Have you ever look in your fridge and realize—disaster!—you’re fresh outta Montasio cheese? No worries; I have been there so many times myself. But cheeseboard panic is no joke when a recipe’s calling for that nutty goodness.
That’s why I went on a mission to find the best substitutes for Montasio cheese out there, so we never have to let a cheesy dish go to waste. And let me tell you, I sampled some real winners in the process. From melty marvels to sharp surprises, I’ve got all the tasty intel to save your supper.
No more worrying what to use instead – just keep reading’ to get the real deal on replacements that’ll have your mouth watering all over again. We’ll cover crowd-pleasers like Parmesan, underdogs like Fontal, you name it. By the time you finish, you’ll be so pumped to get cooking that you might just make twice as much.
Best Substitutes for Montasio Cheese
1. Asiago
First up, we got the tried-and-true Asiago cheese! Now this one knows a thing or two about stealing the show, if you catch my drift.
See, Asiago’s got flavor for days with her bold, nutty profile. Really packs that same rich umami punch as Miss Montasio. But the party doesn’t stop there; she’s also a champ when it comes to melting. We’re talkin’ perfectly bubbly, stretchy goodness every time.
That creaminess is just heavenly over pasta or mixed into scalloped potatoes. Not to mention she photographs like a dream for Gram. It’s easy to see why Asiago’s tipped as Montasio’s go-to understudy.
The best part? These two are practically twinsies, so you can swap cups for cups and not miss a beat. The recipe will come out just as tasty, I promise. I like to think of Asiago as my beautiful plan B—she always steps up to save the day.
2. Parmigiano Reggiano/Parmesan
Next up, we go heavyweight: Parmesan cheese. Now this one might lack some finesse compared to our first pick, Montasio, but it gets the job done.
whenParmesan got a much bigger, almost addictive flavor that’ll wake up any dish. It’s rich, it’s sharp, it just hits differeI almostmost forgot that it also adds that lovely crunchy/creamy texture when you grate it in. No wonder everyone’s always raving over it.
intimidating ifNow I know that savory snazz could seem intimidating if swapped in 1:1 for the milder one. But have no fear; I’m here to tell you it works like a charm once you get those seasoning levels on point.
See, that parmesan power packs a way saltier punch than Montasio’s subtle styling. So,, my advice? Start with just a little parm in your recipe, then taste and add more ’til it tastes balanced. Watch as those bold flavors meld into something magical.
Pro tip – it also helps offset that salt if you add a splash of sweetness somewhere else in the dish. A little maple in your green beans is my personal favorite trick.
I also gotta shine some light on an underdog in Parm’s crew – grana padano cheese! This buttery beauty gives you Parm’s cream without quite as much kick. Swap it in the same way for a mellower nuanced flavor.
3. Emmental
Alright, we’re keeping the good times cheesin’ with the next sub, Emmental! Now this one might hail from across the big pond in Switzerland, but girl, does she know her way around a melting pot?
Emmmental is like a tasty little chameleon – her mild nutty creaminess lets her blend right into any recipe seamlessly. But make no mistake, she’s still got that bougie alpine flavor that screams sophistication. The perfect combo if you ask me!
I love seeing those beautiful straw colored flakes just melt and melt into ooey gooey bliss. Girl knows how to make an entrance and keep the party going if you know what I mean. Her creamy texture is such a treat in sauces, soups, you name it really.
And while she may lack a bit of punch next to our mountain mama Montasio, that just means you get to pile on more! Emmmental takes direction so well too. A little paprika, mustard – whatever calls your name really spices her up.
I say if you’re looking for silky alpine magic sans intensity, this sub delivers big time. Just ask my Italian mama – we used Emmmental instead of Montasio in my Nonna’s lasagna one time and now it’s a permanent swap!
Emmmental brings such a wonderful meltability, I doubt you’ll be able to go back. Plus she photographs like a dream, just like our OG. So really, what’s not to love about this delectable Swiss sweetie? I say just give her a whirl – your taste buds will thank you later!
4. Gruyere
Alright y’all, up next we got Gruyère. Now this cheese might hail from Switzerland but it sure knows its way around a melty situation.
Gruyère is a creamy chameleon – its mild nutty flavor lets it blend into any recipe seamlessly. But make no mistake, Gruyère still packs an alpine punch that screams sophistication. The perfect combo if you ask me!
I love seeing those beautiful straw-colored flakes just melt into oozey bliss. It knows how to make an entrance and keep the party going if you know what I mean. Its texture is such a treat in sauces and soups.
