Blue Cheese vs Fontina Val d'Aosta Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Fontina Val d'Aosta Cheese is smooth, compact, dense and made from cow milk, originating in Italy.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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 Blue Cheese and Fontina Val d'Aosta Cheese?
- Origin: Blue Cheese (France), Fontina Val d'Aosta Cheese (Italy)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Fontina Val d'Aosta Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Fontina Val d'Aosta Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Fontina Val d'Aosta Cheese (Smooth, compact, dense)
- Rind: Blue Cheese (Natural), Fontina Val d'Aosta Cheese (Orange-tinged chestnut brown)
- Aging: Blue Cheese (Typically aged 2-6 months), Fontina Val d'Aosta Cheese (Minimum of 80 days to 6-9 months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Fontina Val d'Aosta Cheese (Subtle, complex)
Side-by-Side Comparison
| Blue Cheese | Fontina Val d'Aosta Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | — | Valle D'Aosta |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Smooth, compact, dense |
| Rind | Natural | Orange-tinged chestnut brown |
| Aging | Typically aged 2-6 months | Minimum of 80 days to 6-9 months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Subtle, complex |
Taste Comparison: Does Blue Cheese Taste Like Fontina Val d'Aosta Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Fontina Val d'Aosta Cheese brings subtle, complex character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Fontina Val d'Aosta Cheese's pungent, funky. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, 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. Blue Cheese at typically aged 2-6 months develops a different profile than Fontina Val d'Aosta Cheese at minimum of 80 days to 6-9 months.
Can You Substitute Blue Cheese for Fontina Val d'Aosta Cheese?
Blue Cheese can stand in for Fontina Val d'Aosta Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for smooth, compact, dense. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Fontina Val d'Aosta Cheese brings subtle, complex notes.
Which Is Better, Blue 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 crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a smooth, compact, dense profile, Fontina Val d'Aosta Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Fontina Val d'Aosta Cheese fits dishes calling for subtle, complex.
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Frequently Asked Questions
Is Blue Cheese the same as Fontina Val d'Aosta Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Fontina Val d'Aosta Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Fontina Val d'Aosta Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Fontina Val d'Aosta Cheese minimum of 80 days to 6-9 months.
Is Blue Cheese similar to Fontina Val d'Aosta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Fontina Val d'Aosta Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Fontina Val d'Aosta Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Fontina Val d'Aosta Cheese is subtle, complex. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Fontina Val d'Aosta Cheese is closer to pungent, funky.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
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, Blue Cheese or Fontina Val d'Aosta Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Fontina Val d'Aosta Cheese is smooth, compact, dense.