Fontina Cheese vs Kefalotyri Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Kefalotyri Cheese is hard and made from goat or sheep milk, originating in Cyprus and 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 Kefalotyri Cheese?

Kefalotyri is a hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.

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

• Origin: Fontina Cheese (Italy), Kefalotyri Cheese (Cyprus and Greece)
• Milk type: Fontina Cheese (Cow's milk), Kefalotyri Cheese (Sheep's or goat's milk)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Kefalotyri Cheese (pasteurized)
• Texture: Fontina Cheese (Semi-soft), Kefalotyri Cheese (Hard)
• Rind: Fontina Cheese (Natural, Often Washed), Kefalotyri Cheese (natural)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Kefalotyri Cheese (2 to 3 months)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Kefalotyri Cheese (salty, sharp, spicy, strong, tangy)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Kefalotyri Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Kefalotyri Cheese's rich, strong. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Kefalotyri Cheese leans toward drier and stronger when aged a year or more. 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 Kefalotyri Cheese at 2 to 3 months.

Can You Substitute Fontina Cheese for Kefalotyri Cheese?

Fontina Cheese can stand in for Kefalotyri 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 hard. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy notes.

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

Frequently Asked Questions

Is Fontina Cheese the same as Kefalotyri Cheese?

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

Is Fontina Cheese similar to Kefalotyri Cheese?

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

Can I substitute Fontina Cheese for Kefalotyri Cheese?

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

Does Fontina Cheese taste like Kefalotyri Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Kefalotyri Cheese is salty, sharp, spicy, strong, tangy. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Kefalotyri Cheese is closer to rich, strong.

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 Kefalotyri Cheese made of?

Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It's typically aged 2 to 3 months. It originates in Cyprus and Greece.

Which should I choose, Fontina Cheese or Kefalotyri Cheese?

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