Danish Blue Cheese vs Fontina Cheese

Danish Blue Cheese is a semi-soft, blue-veined cow-milk cheese from Denmark, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

What Is Danish Blue Cheese?

Danablu, sold as Danish Blue Cheese in North America, is a semi-soft blue-veined cheese made from full fat cow's milk and homogenized cream. It is known for its sharp, salty taste and its EU protected status, which limits production to approved Danish dairies.

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 Danish Blue Cheese and Fontina Cheese?

• Origin: Danish Blue Cheese (Denmark), Fontina Cheese (Italy)
• Texture: Danish Blue Cheese (Semi-soft, blue-veined), Fontina Cheese (Semi-soft)
• Rind: Danish Blue Cheese (edible, slightly moist), Fontina Cheese (Natural, Often Washed)
• Aging: Danish Blue Cheese (8 to 12 weeks), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Danish Blue Cheese (Salty, tangy), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Danish Blue Cheese Taste Like Fontina Cheese?

Danish Blue Cheese reads as salty, tangy, while Fontina Cheese brings mild, buttery, nutty character. Aging plays into this as well. Danish Blue Cheese at 8 to 12 weeks develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Danish Blue Cheese for Fontina Cheese?

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

Which Is Better, Danish Blue Cheese or Fontina Cheese?

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

Frequently Asked Questions

Is Danish Blue Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Danish Blue Cheese originates in Denmark, while Fontina Cheese comes from Italy. Aging also differs: Danish Blue Cheese is typically aged 8 to 12 weeks, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Danish Blue Cheese similar to Fontina Cheese?

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

Can I substitute Danish Blue Cheese for Fontina Cheese?

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

Does Danish Blue Cheese taste like Fontina Cheese?

Danish Blue Cheese reads as salty, tangy, while Fontina Cheese is mild, buttery, nutty.

What is Danish Blue Cheese made of?

Danish Blue Cheese is made from cow milk. It's typically aged 8 to 12 weeks. It originates in Denmark.

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, Danish Blue Cheese or Fontina Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Danish Blue Cheese is semi-soft, blue-veined, while Fontina Cheese is semi-soft.