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Fontinella is actually a brand of cheese produced in North America and should not be confused with Fontina. Though both are creamy, semi-soft cheeses, Fontinella is much tangier than Fontina. Better substitutes for Fontina are Gruyere, Emmental, raclette, Appenzeller, Morbier, Beaufort, Bel Paese, or provolone.
I just tried to substitute fontinella for fontina in a cheese sauce and it curdled in the pan. Used it anyway though. Oh well.