in traditional Gruyere. You may also need to adjust the baking time as American Swiss melts at lower temperatures due to its higher moisture content than other hard block cheese like gruyere.
Since both cheeses come from cow’s milk and offer similar nutritional values; however, American Swiss offers fewer calories per serving, so it can be a healthier choice if you’re watching your waistline! Additionally, with a higher quantity of protein and calcium per serving, this type of cheese could be ideal for those looking to get more essential nutrients into their diets without adding too much fat or sodium (both Gruyere and American Swiss contain only trace amounts).
Ratio: Use it in a 1:1 ratio for a similar texture and flavor in your recipes.
2. Emmental Cheese
Emmental cheese is an ideal substitute for Gruyère cheese in many recipes. Its nutty, sweet flavor and firm texture make it a great addition to any dish calling for Gruyère. Emmental has been used as a substitute for Gruyère for centuries, dating back to the late 18th century when Swiss immigrants brought the cheese over from Switzerland and began using it in their recipes.
Compared to other hard cheeses such as Parmesan or Pecorino Romano, Emmental has a milder taste and softer texture that pairs well with many dishes. Its mild flavor means you can use less of it while still getting great flavor without overpowering your dish with too much saltiness or intensity. Plus, its semi-hard consistency makes it easier to grate than some harder varieties of cheese like Parmesan or Pecorino Romano, so there’s no need to spend time manually grating if you want fine shreds of Emmental on top of your food items like pizza or pasta.
Additionally, Emmental melts very well due to its high fat and protein content levels—making it perfect for cheesy dishes such as macaroni and cheese or fondue! And because its low in sodium compared to most hard cheeses, you don’t have to worry about adding extra salt into your recipe if you’re using Emmental as a Gruyère substitute; allowing more control over how salty you want your dish to taste while still getting all the nice flavor notes from the tasty cow milk cheese itself!
Ratio: Substitute it equally for Gruyère to maintain a similar consistency and taste.
3. Beaufort Cheese
When it comes to finding a suitable substitute for Gruyère cheese in recipes, Beaufort cheese is a great option. Beaufort cheese is an artisanal French Alpine cheese made from raw cow’s milk that dates back centuries and has been enjoyed by royalty. With its nutty and sweet flavor, it can be used as an excellent replacement for Gruyère in dishes like fondue, quiche, omelettes, or gratins.
Beaufort has a similar texture to gruyere—it’s slightly firm on the outside but soft and creamy on the inside when melted—while its nutty taste brings out notes of hazelnut or oaky whiskey in cooked dishes. In comparison to Gruyere’s pungent tanginess, Beaufort’s flavor profile remains milder and more subtle even after being heated during the cooking process. This makes Beaufort ideal for those trying to reduce their salt intake while still wanting flavorful richness in food recipes.
As far as nutritional value goes, both pieces of cheese have similarly high calories—around 508 per 100 grams each—though thanks to its lower fat content (35-43 per cent compared with 37-45 per cent of gruyere), Beaufort could be considered better for you if you’re watching your fat intake! As an added benefit: Because of the semi-hard nature of this type of cheese, along with its high concentration of lipids (fats) present at room temperature, makes it easier to grate than softer styles like brie or camembert, without melting immediately under heat, such as from a grater blade while preparing dishes.
For those looking for an alternative without compromising on taste or quality compared with traditional gruyeres in Europe, definitely give Beaufort a try! They offer many advantages over typical gruyeres, including less strong and salty flavors coupled with higher creaminess alongside ease of grating due partially caused by their hard rind structure.
Ratio: Use it in a 1:1 ratio in any dish calling for Gruyère.
4. Fontina Cheese
Fontina cheese can be an excellent substitute for Gruyère cheese in a number of recipes. Both varieties are semi-hard cheeses with full bodies and mild, sweet flavors from ageing for several months. While Fontina has its roots in the Aosta Valley region of northern Italy, Gruyère is a Swiss cheese with French influences.
The texture of both Fontina and Gruyère is quite similar – both cheeses hold up well to melting. Fontina has a slightly higher fat content than Gruyère, making it creamier when melted than Gruyere; this could be beneficial when using it as a substitute in recipes such as fondue or macaroni and cheese where you want more richness in the final dish. While they can be used interchangeably depending on your preference, some subtle differences between them will affect the outcome of certain dishes if swapped out for one another.
