Fontina Cheese vs Fromage de Montagne de Savoie Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Fromage de Montagne de Savoie Cheese is semi-soft and made from cow milk, originating in France.

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 Fromage de Montagne de Savoie Cheese?

Fromage de Montagne de Savoie is a semi-soft, artisan cheese made from pasteurized cow's milk in the Pyrenees region of France. It has a pale yellow color and a natural rind, giving it a rustic appearance. The cheese offers a sweet flavor that pairs well with its rich aroma, creating a harmonious taste experience. Its texture is creamy yet firm, making it a versatile addition to cheese boards or culinary dishes. This cheese is appreciated for its balance of sweetness and rich aroma, providing a satisfying experience for cheese lovers.

What's the Difference Between Fontina Cheese and Fromage de Montagne de Savoie Cheese?

• Origin: Fontina Cheese (Italy), Fromage de Montagne de Savoie Cheese (France)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Fromage de Montagne de Savoie Cheese (pasteurized)
• Rind: Fontina Cheese (Natural, Often Washed), Fromage de Montagne de Savoie Cheese (natural)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Fromage de Montagne de Savoie Cheese (sweet)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Fromage de Montagne de Savoie Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Fromage de Montagne de Savoie Cheese brings sweet character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Fromage de Montagne de Savoie Cheese's rich.

Can You Substitute Fontina Cheese for Fromage de Montagne de Savoie Cheese?

In most recipes, Fontina Cheese and Fromage de Montagne de Savoie 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 Fromage de Montagne de Savoie Cheese brings sweet notes.

Which Is Better, Fontina Cheese or Fromage de Montagne de Savoie 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 Fromage de Montagne de Savoie Cheese fits dishes calling for sweet.

Frequently Asked Questions

Is Fontina Cheese the same as Fromage de Montagne de Savoie Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Fromage de Montagne de Savoie Cheese comes from France.

Is Fontina Cheese similar to Fromage de Montagne de Savoie 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 Fromage de Montagne de Savoie 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 Fromage de Montagne de Savoie Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Fromage de Montagne de Savoie Cheese is sweet. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Fromage de Montagne de Savoie Cheese is closer to rich.

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 Fromage de Montagne de Savoie Cheese made of?

Fromage de Montagne de Savoie Cheese is made from cow milk (pasteurized). It originates in France.

Which should I choose, Fontina Cheese or Fromage de Montagne de Savoie Cheese?

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