American Cheese vs Fontina Cheese

American Cheese is a semi-soft, processed cow-milk cheese from United States, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

What Is American Cheese?

American cheese is a processed cheese made from cheddar, Colby, or similar cheeses with sodium citrate added so it pasteurizes without separating. It is mild, salty, and medium-firm, and it melts at a low temperature, which is why it lands on burgers and in grilled cheese.

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 American Cheese and Fontina Cheese?

• Origin: American Cheese (United States), Fontina Cheese (Italy)
• Milk treatment: American Cheese (pastuerized), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: American Cheese (semi-soft, processed), Fontina Cheese (Semi-Soft)
• Rind: American Cheese (rindless), Fontina Cheese (Natural, Often Washed)
• Taste: American Cheese (mild, salty), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does American Cheese Taste Like Fontina Cheese?

American Cheese reads as mild, salty, while Fontina Cheese brings mild, buttery, nutty character. On the nose, American Cheese offers mild, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, American Cheese shows neutral and mild, salty, pairs with a range of meats and other ingredients, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity.

Can You Substitute American Cheese for Fontina Cheese?

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

Which Is Better, American Cheese or Fontina Cheese?

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

Frequently Asked Questions

Is American Cheese the same as Fontina Cheese?

No, they're distinct cheeses. American Cheese originates in United States, while Fontina Cheese comes from Italy.

Is American Cheese similar to Fontina Cheese?

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

Can I substitute American Cheese for Fontina Cheese?

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

Does American Cheese taste like Fontina Cheese?

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

What is American Cheese made of?

American Cheese is made from cow milk (pastuerized). It originates in United States.

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, American Cheese or Fontina Cheese?

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