Edam Cheese vs Fontina Val d'Aosta Cheese

Edam Cheese is a semi-hard, elastic cow-milk cheese from Netherlands, while Fontina Val d'Aosta Cheese is semi-hard, creamy and made from cow milk, originating in Italy.

What Is Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

What Is Fontina Val d'Aosta Cheese?

Fontina Val d'Aosta is a PDO-protected cheese, specific to the Aosta Valley in Italy. This version of Fontina is aged longer, which develops a stronger, more intense flavor compared to regular Fontina. It has a rich, creamy texture, and a complex flavor profile with notes of butter and roasted nuts. This cheese is often used in traditional Italian dishes requiring melted cheese, such as Valdostana veal.

What's the Difference Between Edam Cheese and Fontina Val d'Aosta Cheese?

• Origin: Edam Cheese (Netherlands), Fontina Val d'Aosta Cheese (Italy)
• Milk treatment: Edam Cheese (pasteurized), Fontina Val d'Aosta Cheese (unpasteurized)
• Texture: Edam Cheese (Semi-hard, elastic), Fontina Val d'Aosta Cheese (Semi-hard, creamy)
• Rind: Edam Cheese (Smooth, waxed), Fontina Val d'Aosta Cheese (Orange-tinged chestnut brown)
• Aging: Edam Cheese (3 months to longer), Fontina Val d'Aosta Cheese (Minimum of 80 days to 6-9 months)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Fontina Val d'Aosta Cheese (Subtle, complex)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Fontina Val d'Aosta Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Fontina Val d'Aosta Cheese brings subtle, complex character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Fontina Val d'Aosta Cheese's pungent, funky. More specifically, Edam Cheese shows sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities, while Fontina Val d'Aosta Cheese leans toward floral, nutty, barnyardy, sweet, with lactic zing on the finish. notes of fruity, grassy, nutty, hints of truffle.. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Fontina Val d'Aosta Cheese at minimum of 80 days to 6-9 months.

Can You Substitute Edam Cheese for Fontina Val d'Aosta Cheese?

In most recipes, Edam Cheese and Fontina Val d'Aosta Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, elastic bite and body where the recipe calls for semi-hard, creamy. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Fontina Val d'Aosta Cheese brings subtle, complex notes.

Which Is Better, Edam Cheese or Fontina Val d'Aosta Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, elastic cheese, go with Edam Cheese. For a semi-hard, creamy profile, Fontina Val d'Aosta Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Fontina Val d'Aosta Cheese fits dishes calling for subtle, complex.

Frequently Asked Questions

Is Edam Cheese the same as Fontina Val d'Aosta Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Fontina Val d'Aosta Cheese comes from Italy. Aging also differs: Edam Cheese is typically aged 3 months to longer, Fontina Val d'Aosta Cheese minimum of 80 days to 6-9 months.

Is Edam Cheese similar to Fontina Val d'Aosta Cheese?

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

Can I substitute Edam Cheese for Fontina Val d'Aosta Cheese?

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

Does Edam Cheese taste like Fontina Val d'Aosta Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Fontina Val d'Aosta Cheese is subtle, complex. Aromas also diverge. Edam Cheese leans almost no smell when young, and Fontina Val d'Aosta Cheese is closer to pungent, funky.

What is Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

What is Fontina Val d'Aosta Cheese made of?

Fontina Val d'Aosta Cheese is made from cow milk (unpasteurized). It's typically aged minimum of 80 days to 6-9 months. It originates in Italy.

Which should I choose, Edam Cheese or Fontina Val d'Aosta Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is semi-hard, elastic, while Fontina Val d'Aosta Cheese is semi-hard, creamy.