Fontina Cheese vs Kasseri Cheese

Q: Is Fontina Cheese the same as Kasseri Cheese?

No. Fontina Cheese and Kasseri Cheese are distinct cheeses from Italy and Greece respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Fontina Cheese for Kasseri Cheese?

In most recipes you can swap Fontina Cheese for Kasseri Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Fontina Cheese or Kasseri Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Fontina Cheese

Kasseri Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Kasseri Cheese is firm to hard and made from goat and sheep milk, originating in Greece.

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 Kasseri Cheese?

Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.

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

Origin: Fontina Cheese (Italy), Kasseri Cheese (Greece)
Milk type: Fontina Cheese (cow's milk), Kasseri Cheese (goat's and sheep's milk)
Texture: Fontina Cheese (Semi-Soft), Kasseri Cheese (Firm to hard)
Rind: Fontina Cheese (Natural, Often Washed), Kasseri Cheese (Develops as ages)
Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Kasseri Cheese (at least 3 months)
Taste: Fontina Cheese (Mild, Buttery, Nutty), Kasseri Cheese (Rich)

Side-by-Side Comparison

	Fontina Cheese	Kasseri Cheese
Country of Origin	Italy	Greece
Specific Origin	Aosta Valley, Italy	Thrace, Macedonia, Thessaly, Lesbos
Milk Type	Cow's milk	Goat's and sheep's milk
Milk Treatment	Raw (for traditional Italian Fontina), Pasteurized (for most American versions)	Traditionally raw, increasingly pasteurized
Texture	Semi-Soft	Firm to hard
Rind	Natural, Often Washed	Develops as ages
Aging	Typically 2-3 months (can be aged longer for stronger flavor)	At least 3 months
Taste	Mild, Buttery, Nutty	Rich

Taste Comparison: Does Fontina Cheese Taste Like Kasseri Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Kasseri Cheese brings rich character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Kasseri Cheese's flowery. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Kasseri Cheese leans toward rich, complex flavors, buttery texture, flowery aroma when aged. similar to asiago and parmigiano reggiano when aged 10+ months.. 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 Kasseri Cheese at at least 3 months.

Can You Substitute Fontina Cheese for Kasseri Cheese?

Fontina Cheese can stand in for Kasseri Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for firm to hard. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Kasseri Cheese brings rich notes.

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Fontina Cheese the same as Kasseri Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Kasseri Cheese comes from Greece. Fontina Cheese is made from cow milk; Kasseri Cheese uses goat and sheep. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Kasseri Cheese at least 3 months.

Is Fontina Cheese similar to Kasseri Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Fontina Cheese for Kasseri Cheese?

You can, but expect a shift in richness and milk character.

Does Fontina Cheese taste like Kasseri Cheese?

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

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 Kasseri Cheese made of?

Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 3 months. It originates in Greece.

Which should I choose, Fontina Cheese or Kasseri Cheese?

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