Abondance Cheese vs Fontina Cheese

Abondance Cheese is a semi-hard cow-milk cheese from France, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

What Is Abondance Cheese?

Abondance is a semi-hard raw cow's milk cheese from the Haute-Savoie department of France, named after the commune where it is made. A wheel weighs about 10 kg (22 lb), and the cheese has held AOC status since 1990.

What Is Fontina Cheese?

Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.

What's the Difference Between Abondance Cheese and Fontina Cheese?

• Origin: Abondance Cheese (France), Fontina Cheese (Italy)
• Milk treatment: Abondance Cheese (unpasteurized), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Abondance Cheese (Semi-hard), Fontina Cheese (Semi-soft)
• Rind: Abondance Cheese (Thin reddish-brown rind), Fontina Cheese (Natural, Often Washed)
• Aging: Abondance Cheese (100 days to 8-12 months), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Abondance Cheese (Savory, yet fruity with an intense "umami" taste), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Abondance Cheese Taste Like Fontina Cheese?

Abondance Cheese reads as savory, yet fruity with an intense "umami" taste, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Abondance Cheese offers yeasty, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Abondance Cheese shows more "fruity", "animal", "boiled milk", and "hazelnut" flavors noted in cheeses from higher pastures, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Abondance Cheese at 100 days to 8-12 months develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Abondance Cheese for Fontina Cheese?

In most recipes, Abondance Cheese and Fontina Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for semi-soft. Flavor-wise, Abondance Cheese reads as savory, yet fruity with an intense "umami" taste while Fontina Cheese brings mild, buttery, nutty notes.

Which Is Better, Abondance Cheese or Fontina Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Abondance Cheese. For a semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Abondance Cheese suits recipes that want savory, yet fruity with an intense "umami" taste notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Abondance Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Abondance Cheese originates in France, while Fontina Cheese comes from Italy. Aging also differs: Abondance Cheese is typically aged 100 days to 8-12 months, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Abondance Cheese similar to Fontina Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Abondance Cheese for Fontina Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Abondance Cheese taste like Fontina Cheese?

Abondance Cheese reads as savory, yet fruity with an intense "umami" taste, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Abondance Cheese leans yeasty, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).

What is Abondance Cheese made of?

Abondance Cheese is made from cow milk (unpasteurized). It's typically aged 100 days to 8-12 months. It originates in France.

What is Fontina Cheese made of?

Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.

Which should I choose, Abondance Cheese or Fontina Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abondance Cheese is semi-hard, while Fontina Cheese is semi-soft.