Fontina Cheese vs Iberico Cheese

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

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

Iberico Cheese Overview

Queso Iberico is a hard cheese from Spain made using a blend of cow's, goat's, and sheep's milk. It can be crafted from either pasteurized or unpasteurized milk, contributing to its rich and aromatic profile. This cheese has a buttery and nutty flavor with a strong taste that captures the essence of its mixed milk origins. The cheese is typically white in color and features a natural rind. Known also as Iberico Cheese, it offers a satisfying density and a complex taste that pairs well with a variety of foods. Its rich aroma and firm texture make it a popular choice for cheese lovers seeking a traditional Spanish flavor.

Comparing the Two Cheeses

Country of Origin

Fontina Cheese comes from Italy. Iberico Cheese originated from Spain.

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). Iberico is not a protected cheese.

Milk Type and Treatment

Fontina Cheese is made with cow milk that is typically raw or pasteurized. Iberico Cheese is made with cow, goat, and sheep milk that is typically pasteurized or unpasteurized.

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". Iberico's texture can be described as "hard".

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)". Iberico Cheese has a buttery, nutty, strong taste. Iberico's aroma can be described as "aromatic, rich".

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) . Iberico Cheese has a color of white .

Rind and Rennet Type

Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Iberico Cheese's rind is described as natural .

Ranking

Fontina is ranked #65 out of 996 types based on community views. Iberico is ranked #87 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Fontina and Iberico 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 hard consistency, Iberico might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Iberico offers a buttery, nutty, strong profile, ideal for different meals.

Compare Fontina Cheese to Other Cheeses

Compare Iberico Cheese to Other Cheeses