While Gruyère might lack some of Montasio’s punch, that just means you get to pile on more! It takes direction so well too – a little paprika or mustard really spices it up.
If you want silky alpine magic without much intensity, Gruyère delivers. My Italian mama used it instead of Montasio in Nonna’s lasagna once and now it’s permanent.
Gruyère brings wonderful meltability. I doubt you’ll be able to go back once you try it. So really, what’s not to love? Give it a whirl – your taste buds will thank you later!
5. Fontal
Alright folks, up next we’ve got Fontal. Now this soft cheese hails from Italy and brings some nice tang to the party.
Fontal’s got a lighter texture than our main man Montasio, but packs those same nutty Alpine flavors we love. The tang adds a lovely brightness that pops in all sorts of recipes.
It melts nice and smooth too. Try layering it in a baking dish or tossing some into roasted veggies. The funkiness plays really nice with other strong flavors like sun-dried tomatoes or artichokes.
Now I know Fontal ain’t quite as readily available as bigger names. But let me tell you, it’s worth seeking out just for that zing. It reminds me a bit of a less salty Livarot from Normandy.
So if you want to mix things up but keep things tasty, Fontal’s your guy. Just go cup for cup and be ready for your taste buds to do a little happy dance. Tangy cheese is always a party, am I right?
Speaking of parties, my gal Sara swears her Fontal frico is a guaranteed crowd-pleaser. So maybe give that recipe a whirl next Montague-less Monday. I’m betting you’ll be one happy snack maker!
6. Gouda
Alright friends, next up we’ve got another versatile option – Gouda cheese! Now this Dutch lovely comes in all sorts of flavors, from mild and young to well-aged beauties.
Gouda has such an amazing ability to complement. A mild variety adds creamy silkiness, while the older styles kick it up a notch with more intense nutty and caramel notes. There’s truly a Gouda for every taste out there.
I personally love the complexity you get from the aged varieties. The balance of salty, sweet, and savory just sings in every bite. It melts like a dream too, getting all ooey and gooey without getting too greasy.
Now I know that more seasoned Gouda can be on the salty side. But really, the bolder flavor profiles just amp up whatever you pair it with. Things like roasted potatoes, apples, or meat are a match made in heaven.
If you do use an aggressively aged sample, you may want to keep things in touch with other ingredients. But honestly, a little salt never hurts anybody in my book! Live your best sodium life, I always say.
When in doubt, the mild or smoked varieties are very forgiving. My friend Kat uses Gouda in her macaroni all the time, with great results. So really, you just can’t go wrong with this delicious Dutchman. I say throw some in your next casserole—you won’t regret it!
7. Latteria
Alright friends, we’ve made it to the cheese board midway point, so let’s refuel with our next choice – Latteria cheese! Now this Italian beauty has quite the pedigree, coming from either cows or goats.
Latteria is like a total enigma – mild when young but growing bold with age. As it matures, deeper flavors of cream, herbs and even leather emerge. It gains complexity unlike any cheese I’ve tried before.
The texture is a show-stopper too. There’s an amazing layering of silk and crunch, like several cheeses in one bite. A true chameleon able to enhance so many dishes.
This babe stands out whether grating over pastas, crumbling into salads or simply serving on a board. But I gotta say, it’s magic when baked. Latteria gets all melty and irresistible while keeping some texture too.
Now I know tracking down Latteria might take some hunting. But just you wait until you taste it – the hunt will be so worth it. And once you do find this rare beauty, be sure to stash some away for aging too.
Seriously, if you love big cultured flavors, Latteria is a must. My buddy Enzo made the best tomato tart using 2-year Latteria – I dream of it to this day! I have a feeling you will too after trying.
8. Piave
Alright friends, we’ve made it to the home stretch of our substitute showdown – let’s finish strong with Piave cheese! Now this Italian beauty hails from the Veneto region and she’s quite a crowd pleaser.
Piave gal brings all the nutty deliciousness of a young parm but at a fraction of the saltiness. She still packs plenty of savory oomph though, so don’t you worry none about flavor. And oh that creamy texture, just kiss your taste buds goodbye it’s so darn good!
What I love most is Piave’s amazing versatility – she takes to any recipe with ease. Grated over pastas, crumbled into salads, baked into breads – no dish is beyond her reach. Not to mention she photographs pretty as a picture too, just like our girl Montasio.
But where Piave really shines is in long, slow cooking. You want that nutty latte flavor intensified? Just braise some short ribs with Piave or let it melt into a bubbling lasagna. Girl knows how to round out any stew or sauce, lemme tell ya.
