Emmental Cheese vs Fontina Cheese

Emmental Cheese is a hard or medium-hard cow-milk cheese from Switzerland, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

What Is Emmental Cheese?

Emmental is a yellow, medium-hard Swiss cheese from the Emme Valley, known for the natural holes that run through it. The taste is savoury but mild. It is eaten cold in chunks or slices and melted into dishes such as gratins.

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 Emmental Cheese and Fontina Cheese?

• Origin: Emmental Cheese (Switzerland), Fontina Cheese (Italy)
• Milk treatment: Emmental Cheese (Raw), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Emmental Cheese (Hard or medium-hard), Fontina Cheese (Semi-Soft)
• Rind: Emmental Cheese (natural), Fontina Cheese (Natural, Often Washed)
• Aging: Emmental Cheese (4 months to over 1 year), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Emmental Cheese (Nutty, sweet), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Emmental Cheese Taste Like Fontina Cheese?

Emmental Cheese reads as nutty, sweet, while Fontina Cheese brings mild, buttery, nutty character. More specifically, Emmental Cheese shows characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Emmental Cheese at 4 months to over 1 year develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Emmental Cheese for Fontina Cheese?

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

Which Is Better, Emmental Cheese or Fontina Cheese?

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

Frequently Asked Questions

Is Emmental Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Emmental Cheese originates in Switzerland, while Fontina Cheese comes from Italy. Aging also differs: Emmental Cheese is typically aged 4 months to over 1 year, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Emmental Cheese similar to Fontina Cheese?

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

Can I substitute Emmental Cheese for Fontina Cheese?

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

Does Emmental Cheese taste like Fontina Cheese?

Emmental Cheese reads as nutty, sweet, while Fontina Cheese is mild, buttery, nutty.

What is Emmental Cheese made of?

Emmental Cheese is made from cow milk (raw). It's typically aged 4 months to over 1 year. It originates in Switzerland.

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, Emmental Cheese or Fontina Cheese?

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