Fontal Cheese vs Pecorino del Monte Poro Cheese
Fontal Cheese is a cow-milk cheese from Italy, while Pecorino del Monte Poro Cheese is compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato and made from sheep milk.
What Is Fontal Cheese?
Fontal is one of the names that grew out of fontina, the cow's milk cheese first produced in Italy. Cheeses under derivative names like fontal are made in other parts of Italy and in Denmark, Sweden, Quebec, France, Argentina, and the United States.
What Is Pecorino del Monte Poro Cheese?
Pecorino del Monte Poro is a type of cheese from Italy, specifically from the Monte Poro district in the Vibo Valentia province. It is made from raw whole sheep's milk and comes in three types based on the maturing period: fresco (fresh), semistagionato (semi-mature), and stagionato (mature). The cheese has a hard and coarse rind, with colors ranging from golden yellow to light or medium brown. Its flavor is rich and nutty, becoming more intense with age, and it has an aroma reminiscent of wildflowers and Mediterranean scrub. The cheese is produced using traditional methods, including the use of rennet from lambs or kids. Pecorino del Monte Poro is a Protected Designation of Origin (PDO) product, ensuring its unique characteristics are linked to its geographical area. The cheese has been recognized for its quality and has won awards, including the Gambero Rosso 'outstanding' award in
What's the Difference Between Fontal Cheese and Pecorino del Monte Poro Cheese?
- Milk type: Fontal Cheese (cow), Pecorino del Monte Poro Cheese (Sheep's milk)
Side-by-Side Comparison
| Fontal Cheese | Pecorino del Monte Poro Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Italy | Monte Poro District, Vibo Valentia Province |
| Milk Type | Cow | Sheep's milk |
| Milk Treatment | — | Raw |
| Texture | — | Compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato |
| Rind | — | Hard and coarse |
| Aging | — | Fresco (20-60 days), Semistagionato (61 days to 6 months), Stagionato (6-24 months) |
| Taste | — | Rich and nutty, more intense with age |
Taste Comparison: Does Fontal Cheese Taste Like Pecorino del Monte Poro Cheese?
Their flavor profiles are distinct.
Can You Substitute Fontal Cheese for Pecorino del Monte Poro Cheese?
Fontal Cheese can stand in for Pecorino del Monte Poro Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Fontal Cheese or Pecorino del Monte Poro Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Fontal Cheese the same as Pecorino del Monte Poro Cheese?
No, they're distinct cheeses. Fontal Cheese is made from cow milk; Pecorino del Monte Poro Cheese uses sheep.
Is Fontal Cheese similar to Pecorino del Monte Poro Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Fontal Cheese for Pecorino del Monte Poro Cheese?
You can, but expect a shift in richness and milk character.
Does Fontal Cheese taste like Pecorino del Monte Poro Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Fontal Cheese made of?
Fontal Cheese is made from cow milk. It originates in Italy.
What is Pecorino del Monte Poro Cheese made of?
Pecorino del Monte Poro Cheese is made from sheep milk (raw), using from the lining of the fourth stomach of lambs and/or kids rennet. It's typically aged fresco (20-60 days), semistagionato (61 days to 6 months), stagionato (6-24 months).
Which should I choose, Fontal Cheese or Pecorino del Monte Poro Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.