Caciocavallo Cheese vs Fontina Cheese

Caciocavallo 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 Caciocavallo Cheese?

Caciocavallo is a stretched-curd cheese from southern Italy, made with sheep's or cow's milk and shaped like a teardrop. It has a hard edible rind and tastes much like the aged provolone of the same region.

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 Caciocavallo Cheese and Fontina Cheese?

• Texture: Caciocavallo Cheese (Semi-hard, crumbly), Fontina Cheese (Semi-soft)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Fontina Cheese (Natural, Often Washed)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Fontina Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Caciocavallo Cheese for Fontina Cheese?

In most recipes, Caciocavallo 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, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Fontina Cheese brings mild, buttery, nutty notes.

Which Is Better, Caciocavallo 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 Caciocavallo Cheese. For a semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Caciocavallo Cheese similar to Fontina Cheese?

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

Can I substitute Caciocavallo Cheese for Fontina Cheese?

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

Does Caciocavallo Cheese taste like Fontina Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Caciocavallo Cheese leans earthy, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).

What is Caciocavallo Cheese made of?

Caciocavallo Cheese is made from cow milk. It's typically aged 2 to 12 months, up to 5 years. 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, Caciocavallo Cheese or Fontina Cheese?

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