Butterkase Cheese vs Fontina Cheese

Butterkase Cheese is a semi-soft cow-milk cheese from Austria and Germany, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

What Is Butterkase Cheese?

Butterkase, or Butterkäse, is a semi-soft cow's milk cheese made mostly in Germany. It is known for a buttery, mild taste and a smooth creamy body that slices easily and melts well.

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 Butterkase Cheese and Fontina Cheese?

• Origin: Butterkase Cheese (Austria and Germany), Fontina Cheese (Italy)
• Milk treatment: Butterkase Cheese (pasteurized), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Rind: Butterkase Cheese (natural), Fontina Cheese (Natural, Often Washed)
• Aging: Butterkase Cheese (brief), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Butterkase Cheese (buttery, mild), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Butterkase Cheese Taste Like Fontina Cheese?

Butterkase Cheese reads as buttery, mild, while Fontina Cheese brings mild, buttery, nutty character. More specifically, Butterkase Cheese shows mildly salty or acidic, close to muenster or gouda, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Butterkase Cheese at brief develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Butterkase Cheese for Fontina Cheese?

In most recipes, Butterkase Cheese and Fontina Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Butterkase Cheese reads as buttery, mild while Fontina Cheese brings mild, buttery, nutty notes.

Which Is Better, Butterkase Cheese or Fontina Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Butterkase Cheese suits recipes that want buttery, mild notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Butterkase Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Butterkase Cheese originates in Austria and Germany, while Fontina Cheese comes from Italy. Aging also differs: Butterkase Cheese is typically aged brief, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Butterkase Cheese similar to Fontina Cheese?

Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.

Can I substitute Butterkase Cheese for Fontina Cheese?

Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.

Does Butterkase Cheese taste like Fontina Cheese?

Butterkase Cheese reads as buttery, mild, while Fontina Cheese is mild, buttery, nutty.

What is Butterkase Cheese made of?

Butterkase Cheese is made from cow milk (pasteurized). It's typically aged brief. It originates in Austria and Germany.

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, Butterkase Cheese or Fontina Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.