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Fontina Cheese vs Halloumi Cheese
Fontina Cheese
Halloumi Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Halloumi Cheese, including:
- "What is the difference between Fontina Cheese and Halloumi Cheese?"
- "Is Fontina Cheese and Halloumi Cheese the same?"
- "How does Fontina Cheese compare to Halloumi Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Halloumi Cheese?"
- "Is Fontina Cheese or Halloumi 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.
Halloumi Cheese Overview
Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Halloumi Cheese originated from Cyprus.
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). Halloumi Cheese has a PDO (2014).
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Halloumi Cheese is made with cow, goat, and sheep milk.
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". Halloumi's texture can be described as "semihard".
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)". Halloumi Cheese has a mild, salty taste. Halloumi's aroma can be described as "strong".
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) . Halloumi Cheese has a color of white to light yellow and has an aging period of 40 days .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Halloumi Cheese's rind is described as no rind , with animal rennet.
Ranking
Fontina is ranked #66 out of 996 types based on community views. Halloumi is ranked #95 out of 996 types based on community views.
Pairing Comparison
| Fontina | Halloumi | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | No additional pairings listed. |
For more details, check the full pairing guides on the Fontina and Halloumi pages.
Side-by-Side Comparison Table
| Fontina Cheese | Halloumi Cheese | |
|---|---|---|
| Country of Origin | Italy | Cyprus |
| Specific Origin | Not Specified | Cyprus |
| Certification | PDO (1996) | PDO (2014) |
| Milk Type | Cow's milk | Cow's, goat's and sheep's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Not Specified |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | No rind |
| Texture | Semi-Soft | Semihard |
| Taste | Mild, Buttery, Nutty | Mild, salty |
| Aroma | Mild to Pungent (earthier in aged versions) | Strong |
| Colors | Pale Yellow to Golden | White to light yellow |
| Forms | Wheel, Block, Sliced, Shredded | Not Specified |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | 40 days |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a semihard consistency, Halloumi might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Halloumi offers a mild, salty profile, ideal for different meals.
