Feta Cheese vs Fontina Cheese
Feta Cheese
Fontina Cheese
Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.
What Is Feta Cheese?
Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.
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 Feta Cheese and Fontina Cheese?
- Origin: Feta Cheese (Greece), Fontina Cheese (Italy)
- Milk type: Feta Cheese (goat's and sheep's milk), Fontina Cheese (cow's milk)
- Texture: Feta Cheese (Soft, white, aged in brine), Fontina Cheese (Semi-Soft)
- Rind: Feta Cheese (None), Fontina Cheese (Natural, Often Washed)
- Aging: Feta Cheese (2 months to longer), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
- Taste: Feta Cheese (Sharp to mild), Fontina Cheese (Mild, Buttery, Nutty)
Side-by-Side Comparison
| Feta Cheese | Fontina Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Mainland Greece And Lesbos Prefecture | Aosta Valley, Italy |
| 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) |
| Texture | Soft, white, aged in brine | Semi-Soft |
| Rind | None | Natural, Often Washed |
| Aging | 2 months to longer | Typically 2-3 months (can be aged longer for stronger flavor) |
| Taste | Sharp to mild | Mild, Buttery, Nutty |
Pairing Comparison
What works with each cheese: wines, foods, breads and more.
| Feta Cheese | Fontina Cheese | |
|---|---|---|
| Pairs well with | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto and more | Chardonnay, Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese |
Taste Comparison: Does Feta Cheese Taste Like Fontina Cheese?
Feta Cheese reads as sharp to mild, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Feta Cheese offers ewe's milk, butter, yoghurt, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Feta Cheese shows sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer., while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Feta Cheese at 2 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 Feta Cheese for Fontina Cheese?
Feta Cheese can stand in for Fontina Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for semi-soft. Flavor-wise, Feta Cheese reads as sharp to mild while Fontina Cheese brings mild, buttery, nutty notes.
Which Is Better, Feta Cheese or Fontina Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Feta Cheese the same as Fontina Cheese?
No, they're distinct cheeses. Feta Cheese originates in Greece, while Fontina Cheese comes from Italy. Feta Cheese is made from goat and sheep milk; Fontina Cheese uses cow. Aging also differs: Feta Cheese is typically aged 2 months to longer, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).
Is Feta Cheese similar to Fontina Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Feta Cheese for Fontina Cheese?
You can, but expect a shift in richness and milk character.
Does Feta Cheese taste like Fontina Cheese?
Feta Cheese reads as sharp to mild, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Feta Cheese leans ewe's milk, butter, yoghurt, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).
What is Feta Cheese made of?
Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.
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, Feta Cheese or Fontina Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Fontina Cheese is semi-soft.