Edam Cheese vs Fontina Cheese

Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Fontina Cheese is semi-soft 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 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 Edam Cheese and Fontina Cheese?

• Origin: Edam Cheese (Netherlands), Fontina Cheese (Italy)
• Milk treatment: Edam Cheese (pasteurized), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Edam Cheese (Rubber-textured to crystalline), Fontina Cheese (Semi-Soft)
• Rind: Edam Cheese (Smooth, waxed), Fontina Cheese (Natural, Often Washed)
• Aging: Edam Cheese (3 months to longer), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Fontina Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). 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 Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Edam Cheese for Fontina Cheese?

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

Which Is Better, Edam Cheese or Fontina Cheese?

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

Frequently Asked Questions

Is Edam Cheese the same as Fontina Cheese?

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

Is Edam Cheese similar to Fontina Cheese?

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

Can I substitute Edam Cheese for Fontina Cheese?

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

Does Edam Cheese taste like Fontina Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Edam Cheese leans almost no smell when young, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).

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 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, Edam Cheese or Fontina Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Fontina Cheese is semi-soft.