Fontina Cheese vs Graddost Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Graddost Cheese is semi-hard and made from cow milk, originating in Sweden.

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 Graddost Cheese?

Gräddost is a Swedish semi-hard cow's milk cheese whose name means cream cheese. It tastes mild, creamy and slightly sour, is usually sold at 60% fat, and melts so well that Swedish pizzerias made it a standard in the 1970s.

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

• Origin: Fontina Cheese (Italy), Graddost Cheese (Sweden)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Graddost Cheese (pasteurized)
• Texture: Fontina Cheese (Semi-soft), Graddost Cheese (Semi-hard)
• Rind: Fontina Cheese (Natural, Often Washed), Graddost Cheese (none, ripened in Cryovac plastic film)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Graddost Cheese (at least 4 weeks)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Graddost Cheese (nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Graddost Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Graddost Cheese brings nutty, tangy character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Graddost Cheese's nutty. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Graddost Cheese leans toward mild, creamy and slightly sour, sometimes nutty. 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 Graddost Cheese at at least 4 weeks.

Can You Substitute Fontina Cheese for Graddost Cheese?

In most recipes, Fontina Cheese and Graddost 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 semi-hard. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Graddost Cheese brings nutty, tangy notes.

Which Is Better, Fontina Cheese or Graddost 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 semi-hard profile, Graddost Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Graddost Cheese fits dishes calling for nutty, tangy.

Frequently Asked Questions

Is Fontina Cheese the same as Graddost Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Graddost Cheese comes from Sweden. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Graddost Cheese at least 4 weeks.

Is Fontina Cheese similar to Graddost Cheese?

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

Can I substitute Fontina Cheese for Graddost Cheese?

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

Does Fontina Cheese taste like Graddost Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Graddost Cheese is nutty, tangy. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Graddost 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 Graddost Cheese made of?

Graddost Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Sweden.

Which should I choose, Fontina Cheese or Graddost Cheese?

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