Asiago Cheese vs Fontina Val d'Aosta Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Fontina Val d'Aosta Cheese is semi-hard, creamy and made from cow milk, originating in Italy.

What Is Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

What Is Fontina Val d'Aosta Cheese?

Fontina Val d'Aosta is a PDO-protected cheese, specific to the Aosta Valley in Italy. This version of Fontina is aged longer, which develops a stronger, more intense flavor compared to regular Fontina. It has a rich, creamy texture, and a complex flavor profile with notes of butter and roasted nuts. This cheese is often used in traditional Italian dishes requiring melted cheese, such as Valdostana veal.

What's the Difference Between Asiago Cheese and Fontina Val d'Aosta Cheese?

• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Fontina Val d'Aosta Cheese (unpasteurized)
• Texture: Asiago Cheese (Semi-hard, crumbly), Fontina Val d'Aosta Cheese (Semi-hard, creamy)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Fontina Val d'Aosta Cheese (Orange-tinged chestnut brown)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Fontina Val d'Aosta Cheese (Minimum of 80 days to 6-9 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Fontina Val d'Aosta Cheese (Subtle, complex)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Fontina Val d'Aosta Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Fontina Val d'Aosta Cheese brings subtle, complex character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Fontina Val d'Aosta Cheese leans toward floral, nutty, barnyardy, sweet, with lactic zing on the finish. notes of fruity, grassy, nutty, hints of truffle.. Aging plays into this as well. Asiago Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Fontina Val d'Aosta Cheese at minimum of 80 days to 6-9 months.

Can You Substitute Asiago Cheese for Fontina Val d'Aosta Cheese?

In most recipes, Asiago Cheese and Fontina Val d'Aosta Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, crumbly bite and body where the recipe calls for semi-hard, creamy. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Fontina Val d'Aosta Cheese brings subtle, complex notes.

Which Is Better, Asiago Cheese or Fontina Val d'Aosta Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, crumbly cheese, go with Asiago Cheese. For a semi-hard, creamy profile, Fontina Val d'Aosta Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Fontina Val d'Aosta Cheese fits dishes calling for subtle, complex.

Frequently Asked Questions

Is Asiago Cheese the same as Fontina Val d'Aosta Cheese?

No, they're distinct cheeses. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Fontina Val d'Aosta Cheese minimum of 80 days to 6-9 months.

Is Asiago Cheese similar to Fontina Val d'Aosta Cheese?

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

Can I substitute Asiago Cheese for Fontina Val d'Aosta Cheese?

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

Does Asiago Cheese taste like Fontina Val d'Aosta Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Fontina Val d'Aosta Cheese is subtle, complex.

What is Asiago Cheese made of?

Asiago Cheese is made from cow milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. It originates in Italy.

What is Fontina Val d'Aosta Cheese made of?

Fontina Val d'Aosta Cheese is made from cow milk (unpasteurized). It's typically aged minimum of 80 days to 6-9 months. It originates in Italy.

Which should I choose, Asiago Cheese or Fontina Val d'Aosta Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Asiago Cheese is semi-hard, crumbly, while Fontina Val d'Aosta Cheese is semi-hard, creamy.