Criollo Cheese vs Fontina Cheese

Criollo Cheese is a semi-hard cow-milk cheese from Mexico, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

What Is Criollo Cheese?

Criollo cheese is a semi-hard raw cow's milk cheese from the area around Taxco, in northern Guerrero, Mexico. Its yellow to orange paste is full of eyes, the taste is mild and slightly sweet, and it browns well under a grill.

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 Criollo Cheese and Fontina Cheese?

• Origin: Criollo Cheese (Mexico), Fontina Cheese (Italy)
• Milk treatment: Criollo Cheese (raw), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Criollo Cheese (Semi-hard), Fontina Cheese (Semi-soft)
• Taste: Criollo Cheese (savory, sharp), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Criollo Cheese Taste Like Fontina Cheese?

Criollo Cheese reads as savory, sharp, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Criollo Cheese offers strong, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Criollo Cheese shows mild, slightly sweet, very aromatic, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity.

Can You Substitute Criollo Cheese for Fontina Cheese?

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

Which Is Better, Criollo 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 cheese, go with Criollo Cheese. For a semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Criollo Cheese suits recipes that want savory, sharp notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Criollo Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Criollo Cheese originates in Mexico, while Fontina Cheese comes from Italy.

Is Criollo Cheese similar to Fontina Cheese?

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

Can I substitute Criollo Cheese for Fontina Cheese?

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

Does Criollo Cheese taste like Fontina Cheese?

Criollo Cheese reads as savory, sharp, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Criollo Cheese leans strong, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).

What is Criollo Cheese made of?

Criollo Cheese is made from cow milk (raw). It originates in Mexico.

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, Criollo Cheese or Fontina Cheese?

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