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Feta Cheese vs Fontina Cheese
Feta Cheese
Fontina Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Fontina Cheese, including:
- "What is the difference between Feta Cheese and Fontina Cheese?"
- "Is Feta Cheese and Fontina Cheese the same?"
- "How does Feta Cheese compare to Fontina Cheese cheese?"
- "How does the taste of Feta Cheese compare to Fontina Cheese?"
- "Is Feta Cheese or Fontina Cheese better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
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
Feta Cheese comes from Greece. 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. Feta Cheese has a PDO (2002). Fontina Cheese has a PDO (1996).
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Fontina Cheese is made with cow milk that is typically raw or pasteurized.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Fontina Cheese has a fat content of ~30-45% and a moisture content of high. Fontina's texture can be described as "semi-soft".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". 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
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 months to longer . 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
Feta Cheese's rind is described as none . Fontina Cheese's rind is described as natural, often washed , with traditional (animal) or microbial (varies by producer) rennet.
Ranking
Feta is ranked #29 out of 996 types based on community views. Fontina is ranked #66 out of 996 types based on community views.
Pairing Comparison
| Feta | Fontina | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | Chardonnay |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese |
For more details, check the full pairing guides on the Feta and Fontina pages.
Side-by-Side Comparison Table
| Feta Cheese | Fontina Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Throughout Greece | Not Specified |
| Certification | PDO (2002) | PDO (1996) |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized, sometimes raw | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) |
| Fat Content | Not Specified | ~30-45% |
| Moisture Content | High | ~45-50% |
| Rind | None | Natural, Often Washed |
| Texture | Soft, white, aged in brine | Semi-Soft |
| Taste | Sharp to mild | Mild, Buttery, Nutty |
| Aroma | Nutty, strong | Mild to Pungent (earthier in aged versions) |
| Colors | White | Pale Yellow to Golden |
| Forms | Blocks submerged in brine, barrels | Wheel, Block, Sliced, Shredded |
| Age | 2 months to longer | 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 soft, white, aged in brine cheese, go for Feta. But if you enjoy a semi-soft consistency, Fontina might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Fontina offers a mild, buttery, nutty profile, ideal for different meals.
