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Emmental Cheese vs Fontina Cheese
Emmental Cheese
Fontina Cheese
In this article, we'll explore the answers to the most common questions about Emmental Cheese and Fontina Cheese, including:
- "What is the difference between Emmental Cheese and Fontina Cheese?"
- "Is Emmental Cheese and Fontina Cheese the same?"
- "How does Emmental Cheese compare to Fontina Cheese cheese?"
- "How does the taste of Emmental Cheese compare to Fontina Cheese?"
- "Is Emmental Cheese or Fontina Cheese better?"
Emmental Cheese Overview
Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
Comparing the Two Cheeses
Country of Origin
Emmental Cheese comes from Switzerland. Fontina Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Emmental Cheese has a PDO (2004). Fontina Cheese has a PDO (1996).
Milk Type and Treatment
Emmental Cheese is made with cow milk that is typically raw. Fontina Cheese is made with cow milk that is typically raw or pasteurized.
Composition and Texture
Emmental Cheese has a fat content of minimum of 45% (dry matter). Emmental's texture can be described as "hard or medium-hard". Fontina Cheese has a fat content of ~30-45% and a moisture content of none. Fontina's texture can be described as "semi-soft".
Taste and Aroma
Emmental Cheese has a nutty, sweet taste. Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)".
Appearance and Aging
Emmental Cheese's appearance is colored yellow , is available in round loaves and is aged 4 months to over 1 year . Fontina Cheese has a color of pale yellow to golden , comes in wheel, block, sliced, shredded and has an aging period of typically 2-3 months (can be aged longer for stronger flavor) .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed , with traditional (animal) or microbial (varies by producer) rennet.
Ranking
Emmental is ranked #15 out of 996 types based on community views. Fontina is ranked #66 out of 996 types based on community views.
Pairing Comparison
| Emmental | Fontina | |
|---|---|---|
| Best Pairings | No pairings listed. | Chardonnay |
| Other Good Pairings | Dijon Mustard | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese |
For more details, check the full pairing guides on the Emmental and Fontina pages.
Side-by-Side Comparison Table
| Emmental Cheese | Fontina Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Italy |
| Specific Origin | Emmental, Canton Of Bern | Not Specified |
| Certification | PDO (2004) | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) |
| Fat Content | Minimum of 45% (dry matter) | ~30-45% |
| Moisture Content | Not Specified | ~45-50% |
| Rind | Not Specified | Natural, Often Washed |
| Texture | Hard or medium-hard | Semi-Soft |
| Taste | Nutty, sweet | Mild, Buttery, Nutty |
| Aroma | Not Specified | Mild to Pungent (earthier in aged versions) |
| Colors | Yellow | Pale Yellow to Golden |
| Forms | Round loaves | Wheel, Block, Sliced, Shredded |
| Age | 4 months to over 1 year | Typically 2-3 months (can be aged longer for stronger flavor) |
| Rennet Type | Not Specified | Traditional (Animal) or Microbial (varies by producer) |
Which One Should You Choose?
If you prefer a hard or medium-hard cheese, go for Emmental. But if you enjoy a semi-soft consistency, Fontina might be the better pick. Emmental has a nutty, sweet taste, making it great for various dishes. Meanwhile, Fontina offers a mild, buttery, nutty profile, ideal for different meals.