For instance, Fontina’s flavor profile is earthier than Gruyere’s, so it may lend itself better to robustly flavored dishes like Italian risotto. In contrast, the latter’s nutty sweetness might better complement lighter fare like quiches or frittatas. In general, though, their flavor profiles work together fairly well, so most recipes will turn out fine either way! Ultimately the taste preferences of those consuming the dish should dictate whether one uses Fontina instead of Gruyere. If someone loves one over the other, then let their tastes guide your choice!
Ratio: Substitute it for Gruyère in a 1:1 ratio for a smooth and luxurious result.
5. Jarlsberg Cheese
Jarlsberg cheese is a great substitute for Gruyère cheese. It has similar characteristics, including a semi-firm texture and distinctive flavor that pairs well with vegetables, sandwiches, and snacks. Jarlsberg is often used as an alternative in dishes where Gruyère may be hard to find or too expensive.
Jarlsberg is a Swiss-style cheese originally from Norway, made from cow’s milk and produced since 1882 in a town called Jarlsberg near Oslo. The manufacturing process involves culturing the milk for two days before adding rennet to the vat; this gives it its characteristic milder taste when compared to other hard cheeses. Its slightly nutty flavor also pairs wonderfully with sweet and savory foods like salads, grilled meats, jams, fruits, and nuts.
Regarding texture, Gruyere cheese tends to melt more easily than Jarlsberg, making it preferable when baking or grilling dishes that need melted cheese on top or inside them. On the other hand, if you want a firmer texture that won’t completely melt away when cooked at high temperatures such as while roasting vegetables like peppers or onions – then using Jarlsbderg would be your better option as this variety retains its shape even after cooking at much higher temperatures than Gruyere does.
Flavor wise – although both kinds of cheese offer moderate saltiness (Gruyere containing more than twice the amount of sodium found in Jarslberg) – there is quite a difference between their overall taste profiles: While Gruyre offers nutty flavors and hints of sweetness; Jasrslberg leans towards earthier tones accompanied by grassy undertones as well as slightly acidic aromas (due mainly to its lower acidity rate).
Ratio: Use it in equal amounts when substituting for Gruyère in recipes.
6. Raclette Cheese
Raclette cheese is an excellent substitute for Gruyère cheese and can be used in a variety of applications. Raclette is a semi-hard cow’s milk cheese from Switzerland that has been aged for about two months. It has a nutty, buttery flavor with notes of nuts and slight sweetness that makes it ideal for melting. Its creamy texture and slightly sweet taste make Raclette the perfect cheese to melt over potatoes, vegetables, or even some rustic bread. When melted, its complex flavor combines perfectly with the other ingredients in your dish, creating layers of deliciousness that will tantalize your taste buds.
When looking at how Raclette compares to Gruyère as substitutes for each other, there are several things to consider: firstly, while they both fall into the category of hard cheeses – which means they are best suited for grating – their flavors differ significantly due to the aging process; secondly, whereas Gruyère tends towards a more pungent flavour profile depending on age (usually becoming stronger with age), Raclette is milder yet still full-flavoured without any hint of bitterness; thirdly, if you’re looking for something softer than Gruyère then you’ll be delighted by Raclett’s soft texture; finally as already mentioned above when melting either cheese should produce fantastic results according to what dish you’re cooking up!
Ratio: Substitute it in a 1:1 ratio in your recipes.
7. Engelberg Cheddar Cheese
Engelberg Cheddar cheese has been gaining popularity amongst home cooks as an excellent substitute for Gruyère cheese in recipes. This cow’s milk cheese, produced in the town of Engelberg in Switzerland, is a milder and creamier version of cheddar than what we typically find on our grocery shelves here in the United States. For this reason, it makes a perfect stand-in for Gruyère when making dishes such as classic baked macaroni and cheese or a gooey French onion soup.
So what makes Engelberg Cheddar special? The rich flavor comes largely from its traditional production methods passed down through generations of dairy farmers. First, they use unpasteurized whole milk that has not been homogenized to make their curd. Then these curds are hand-formed into wheels that are cured slowly at low temperatures over several weeks, resulting in a buttery texture and intensely smooth finish. The wheels are then aged up to 12 months to promote further development of the flavors; resulting in nutty and sweet notes depending on how long they’re aged before being sold to consumers like us!
