Chèvre (Goat Cheese) vs Fontina Cheese
Chèvre (Goat Cheese)
Fontina Cheese
Chèvre (Goat Cheese) is a soft goat-milk cheese from France, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.
What Is Chèvre (Goat Cheese)?
Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.
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 Chèvre (Goat Cheese) and Fontina Cheese?
- Origin: Chèvre (Goat Cheese) (France), Fontina Cheese (Italy)
- Milk type: Chèvre (Goat Cheese) (Goat), Fontina Cheese (cow's milk)
- Milk treatment: Chèvre (Goat Cheese) (pasteurized or unpasteurized), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
- Texture: Chèvre (Goat Cheese) (soft), Fontina Cheese (Semi-Soft)
- Rind: Chèvre (Goat Cheese) (light colored), Fontina Cheese (Natural, Often Washed)
- Aging: Chèvre (Goat Cheese) (not aged for long), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
- Taste: Chèvre (Goat Cheese) (tangy), Fontina Cheese (Mild, Buttery, Nutty)
Side-by-Side Comparison
| Chèvre (Goat Cheese) | Fontina Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | France, Especially The Loire Valley And Poitou | Aosta Valley, Italy |
| Milk Type | Goat | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) |
| Texture | Soft | Semi-Soft |
| Rind | Light colored | Natural, Often Washed |
| Aging | Not aged for long | Typically 2-3 months (can be aged longer for stronger flavor) |
| Taste | Tangy | Mild, Buttery, Nutty |
Pairing Comparison
What works with each cheese: wines, foods, breads and more.
| Chèvre (Goat Cheese) | Fontina Cheese | |
|---|---|---|
| Pairs well with | Albariño, Asparagus, Bresaola, Cabernet Franc, California Viogniers, Cava, Champagne, Fig Jam, German Riesling, Green Tea, Grüner Veltliner, Honey and more | Chardonnay, Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese |
Taste Comparison: Does Chèvre (Goat Cheese) Taste Like Fontina Cheese?
Chèvre (Goat Cheese) reads as tangy, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Chèvre (Goat Cheese) offers goaty, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Chèvre (Goat Cheese) shows mild, creamy, sometimes fruity, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Chèvre (Goat Cheese) at not aged for long develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).
Can You Substitute Chèvre (Goat Cheese) for Fontina Cheese?
Chèvre (Goat Cheese) can stand in for Fontina Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-soft. Flavor-wise, Chèvre (Goat Cheese) reads as tangy while Fontina Cheese brings mild, buttery, nutty notes.
Which Is Better, Chèvre (Goat 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 Chèvre (Goat Cheese). For a semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Chèvre (Goat Cheese) suits recipes that want tangy notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Chèvre (Goat Cheese) the same as Fontina Cheese?
No, they're distinct cheeses. Chèvre (Goat Cheese) originates in France, while Fontina Cheese comes from Italy. Chèvre (Goat Cheese) is made from goat milk; Fontina Cheese uses cow. Aging also differs: Chèvre (Goat Cheese) is typically aged not aged for long, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).
Is Chèvre (Goat Cheese) similar to Fontina Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chèvre (Goat Cheese) for Fontina Cheese?
You can, but expect a shift in richness and milk character.
Does Chèvre (Goat Cheese) taste like Fontina Cheese?
Chèvre (Goat Cheese) reads as tangy, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Chèvre (Goat Cheese) leans goaty, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).
What is Chèvre (Goat Cheese) made of?
Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. It originates in France.
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, Chèvre (Goat Cheese) or Fontina Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chèvre (Goat Cheese) is soft, while Fontina Cheese is semi-soft.