There are many substitutes for Fontina cheese, such as Provolone, Gruyere and Gouda cheeses. The reason why many different cheeses can substitute for Fontina cheese is because Fontina cheese has a milder taste that can be easily replaced with a variety of options, depending on the cook's liking.
This is especially true because of the fact that the most common form of Fontina cheese that is sold in United States markets is Danish Fontina cheese. This type of Fontina cheese has a mild taste and softer texture than other variations of Fontina cheese, like Italian Fontina cheese which has a sharper taste.
One particular recipe, like a grilled chicken and roasted red pepper sandwich with Fontina cheese, is a great example of how Fontina cheese can be replaced. Provolone, Gruyere and Gouda cheeses all work fine at replicating the Fontina taste. Fontina cheese can also be replaced with Emmental cheese.
Fontina cheese that is sold in U.S. markets tends to have a smooth, creamy and buttery-nutty taste to it. The Italian counterpart has a stronger taste, however, with a particularly pungent scent. It makes a great table cheese, and it has a pleasant taste when melted down. It also goes well with white wine and various sandwich recipes, especially the one aforementioned.