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Blue Cheese vs Fontina Cheese
Blue Cheese
Fontina Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Fontina Cheese, including:
- "What is the difference between Blue Cheese and Fontina Cheese?"
- "Is Blue Cheese and Fontina Cheese the same?"
- "How does Blue Cheese compare to Fontina Cheese cheese?"
- "How does the taste of Blue Cheese compare to Fontina Cheese?"
- "Is Blue Cheese or Fontina Cheese better?"
Blue Cheese Overview
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.
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Fontina Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Fontina Cheese has a PDO (1996).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Fontina Cheese is made with cow milk that is typically raw or pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Fontina Cheese has a fat content of ~30-45% and a moisture content of around 30-50%. Fontina's texture can be described as "semi-soft".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Fontina Cheese has a color of pale yellow to golden , comes in wheel, block, sliced, shredded and has an aging period of typically 2-3 months (can be aged longer for stronger flavor) .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Fontina Cheese's rind is described as natural, often washed , with traditional (animal) or microbial (varies by producer) rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Fontina is ranked #66 out of 996 types based on community views.
Pairing Comparison
| Blue | Fontina | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | Chardonnay |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese |
For more details, check the full pairing guides on the Blue and Fontina pages.
Side-by-Side Comparison Table
| Blue Cheese | Fontina Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Not Specified |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) |
| Fat Content | Around 25-35% | ~30-45% |
| Moisture Content | Around 30-50% | ~45-50% |
| Rind | Natural | Natural, Often Washed |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-Soft |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild, Buttery, Nutty |
| Aroma | Strong, Pungent, Earthy, Funky | Mild to Pungent (earthier in aged versions) |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Pale Yellow to Golden |
| Forms | Wheel, Block, Wedge, Crumbles | Wheel, Block, Sliced, Shredded |
| Age | Typically aged 2-6 months | Typically 2-3 months (can be aged longer for stronger flavor) |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Traditional (Animal) or Microbial (varies by producer) |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semi-soft consistency, Fontina might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Fontina offers a mild, buttery, nutty profile, ideal for different meals.