All this effort ensures that Engelberg Cheddar provides us with an incredibly delicious alternative that can be used both melted or grated on top of dishes like lasagna, quiche lorraine, grilled sandwiches, gnocchi al Formaggio (cheese-infused dumplings), and much more!
Ratio: Use it in an equal amount to Gruyère.
8. Gouda Cheese
Gouda cheese is a unique and delicious-tasting cheese that can be a great substitute for Gruyère cheese in many dishes. Gouda is typically made from cow’s milk, making it higher in fat and calories than other cheeses. It has a rich flavor, with hints of sweetness and nuts, and its creamy texture makes it ideal for melting or grating over pasta dishes, salads or casseroles.
Gouda offers several advantages as an alternative to Gruyère cheese. It’s more widely available than Gruyère, making it easier to find at the grocery store or online; plus, it tends to be less expensive than other premium cheeses like Gruyère. And while its milder flavor may not stand up against the robust taste of Gruyère in some applications (like omelets), its subtle nutty undertones work well in most dishes requiring added depth of flavors without overpowering them.
When substituting Gouda for Gruyère—whether you’re adding shredded bits into your macaroni salad or piling slices onto grilled sandwiches—it’s important to choose quality ingredients: look for organic options if possible; skip pre-shredded varieties if they lack flavor (since preservatives could affect the taste); opt for freshly grated Gouda over pre-grated; and avoid buying pre-sliced versions unless you plan on using them immediately—even then their short shelf life should be considered carefully.
Ratio: Use it in a 1:1 ratio in your cooking or baking.
9. Appenzeller Cheese
Appenzeller cheese is an excellent substitute for Gruyère cheese when it comes to making fondue, mac and cheese, gratins, soufflés and other ingredients requiring a superb melting cheese. This nutty Swiss mountain-style cheese is subtly tangy with a pungent aroma. It has been produced since the 14th century in the Appenzell region of Switzerland, lending itself to some interesting historical tales as well – tales that can be related to any dinner table while enjoying its fantastic flavor!
Appenzeller has a semi-soft texture that makes it suitable for slicing or shredding all sorts of dishes. Its fat content ranges from 32% to 40%, providing enough moisture to avoid cracking and drying out during baking or grilling – exactly what you would expect from one of the best substitutes for Gruyère. Many chefs prefer Appenzeller due to its firmness, but remaining gentle on taste buds gives it huge potential to replace Gruyère in recipes and entire cuisine styles – like Quiche Lorraine!
Ratio: Substitute it in equal amounts for a different yet delicious taste.
10. Comté Cheese
Comté cheese is an excellent substitute for Gruyère cheese and can be used in many of the same recipes. Comté, also known as Comte, is a hard-cooked cow’s milk cheese made from semi-skimmed milk in a historical region of France named Franche-Comté. It has been around since the 12th century and has gained popularity, particularly due to its versatility.
While there are differences between Gruyère and Comté cheeses, they are actually quite similar in taste, texture and appearance. Both have a nutty flavor with earthy notes that intensify with age; both may have small salt crystals on their rinds which give them a slight crunchiness when bitten into; and both have similar relatively smooth exterior textures while having an interior that typically contains small holes caused by fermentation processes during maturation time.
When using one cheese as a substitute for the other make sure you take into account its strength: Comté is slightly stronger than Gruyère, so it is important to adjust accordingly – if you are making something that calls for 8 ounces of Gruyère, you should use 7 ounces of Comté instead. Also note that although the two cheeses can be used interchangeably, they do not melt identically: Comte retains more moisture than Gruyère because it contains less fat, meaning dishes with liquid content is important (like fondues) and might require some modifications.
Ratio: Use it in a 1:1 ratio for best results.
11. Le Broure Cheese
Le Broure cheese is an excellent substitute for Gruyère, a popular Swiss-style cheese. While it has a similar taste and texture to Gruyère, Le Broure cheese has some unique characteristics that make it stand out as an alternative.
