Asiago d’Allevo DOP Cheese vs Fontina Cheese

Asiago d’Allevo DOP Cheese is a hard cow-milk cheese from Italy, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

What Is Asiago d’Allevo DOP Cheese?

Asiago d’Allevo DOP is a traditional Italian cheese from the Veneto region, made from unpasteurized cow's milk. It has a hard texture and a pale yellow color. The flavor is savory, making it a popular choice for grating over dishes or enjoying on its own. Its aroma is pleasant and slightly yeasty, which complements its taste. The cheese is aged, contributing to its firm texture and deep flavor profile. It has a natural rind and is sometimes referred to as Asiago Aged or Asiago Mezzano. Asiago d’Allevo DOP is a staple in Italian cuisine, valued for its rich taste and versatility.

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 Asiago d’Allevo DOP Cheese and Fontina Cheese?

• Milk treatment: Asiago d’Allevo DOP Cheese (unpasteurized), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Asiago d’Allevo DOP Cheese (Hard), Fontina Cheese (Semi-soft)
• Rind: Asiago d’Allevo DOP Cheese (natural), Fontina Cheese (Natural, Often Washed)
• Taste: Asiago d’Allevo DOP Cheese (savory), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Asiago d’Allevo DOP Cheese Taste Like Fontina Cheese?

Asiago d’Allevo DOP Cheese reads as savory, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Asiago d’Allevo DOP Cheese offers pleasant, yeasty, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions).

Can You Substitute Asiago d’Allevo DOP Cheese for Fontina Cheese?

In most recipes, Asiago d’Allevo DOP 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, Asiago d’Allevo DOP Cheese reads as savory while Fontina Cheese brings mild, buttery, nutty notes.

Which Is Better, Asiago d’Allevo DOP 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 Asiago d’Allevo DOP Cheese. For a semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Asiago d’Allevo DOP Cheese suits recipes that want savory notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Asiago d’Allevo DOP Cheese the same as Fontina Cheese?

No, they're distinct cheeses.

Is Asiago d’Allevo DOP Cheese similar to Fontina Cheese?

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

Can I substitute Asiago d’Allevo DOP Cheese for Fontina Cheese?

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

Does Asiago d’Allevo DOP Cheese taste like Fontina Cheese?

Asiago d’Allevo DOP Cheese reads as savory, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Asiago d’Allevo DOP Cheese leans pleasant, yeasty, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).

What is Asiago d’Allevo DOP Cheese made of?

Asiago d’Allevo DOP Cheese is made from cow milk (unpasteurized). It originates in Italy.

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, Asiago d’Allevo DOP Cheese or Fontina Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Asiago d’Allevo DOP Cheese is hard, while Fontina Cheese is semi-soft.