Asiago Cheese vs Fontina Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Fontina Cheese is semi-soft 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 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 Cheese and Fontina Cheese?

• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Asiago Cheese (Semi-hard, crumbly), Fontina Cheese (Semi-soft)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Fontina Cheese (Natural, Often Washed)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Fontina Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Fontina Cheese brings mild, buttery, nutty character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. 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 Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Asiago Cheese for Fontina Cheese?

In most recipes, Asiago Cheese and Fontina 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-soft. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Fontina Cheese brings mild, buttery, nutty notes.

Which Is Better, Asiago 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, crumbly cheese, go with Asiago Cheese. For a semi-soft profile, Fontina 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 Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Asiago Cheese the same as Fontina 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 Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Asiago Cheese similar to Fontina Cheese?

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

Can I substitute Asiago Cheese for Fontina Cheese?

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

Does Asiago Cheese taste like Fontina Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Fontina Cheese is mild, buttery, nutty.

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 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 Cheese or Fontina Cheese?

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