Anejo Enchilado Cheese vs Fontina Cheese

Anejo Enchilado Cheese is a semi-hard cow or goat-milk cheese from Mexico, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

What Is Anejo Enchilado Cheese?

Añejo enchilado is an aged Mexican cheese from Zacatecas, made from skimmed goat's or cow's milk and rolled in paprika. It tastes salty and sharp, close to Parmesan, and gets grated over enchiladas, tacos, and tostadas.

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 Anejo Enchilado Cheese and Fontina Cheese?

• Origin: Anejo Enchilado Cheese (Mexico), Fontina Cheese (Italy)
• Milk type: Anejo Enchilado Cheese (Cow's or goat's milk), Fontina Cheese (Cow's milk)
• Milk treatment: Anejo Enchilado Cheese (pasteurized), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Anejo Enchilado Cheese (Semi-hard), Fontina Cheese (Semi-soft)
• Rind: Anejo Enchilado Cheese (rolled in paprika), Fontina Cheese (Natural, Often Washed)
• Taste: Anejo Enchilado Cheese (salty, sharp, spicy, strong), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Anejo Enchilado Cheese Taste Like Fontina Cheese?

Anejo Enchilado Cheese reads as salty, sharp, spicy, strong, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Anejo Enchilado Cheese offers strong, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Anejo Enchilado Cheese shows salty and sharp, similar to parmesan or romano but milder than cotija, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity.

Can You Substitute Anejo Enchilado Cheese for Fontina Cheese?

Anejo Enchilado Cheese can stand in for Fontina Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for semi-soft. Flavor-wise, Anejo Enchilado Cheese reads as salty, sharp, spicy, strong while Fontina Cheese brings mild, buttery, nutty notes.

Which Is Better, Anejo Enchilado 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 Anejo Enchilado Cheese. For a semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Anejo Enchilado Cheese suits recipes that want salty, sharp, spicy, strong notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Anejo Enchilado Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Anejo Enchilado Cheese originates in Mexico, while Fontina Cheese comes from Italy. Anejo Enchilado Cheese is made from cow or goat milk; Fontina Cheese uses cow.

Is Anejo Enchilado Cheese similar to Fontina Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Anejo Enchilado Cheese for Fontina Cheese?

You can, but expect a shift in richness and milk character.

Does Anejo Enchilado Cheese taste like Fontina Cheese?

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

What is Anejo Enchilado Cheese made of?

Anejo Enchilado Cheese is made from cow or goat milk (pasteurized). It originates in Mexico.

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, Anejo Enchilado Cheese or Fontina Cheese?

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