Fontina Cheese vs Gruyere Cheese

In this article, we'll explore the answers to the most common questions about Fontina Cheese and Gruyere Cheese, including:

• "What is the difference between Fontina Cheese and Gruyere Cheese?"
• "Is Fontina Cheese and Gruyere Cheese the same?"
• "How does Fontina Cheese compare to Gruyere Cheese cheese?"
• "How does the taste of Fontina Cheese compare to Gruyere Cheese?"
• "Is Fontina Cheese or Gruyere 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.

Gruyere Cheese Overview

American Gruyere is inspired by the classic Swiss cheese but made in the United States. It replicates the sweet, slightly nutty flavor of traditional Gruyere. This version is typically smoother and creamier, with fewer age-induced cracks and holes. It is commonly used in cooking, especially in fondues, gratins, and baked dishes.

Comparing the Two Cheeses

Country of Origin

Fontina Cheese comes from Italy. Gruyere Cheese originated from United States.

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). Gruyere is not a protected cheese.

Milk Type and Treatment

Fontina Cheese is made with cow milk that is typically raw or pasteurized. Gruyere 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". Gruyere Cheese has a fat content of ~30-34% and a moisture content of ~45-50%. Gruyere's texture can be described as "semi-firm".

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)". Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery".

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) . Gruyere Cheese has a color of pale yellow to golden , comes in block, wheel, sliced, shredded and has an aging period of typically 3-6 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. Gruyere Cheese's rind is described as natural or brushed, sometimes waxed , with microbial or vegetarian (varies by producer) rennet.

Ranking

Fontina is ranked #64 out of 996 types based on community views. Gruyere is ranked #43 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Fontina and Gruyere pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a semi-firm consistency, Gruyere might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Gruyere offers a mild, nutty, slightly buttery profile, ideal for different meals.

Compare Fontina Cheese to Other Cheeses

Compare Gruyere Cheese to Other Cheeses