Fontina Cheese vs Gorgonzola Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Gorgonzola Cheese is soft to crumbly and made from cow milk, originating in Italy.

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 Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

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

• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Gorgonzola Cheese (pasteurized)
• Texture: Fontina Cheese (Semi-Soft), Gorgonzola Cheese (Soft to crumbly)
• Rind: Fontina Cheese (Natural, Often Washed), Gorgonzola Cheese (None)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Gorgonzola Cheese (2 to 3 months)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Gorgonzola Cheese (Sweet to savory)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Gorgonzola Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Gorgonzola Cheese brings sweet to savory character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Gorgonzola Cheese's nutty. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Gorgonzola Cheese leans toward dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. Aging plays into this as well. Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor) develops a different profile than Gorgonzola Cheese at 2 to 3 months.

Can You Substitute Fontina Cheese for Gorgonzola Cheese?

In most recipes, Fontina Cheese and Gorgonzola Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for soft to crumbly. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Gorgonzola Cheese brings sweet to savory notes.

Which Is Better, Fontina Cheese or Gorgonzola Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Fontina Cheese. For a soft to crumbly profile, Gorgonzola Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Gorgonzola Cheese fits dishes calling for sweet to savory.

Frequently Asked Questions

Is Fontina Cheese the same as Gorgonzola Cheese?

No, they're distinct cheeses. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Gorgonzola Cheese 2 to 3 months.

Is Fontina Cheese similar to Gorgonzola Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Fontina Cheese for Gorgonzola Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Fontina Cheese taste like Gorgonzola Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Gorgonzola Cheese is sweet to savory. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Gorgonzola Cheese is closer to nutty.

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 Gorgonzola Cheese made of?

Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.

Which should I choose, Fontina Cheese or Gorgonzola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Gorgonzola Cheese is soft to crumbly.