Saturday, April 21, 2007

Being Cheesy


Is anyone out there a cheese whiz?

What is a good substitute for Fontina?

I'm looking at Gourmet's May 2007 recipe for Roasted-Vegetable Lasagne.

2 comments:

Beth said...

According to my sources, depending on the particular flavor you're desiring, you can use a mild swiss, gouda, monterey jack, or gruyere... or a combination of any of the above.

Femminista said...

Thanks, B. My friend Chef Edith also suggested swiss. I have some Norwegian Jarlsberg in the fridge, so I may use that, perhaps cut with some provolone or mozzarella if it is too strong.