Casatella Trevigiana Cheese vs Fontina Cheese

Casatella Trevigiana Cheese is a soft cow-milk cheese from Italy, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

What Is Casatella Trevigiana Cheese?

Casatella Trevigiana is a soft, fresh cow's milk cheese from the Province of Treviso in Veneto, Italy, protected as a DOP product since 2008. It ripens only four to eight days and tastes mild and milky with a light sour edge.

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 Casatella Trevigiana Cheese and Fontina Cheese?

• Milk treatment: Casatella Trevigiana Cheese (pasteurized), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Casatella Trevigiana Cheese (Soft), Fontina Cheese (Semi-soft)
• Rind: Casatella Trevigiana Cheese (Thin), Fontina Cheese (Natural, Often Washed)
• Aging: Casatella Trevigiana Cheese (Fresh), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Casatella Trevigiana Cheese (Mild, milky, sweet), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Casatella Trevigiana Cheese Taste Like Fontina Cheese?

Casatella Trevigiana Cheese reads as mild, milky, sweet, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Casatella Trevigiana Cheese offers mild, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Casatella Trevigiana Cheese shows sweetness predominant, with gentle acidic notes for distinction, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Casatella Trevigiana Cheese at fresh develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Casatella Trevigiana Cheese for Fontina Cheese?

In most recipes, Casatella Trevigiana Cheese and Fontina Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semi-soft. Flavor-wise, Casatella Trevigiana Cheese reads as mild, milky, sweet while Fontina Cheese brings mild, buttery, nutty notes.

Which Is Better, Casatella Trevigiana Cheese or Fontina Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Casatella Trevigiana Cheese. For a semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Casatella Trevigiana Cheese suits recipes that want mild, milky, sweet notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Casatella Trevigiana Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Aging also differs: Casatella Trevigiana Cheese is typically aged fresh, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Casatella Trevigiana Cheese similar to Fontina Cheese?

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

Can I substitute Casatella Trevigiana Cheese for Fontina Cheese?

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

Does Casatella Trevigiana Cheese taste like Fontina Cheese?

Casatella Trevigiana Cheese reads as mild, milky, sweet, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Casatella Trevigiana Cheese leans mild, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).

What is Casatella Trevigiana Cheese made of?

Casatella Trevigiana Cheese is made from cow milk (pasteurized), using liquid or powdered bovi rennet. It's typically aged fresh. 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, Casatella Trevigiana Cheese or Fontina Cheese?

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