Now I know Piave pops up more in certain specialty stores than the grocery aisle. But trust, she is so worth hunting down for her mild magic. Don’t believe me? Just ask Mimi from “Nonna Knows Best” – she says her piave polenta is out of this world!
So whether using Piave in place of parm or our main Montasio babe, you just can’t go wrong. Give her a spin and I promise you’ll be one happy cook. Buon appetito, friends!
Additional Substitutes
Well whaddya know, we done covered a whole cheeseboard’s worth of options but I still got a few more subs to shine a light on! First up is a real charmer – Pecorino Romano.
Now this gal may hail from Italy same as our girl Montasio, but she’s got way more zing. Pecorino packs some real lip-smackin’ saltiness that’ll wake your tastebuds right on up. Perfect for folks who like their flavor power-packed!
I like grating her over pastas or tossing big crumbles into salads. Really lets all those other flavors sing without muting anything. Just go light on the Pecorino at first since she’s fiercer than our original diva.
Another green filly making her debut is fontina cheese. Now this sweet potato has a real creamy melt to her that oozes all nice and dreamy. Great for dishes like baked ziti where you want that good gooey factor.
She’s not too sharp neither, with a gentle nutty nuance that pairs with just about anything. Honestly, I think fontina might just steal the whole show next time I sub her in!
Well friends, I think that about wraps our top picks to swoop in when Montasio’s unavailable. Hope you feel all inspired to get creative in the kitchen tryin’ these delicious subs! Let me know if any become your new faves – I’m always lookin’ for more cheesy options to drool over. Buon appetito!
FAQ’s
Alright you cheese fiends, before we part ways I thought it’d be a good idea to touch on some FAQs about substituting in the kitchen. You know, for any other curious cooks out there!
Does the substitution have to be cup for cup?
For the most part yea, but don’t fret if you’re an eyeballer like me. Feel free to adjust a touch based on the new cheese’s saltiness. Go slow and taste as you add!
When is it best to substitute?
Great question! In general, any time you’re looking for a melty cheese it should sub well. Some firmer styles may need a lil extra cook time. Avoid substituting in baking specifically.
Can I freeze leftover substitutes?
You betcha! Just be sure to tightly wrap any fresh cheese in foil or plastic before popping in the freezer. It’ll keep for a few months and is great for whenever inspiration strikes.
How do I know what cheese to pick?
If it’s nuance you want, choose something similar. But if you like BIG flavor, switch it up! Consider the original’s strengths so you pick a compatible buddy.
Got any other tips?
Just have fun and be creative with it! Don’t be afraid to experiment. And don’t forget to take lots of cheesy pics – we love our Instagram inspo on this channel. Bon appetit!
Can I use a mix of subs in one recipe?
You betcha, sometimes a hybrid is even better than a solo sub. Just be sure to taste as you go so it stays balanced.
What about vegetarian/vegan subs?
No problem fam! Try substituting with veggie cheese alternatives like Daiya, Chao, or Follow Your Heart. They work great in classics like grilled cheese.
Any prep/storage tips for less common cheeses?
Absolutely. More unique styles may need time to sit out before grating or chopping to soften up. And always store wrapped tightly in the fridge – some even enjoy a layer of parchment.
Is it okay to substitute baking mixes too?
I’d say baking is more tricky since ingredients have specific functions. But if you go slow and do test batches, creative subs in baking can be very rewarding!
Is there a cheese I should never substitute?
Avoid swapping fresh cheeses like ricotta, mozzarella or feta since texture is super important in those. Stick to melting and grating cheeses.
Well cheese fiends, I think that about wraps it up for our lesson on substitutions. Let me know if you have any other queasy questions! I’ll see y’all on the next episode. Ciao for now!
Conclusion
Alright cheese fanatics, it’s been real but I think that about wraps up our fantastic feast of substitute options! I hope y’all feel inspired to get creative in the kitchen and try some new cheesy combos.
It’s been such a treat diving into these versatile subs – really shows how there’s so many ways to play around with recipes. Don’t be afraid to try something new or experiment on your own, either. That’s where all the best cheese discoveries happen!
Remember, at the end of the day it’s all about finding combos that sing to your own personal taste buds. So don’t stress if one of my picks isn’t your fave, just keep exploring until you find your perfect match.
A big thank you to all you brave souls willing to think outside the (cheese) box like me. I can’t wait to hear about any new sub creations you encounter on your flavorful journey. Who knows, maybe we’ll do another season diving into different cheese topics soon!
Until then, keep living your best cheesy lives and soaking up all this melty magic. I’ll be here if you ever need more gouda-ness in your lives. Mwah! Ciao for now friends!
