Fontina

If a recipe calls for Gouda, you can confidently swap in Edam.

If it calls for a Spanish Manchego, you can use a Fontina of a similar age or even a Gouda.

But I love this next one because it solves a very common baking problem.

If you are making a dessert that requires mascarpone and you don't have it, you can actually substitute heavily whipped cream cheese.

When you age a cheese that blends all three, you are creating a symphony of amino acid breakdown that you simply cannot achieve with a single animal's milk.

It sounds incredibly profound.

Then we have Grand Queso, which substitutes beautifully for a melting Italian-style Fontina.

Le Frere, which swaps with the notoriously pungent Limburger.