Fontina Cheese vs Forsterkase Cheese

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

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 Is Forsterkase Cheese?

Forsterkase is a semi-soft, artisan cheese made from unpasteurized cow's milk in Sankt Gallen, Krümmenswil, Switzerland. It has an ivory color and a mold-ripened rind that contributes to its pungent and stinky aroma. The flavor profile of Forsterkase is floral, spicy, and woody, providing a rich taste experience. Its texture is smooth and creamy, making it easy to slice and enjoy. Known also as Försterkäse or Krümmenswiler Försterkäse, this cheese is a fine example of traditional Swiss cheesemaking. It's best enjoyed with crusty bread or paired with a robust wine to complement its bold flavors.

What's the Difference Between Fontina Cheese and Forsterkase Cheese?

• Origin: Fontina Cheese (Italy), Forsterkase Cheese (Switzerland)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Forsterkase Cheese (unpasteurized)
• Rind: Fontina Cheese (Natural, Often Washed), Forsterkase Cheese (mold ripened)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Forsterkase Cheese (floral, spicy, woody)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Forsterkase Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Forsterkase Cheese brings floral, spicy, woody character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Forsterkase Cheese's pungent, stinky.

Can You Substitute Fontina Cheese for Forsterkase Cheese?

In most recipes, Fontina Cheese and Forsterkase Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Forsterkase Cheese brings floral, spicy, woody notes.

Which Is Better, Fontina Cheese or Forsterkase Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Forsterkase Cheese fits dishes calling for floral, spicy, woody.

Frequently Asked Questions

Is Fontina Cheese the same as Forsterkase Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Forsterkase Cheese comes from Switzerland.

Is Fontina Cheese similar to Forsterkase Cheese?

Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.

Can I substitute Fontina Cheese for Forsterkase Cheese?

Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.

Does Fontina Cheese taste like Forsterkase Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Forsterkase Cheese is floral, spicy, woody. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Forsterkase Cheese is closer to pungent, stinky.

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.

What is Forsterkase Cheese made of?

Forsterkase Cheese is made from cow milk (unpasteurized). It originates in Switzerland.

Which should I choose, Fontina Cheese or Forsterkase Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.