Asiago DOP Cheese vs Fontina Cheese

Asiago 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 DOP Cheese?

Asiago is an Italian cow's milk cheese with a semi-cooked paste, protected as a DOP since 1978. It comes in two styles: pressato, aged 20 to 40 days and mild, and d'allevo, aged from three months to more than two years and progressively sharper.

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 DOP Cheese and Fontina Cheese?

• Texture: Asiago DOP Cheese (Hard), Fontina Cheese (Semi-soft)
• Rind: Asiago DOP Cheese (natural), Fontina Cheese (Natural, Often Washed)
• Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Asiago DOP Cheese Taste Like Fontina Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Asiago DOP Cheese at 20 to 40 days (pressato) up to two years or more (stravecchio) develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Asiago DOP Cheese for Fontina Cheese?

In most recipes, Asiago 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 DOP Cheese reads as full-flavored, milky, sharp while Fontina Cheese brings mild, buttery, nutty notes.

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

Frequently Asked Questions

Is Asiago DOP Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Asiago DOP Cheese similar to Fontina Cheese?

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

Can I substitute Asiago DOP Cheese for Fontina Cheese?

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

Does Asiago DOP Cheese taste like Fontina Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Asiago DOP Cheese leans pungent, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).

What is Asiago DOP Cheese made of?

Asiago DOP Cheese is made from cow milk, using liquid rennet. It's typically aged 20 to 40 days (pressato) up to two years or more (stravecchio). 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 DOP Cheese or Fontina Cheese?

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