Can fontina cheese be substituted for mozzarella in fondue?

* Melting Properties: Mozzarella is known for its gooey, stringy melt. Fontina, while meltable, has a firmer texture and doesn't achieve the same stringy consistency.

* Flavor: Mozzarella has a mild, slightly sweet flavor. Fontina is more assertive with a nutty and slightly salty taste.

If you use Fontina instead of mozzarella, you'll get:

* A thicker, less stringy fondue: This might be more desirable if you prefer a chunkier fondue.

* A more pronounced, nutty flavor: This could be a welcome change or a less desirable element depending on your preference.

To make Fontina work in your fondue:

* Mix it with other cheeses: Combining Fontina with Gruyere, Emmental, or even a bit of cheddar can help achieve a better melt and balance the flavors.

* Use a higher ratio of liquid: This will make the fondue less thick and more dippable.

Ultimately, it depends on your personal preference. If you enjoy the taste of Fontina and want a slightly different texture, you can try it in your fondue. However, if you're looking for a classic, stringy fondue experience, mozzarella is the way to go.