Fontina Val d'Aosta Cheese vs Parmigiano Reggiano Cheese
Fontina Val d'Aosta Cheese is a smooth, compact, dense cow-milk cheese from Italy, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
What Is Fontina Val d'Aosta Cheese?
Fontina Val d'Aosta is a PDO-protected cheese, specific to the Aosta Valley in Italy. This version of Fontina is aged longer, which develops a stronger, more intense flavor compared to regular Fontina. It has a rich, creamy texture, and a complex flavor profile with notes of butter and roasted nuts. This cheese is often used in traditional Italian dishes requiring melted cheese, such as Valdostana veal.
What Is Parmigiano Reggiano Cheese?
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
What's the Difference Between Fontina Val d'Aosta Cheese and Parmigiano Reggiano Cheese?
- Milk treatment: Fontina Val d'Aosta Cheese (unpasteurized), Parmigiano Reggiano Cheese (Raw)
- Texture: Fontina Val d'Aosta Cheese (Smooth, compact, dense), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Fontina Val d'Aosta Cheese (Orange-tinged chestnut brown), Parmigiano Reggiano Cheese (Hard)
- Aging: Fontina Val d'Aosta Cheese (Minimum of 80 days to 6-9 months), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Fontina Val d'Aosta Cheese (Subtle, complex), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Fontina Val d'Aosta Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Valle D'Aosta | Emilia-Romagna Region |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Smooth, compact, dense | Grainy, flaky |
| Rind | Orange-tinged chestnut brown | Hard |
| Aging | Minimum of 80 days to 6-9 months | 12 to 36 months |
| Taste | Subtle, complex | Umami |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Fontina Val d'Aosta Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Best Pairings | — | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | — | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
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Where to buy Fontina Val d'Aosta Cheese and Parmigiano Reggiano Cheese
Fontina Val d'Aosta Cheese
Parmigiano Reggiano Cheese
Taste Comparison: Does Fontina Val d'Aosta Cheese Taste Like Parmigiano Reggiano Cheese?
Fontina Val d'Aosta Cheese reads as subtle, complex, while Parmigiano Reggiano Cheese brings umami character. On the nose, Fontina Val d'Aosta Cheese offers pungent, funky, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Fontina Val d'Aosta Cheese shows floral, nutty, barnyardy, sweet, with lactic zing on the finish. notes of fruity, grassy, nutty, hints of truffle., while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Fontina Val d'Aosta Cheese at minimum of 80 days to 6-9 months develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Fontina Val d'Aosta Cheese for Parmigiano Reggiano Cheese?
In most recipes, Fontina Val d'Aosta Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect smooth, compact, dense bite and body where the recipe calls for grainy, flaky. Flavor-wise, Fontina Val d'Aosta Cheese reads as subtle, complex while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Fontina Val d'Aosta Cheese or Parmigiano Reggiano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, compact, dense cheese, go with Fontina Val d'Aosta Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Fontina Val d'Aosta Cheese suits recipes that want subtle, complex notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
Frequently Asked Questions
Is Fontina Val d'Aosta Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Aging also differs: Fontina Val d'Aosta Cheese is typically aged minimum of 80 days to 6-9 months, Parmigiano Reggiano Cheese 12 to 36 months.
Is Fontina Val d'Aosta Cheese similar to Parmigiano Reggiano Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Fontina Val d'Aosta Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Fontina Val d'Aosta Cheese taste like Parmigiano Reggiano Cheese?
Fontina Val d'Aosta Cheese reads as subtle, complex, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Fontina Val d'Aosta Cheese leans pungent, funky, and Parmigiano Reggiano Cheese is closer to mild, milky.
What is Fontina Val d'Aosta Cheese made of?
Fontina Val d'Aosta Cheese is made from cow milk (unpasteurized). It's typically aged minimum of 80 days to 6-9 months. It originates in Italy.
What is Parmigiano Reggiano Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.
Which should I choose, Fontina Val d'Aosta Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fontina Val d'Aosta Cheese is smooth, compact, dense, while Parmigiano Reggiano Cheese is grainy, flaky.
See full profiles: Fontina Val d'Aosta Cheese and Parmigiano Reggiano Cheese.