Caciotta Cheese vs Fontina Cheese

In this article, we'll explore the answers to the most common questions about Caciotta Cheese and Fontina Cheese, including:

• "What is the difference between Caciotta Cheese and Fontina Cheese?"
• "Is Caciotta Cheese and Fontina Cheese the same?"
• "How does Caciotta Cheese compare to Fontina Cheese cheese?"
• "How does the taste of Caciotta Cheese compare to Fontina Cheese?"
• "Is Caciotta Cheese or Fontina Cheese better?"

Caciotta Cheese Overview

Caciotta is a soft to semi-hard cheese made from cow's, sheep's, or goat's milk, or a combination of these. It is typically aged for a few weeks, resulting in a mild and creamy flavor. Caciotta can be infused with various additives like truffles or chili peppers to enhance its flavor.

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

Caciotta Cheese comes from Italy. 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. Caciotta is not a protected cheese. Fontina Cheese has a PDO (1996).

Milk Type and Treatment

Caciotta Cheese is made with cow, goat, sheep, or buffalo milk. Fontina Cheese is made with cow milk that is typically raw or pasteurized.

Composition and Texture

Caciotta's texture can be described as "semi-soft, artisan". Fontina Cheese has a fat content of ~30-45% and a moisture content of none. Fontina's texture can be described as "semi-soft".

Taste and Aroma

Caciotta Cheese has a mild taste. 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

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

Fontina Cheese's rind is described as natural, often washed , with traditional (animal) or microbial (varies by producer) rennet.

Ranking

Caciotta is ranked #79 out of 996 types based on community views. Fontina is ranked #65 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Caciotta and Fontina pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semi-soft, artisan cheese, go for Caciotta. But if you enjoy a semi-soft consistency, Fontina might be the better pick. Caciotta has a mild taste, making it great for various dishes. Meanwhile, Fontina offers a mild, buttery, nutty profile, ideal for different meals.

Compare Caciotta Cheese to Other Cheeses

Compare Fontina Cheese to Other Cheeses