Bra Cheese vs Fontina Cheese

Bra Cheese is a semi-hard cow, goat, or sheep-milk cheese from Italy, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

What Is Bra Cheese?

Bra is an Italian cheese from the town of Bra in the province of Cuneo, Piedmont. It is made mostly from cow's milk and sold either soft or hard, depending on how long it has aged, and it carries PDO status.

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 Bra Cheese and Fontina Cheese?

• Milk type: Bra Cheese (Cow's milk, sometimes with sheep's or goat's milk), Fontina Cheese (Cow's milk)
• Texture: Bra Cheese (Semi-hard), Fontina Cheese (Semi-soft)
• Rind: Bra Cheese (Natural), Fontina Cheese (Natural, Often Washed)
• Aging: Bra Cheese (45 days for Bra Tenero (soft) and at least 6 months for Bra Duro (hard)), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Bra Cheese (Range from mild to piquant), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Bra Cheese Taste Like Fontina Cheese?

Bra Cheese reads as range from mild to piquant, while Fontina Cheese brings mild, buttery, nutty character. Aging plays into this as well. Bra Cheese at 45 days for bra tenero (soft) and at least 6 months for bra duro (hard) develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Bra Cheese for Fontina Cheese?

Bra Cheese can stand in for Fontina Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for semi-soft. Flavor-wise, Bra Cheese reads as range from mild to piquant while Fontina Cheese brings mild, buttery, nutty notes.

Which Is Better, Bra 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 cheese, go with Bra Cheese. For a semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Bra Cheese suits recipes that want range from mild to piquant notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Bra Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Bra Cheese is made from cow, goat, or sheep milk; Fontina Cheese uses cow. Aging also differs: Bra Cheese is typically aged 45 days for bra tenero (soft) and at least 6 months for bra duro (hard), Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Bra Cheese similar to Fontina Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Bra Cheese for Fontina Cheese?

You can, but expect a shift in richness and milk character.

Does Bra Cheese taste like Fontina Cheese?

Bra Cheese reads as range from mild to piquant, while Fontina Cheese is mild, buttery, nutty.

What is Bra Cheese made of?

Bra Cheese is made from cow, goat, or sheep milk (raw or pasteurized), using traditional calf rennet. It's typically aged 45 days for bra tenero (soft) and at least 6 months for bra duro (hard). 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, Bra Cheese or Fontina Cheese?

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