Le Broure cheese is made from the same cow’s milk as Gruyère but has a slightly sharper flavor and softer texture than its counterpart. Additionally, Le Broure has more intense saltiness due to the longer ageing period (which can be up to 18 months). The minuscule holes within are also larger than those in Gruyere so you’ll still get that classic nutty sweetness while enjoying the full-bodied flavors of Le Broure. And unlike other alternatives which are often processed and milder tasting, this French variety makes for a bolder replacement perfect for adding extra character to any dish.
Le Broure also pairs particularly well with white wines or sweet fruits such as peaches or pears – making it an ideal choice when looking for something different yet flavorful enough to impress guests! Eating it fresh on crackers or with bread allows you to indulge in its nuances fully before cooking with it later. If you’re looking for an interesting substitute for your favorite gruyere recipes that packs just as much punch – look no further than Le Broure cheese!
Ratio: Substitute it equally for Gruyère for a bold flavor profile.
12. Graviera Cheese
Graviera Cheese is a traditional Greek cheese that can be used as a delightful and flavorful substitute for Gruyère. This hard, yellow-coloured cheese is made from sheep or goat’s milk and has a unique taste and texture.
Like Gruyère, Graviera cheese can be aged anywhere between two months to two years, giving it an excellent balance of creamy flavoring with nutty overtones. It also has a slightly sweet flavor due to its high butterfat content (up to 30%), making it perfect for classic fondue dishes or melted over vegetables as an accompaniment.
Regarding nutritional value, Graviera Cheese is a great source of calcium, phosphorus and B vitamins like riboflavin and vitamin B12 which are beneficial for maintaining healthy skin, better digestion and bone health respectively. It also contains significant amounts of protein (as much as 18%), so you get the same benefits without consuming too much fat! Adding just one ounce into your daily diet could provide up to 8% of your recommended iron intake while keeping calories low since only 50 grams contain 152 calories — significantly lower than the 187 calories contained in the same amount of Gruyère’s hard cheese!
Ratio: Use it in a 1:1 ratio in your recipes.
13. Parmesan cheese
Parmesan cheese is an excellent substitute for Gruyère cheese in many recipes. While Parmesan and Gruyère are both popular Italian and Swiss cow’s milk cheeses, they have distinct differences. Parmesan has a grana-style texture, with less moisture than Gruyère. It also has a higher fat content than Gruyère (27–30% versus 25%). Additionally, Parmesan is aged longer so it has more intense flavor which can sometimes be described as nutty and fruity.
When using Parmesan instead of gruyere, you’ll need to adjust the cooking time slightly since it melts faster than gruyere due to its lower moisture levels. It also should not be used raw as it doesn’t have the same creamy texture that gruyre does when eaten raw. Instead use it melted or mixed into sauces or casseroles where its unique flavor will shine through without overpowering the dish. In terms of substituting for other types of cheeses such as cheddar or mozzarella, parmesan again works well because of its strong flavor profile that complements many dishes while still bringing its own subtle nuances to them.
Ratio: Use it in the same quantity as Gruyère for a slightly different but delicious result.
14. Edam cheese
When looking for a Gruyère cheese substitute, Edam cheese is one of the best options around. This semi-firm Dutch variety of cheese has a subtle nutty flavor and a creamy texture that makes it ideal for use in many dishes that call for gruyère cheese. Not only does Edam have the same salty, rich flavor as its Swiss counterpart, but it also melts well when heated.
If your dish calls specifically for gruyère cheese, don’t fret! You can easily substitute an equal amount of Edam in its place with a few changes to your recipe. The only downside is that you may have a bit less saltiness given the difference between the two cheeses. To compensate, just add some additional salt or other ingredients that will enhance the overall flavor profile of your dish.
In terms of texture and taste, Edam stands out from other substitutes such as cheddar or brie due to its pleasant nutty flavour and soft yet firm texture which avoids giving food an overly melted feel when added during cooking or baking applications. Because this Dutch variety is naturally lower in fat than many others, like Gouda or Brie, making it is a great choice if you’re looking for healthier options to replace gruyere cheese too!
Ratio: Use it in a 1:1 ratio for a similar taste and consistency.
15. Kars Gravyer Cheese
When it comes to finding a suitable substitute for Gruyère cheese, Kars Gravyer Cheese is an excellent option. This semi-hard cheese is made from pasteurized cow’s milk produced in the Kars region of Turkey. It has a mild, nutty flavor works well in many dishes where Gruyère would traditionally be used.
