Allgäuer Emmentaler Cheese vs Fontina Cheese

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

What Is Allgäuer Emmentaler Cheese?

Allgäuer Emmentaler is a raw-milk Emmental from the Allgäu region of Germany, protected as a designation of origin since January 1997. It ripens for at least three months and tastes clearly of hazelnut, milder than Swiss Emmentaler.

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 Allgäuer Emmentaler Cheese and Fontina Cheese?

• Origin: Allgäuer Emmentaler Cheese (Germany), Fontina Cheese (Italy)
• Milk treatment: Allgäuer Emmentaler Cheese (unpasteurized), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Allgäuer Emmentaler Cheese (Hard), Fontina Cheese (Semi-soft)
• Rind: Allgäuer Emmentaler Cheese (natural), Fontina Cheese (Natural, Often Washed)
• Aging: Allgäuer Emmentaler Cheese (at least 3 months), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Allgäuer Emmentaler Cheese (nutty), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Allgäuer Emmentaler Cheese Taste Like Fontina Cheese?

Allgäuer Emmentaler Cheese reads as nutty, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Allgäuer Emmentaler Cheese offers pungent, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Allgäuer Emmentaler Cheese shows hazelnut character, lighter than swiss emmentaler, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Allgäuer Emmentaler Cheese at at least 3 months develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Allgäuer Emmentaler Cheese for Fontina Cheese?

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

Which Is Better, Allgäuer Emmentaler Cheese or Fontina Cheese?

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

Frequently Asked Questions

Is Allgäuer Emmentaler Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Allgäuer Emmentaler Cheese originates in Germany, while Fontina Cheese comes from Italy. Aging also differs: Allgäuer Emmentaler Cheese is typically aged at least 3 months, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Allgäuer Emmentaler Cheese similar to Fontina Cheese?

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

Can I substitute Allgäuer Emmentaler Cheese for Fontina Cheese?

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

Does Allgäuer Emmentaler Cheese taste like Fontina Cheese?

Allgäuer Emmentaler Cheese reads as nutty, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Allgäuer Emmentaler Cheese leans pungent, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).

What is Allgäuer Emmentaler Cheese made of?

Allgäuer Emmentaler Cheese is made from cow milk (unpasteurized). It's typically aged at least 3 months. It originates in Germany.

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, Allgäuer Emmentaler Cheese or Fontina Cheese?

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