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Fontina Cheese vs Gorgonzola Cheese
Fontina Cheese
Gorgonzola Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Gorgonzola Cheese, including:
- "What is the difference between Fontina Cheese and Gorgonzola Cheese?"
- "Is Fontina Cheese and Gorgonzola Cheese the same?"
- "How does Fontina Cheese compare to Gorgonzola Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Gorgonzola Cheese?"
- "Is Fontina Cheese or Gorgonzola Cheese better?"
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
Gorgonzola Cheese Overview
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Gorgonzola Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Fontina Cheese has a PDO (1996). Gorgonzola Cheese has a PDO (1996).
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Gorgonzola Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly".
Taste and Aroma
Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)". Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty".
Appearance and Aging
Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) . Gorgonzola Cheese has a color of straw-white, blue-green veins , comes in 13 to 26 pounds and has an aging period of 2 to 3 months .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Gorgonzola Cheese's rind is described as none .
Ranking
Fontina is ranked #66 out of 996 types based on community views. Gorgonzola is ranked #20 out of 996 types based on community views.
Pairing Comparison
| Fontina | Gorgonzola | |
|---|---|---|
| Best Pairings | Chardonnay | Asti Spumante, Dried Fruit, Steak |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | Bresaola |
For more details, check the full pairing guides on the Fontina and Gorgonzola pages.
Side-by-Side Comparison Table
| Fontina Cheese | Gorgonzola Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Lombardy, Piedmont |
| Certification | PDO (1996) | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Pasteurized |
| Fat Content | ~30-45% | 25-35% |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | None |
| Texture | Semi-Soft | Soft to crumbly |
| Taste | Mild, Buttery, Nutty | Sweet to savory |
| Aroma | Mild to Pungent (earthier in aged versions) | Nutty |
| Colors | Pale Yellow to Golden | Straw-white, blue-green veins |
| Forms | Wheel, Block, Sliced, Shredded | 13 to 26 pounds |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | 2 to 3 months |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a soft to crumbly consistency, Gorgonzola might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Gorgonzola offers a sweet to savory profile, ideal for different meals.