Kars Gravyer Cheese has a texture similar to Gruyère’s and melts very easily when cooked. It can also be grated or sliced into thin wedges for use on sandwiches or other savory dishes. The flavor of this cheese tends to become more intense with age, so you may opt for one that has been aged three months or more for added robustness and complexity.
When substituting Kars Gravyer Cheese for Gruyère in recipes, keep in mind that the former will not produce as much of the rich caramelization due to its lower fat content—which is why it’s often blended with mozzarella when used as a pizza topping or shredded and included along with Emmental cheese in fondues. Additionally, because this cheese contains less butyric acid than traditional Gruyère varieties (such as those from Switzerland), it may require additional cooking time if using higher temperatures while baking/cooking certain dishes (such as quiches).
Ratio: Substitute it in equal amounts when you want to add a twist to your dishes.
Table of Substitution Ratio
Here’s a table with some common substitute options for Gruyère cheese and their suggested ratios:
| Substitute | How much to susbtitute |
| American Swiss Cheese | 1:1 |
| Emmental Cheese | 1:1 |
| Beaufort Cheese | 1:1 |
| Fontina Cheese | 1:1 |
| Jarlsberg Cheese | 1:1 |
| Raclette Cheese | 1:1 |
| Engelberg Cheddar Cheese | 1:1.5 |
| Gouda Cheese | 1:1 |
| Appenzeller Cheese | 1:1 |
| Comté Cheese | 1:1 |
| Le Broure Cheese | 1:1 |
| Graviera Cheese | 1:1 |
| Parmesan Cheese | 1:2 (grated) |
| Edam Cheese | 1:1 |
| Kars Gravyer Cheese | 1:1 |
Frequently Asked Questions
How does the substitution affect the taste of the dish?
Using a Gruyère substitute may alter the taste slightly, as each cheese has its own unique flavor profile. However, the overall result should still be delicious. It’s always a good idea to taste-test the substitute cheese before using it in your recipe to ensure it complements the other ingredients well.
Can I freeze Gruyère cheese substitute?
Yes, you can freeze most Gruyère cheese substitutes. However, it’s important to note that freezing can change the texture and consistency of the cheese. It may become crumbly or lose some of its meltability. It is best to use the substitute cheese within 1-2 months of freezing for optimal quality.
Are there any non-dairy substitutes for Gruyère cheese?
Yes, there are several non-dairy alternatives for Gruyère cheese. Vegan cheese brands often offer plant-based versions from ingredients like cashews, almonds, or soy. These alternatives can be good for those with dietary restrictions or preferences.
Can I substitute Gruyère cheese in fondue recipes?
While Gruyère cheese is a traditional ingredient in fondue, there are alternatives if you cannot find it or prefer a different flavor. Emmental, Swiss, or even a combination of Fontina and Parmesan cheese can be used to create a delicious and creamy fondue.
Bottom Line
The possibilities for your culinary creations are endless when it comes to finding a good gruyere cheese substitute. You’ll want to try different pairings with other flavors and foods to discover the ones that best fit your taste palette. Not only is this a cost-effective way to enjoy cheesy flavors, but you can also mix up your routine of repeatedly eating the same bland cheeses. From old-world Swiss cheese to peppery Parmesan, farmers’ cheeses to goat’s milk favorites, there’s something out there for everyone looking for an alternative to Gruyere cheese for their recipes. So get creative and have some fun exploring the world of gruyere subs!
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0 comments
I’ve tried using Swiss cheese as a substitute and it was pretty good. Didn’t have that nutty flavor of Gruyère, but it melted well.
Wasn’t it a great experience?
Raclette is a great substitute for Gruyère, especially in fondues. It has a similar creamy texture and deliciously strong flavor. Just be careful not to overdo it, as it can be quite overpowering. But if you’re a cheese lover like me, you’ll enjoy every bit of it!
Informative indeed.
I don’t get why people would substitute Gruyère. There’s no cheese that can match its unique taste and texture. Just buy the real thing!
:))
Fontina is my go-to substitute for Gruyère. It’s creamy, it melts beautifully, and it has a mild flavor that works well in most dishes. Plus, it’s usually easier to find in my local supermarket.
Fontina is delicious indeed.
It would be great.
Taste varies, right?