Fontina Cheese vs Latteria Navel Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Latteria Navel Cheese is hard, soft-ripened and made from cow milk, originating in Italy.

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 Latteria Navel Cheese?

Latteria Navel is a cheese from the Friuli-Venezia Giulia and Veneto regions of Italy. Made from pasteurized cow's milk, it features a hard, soft-ripened texture. The cheese has a straw-colored interior and a natural rind. It is known for its full-flavored taste and aromatic scent. This cheese is traditionally enjoyed as part of an antipasto platter or paired with crusty bread and a glass of wine. Its rich flavors make it a popular choice among cheese enthusiasts looking for something flavorful and aromatic.

What's the Difference Between Fontina Cheese and Latteria Navel Cheese?

• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Latteria Navel Cheese (pasteurized)
• Texture: Fontina Cheese (Semi-soft), Latteria Navel Cheese (Hard, soft-ripened)
• Rind: Fontina Cheese (Natural, Often Washed), Latteria Navel Cheese (natural)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Latteria Navel Cheese (full-flavored)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Latteria Navel Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Latteria Navel Cheese brings full-flavored character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Latteria Navel Cheese's aromatic.

Can You Substitute Fontina Cheese for Latteria Navel Cheese?

In most recipes, Fontina Cheese and Latteria Navel Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for hard, soft-ripened. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Latteria Navel Cheese brings full-flavored notes.

Which Is Better, Fontina Cheese or Latteria Navel 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, soft-ripened profile, Latteria Navel Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Latteria Navel Cheese fits dishes calling for full-flavored.

Frequently Asked Questions

Is Fontina Cheese the same as Latteria Navel Cheese?

No, they're distinct cheeses.

Is Fontina Cheese similar to Latteria Navel Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Fontina Cheese for Latteria Navel Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Fontina Cheese taste like Latteria Navel Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Latteria Navel Cheese is full-flavored. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Latteria Navel Cheese is closer to aromatic.

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 Latteria Navel Cheese made of?

Latteria Navel Cheese is made from cow milk (pasteurized). It originates in Italy.

Which should I choose, Fontina Cheese or Latteria Navel Cheese?

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