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Fontina Cheese vs Gruyère Cheese
Fontina Cheese
Gruyère Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Gruyère Cheese, including:
- "What is the difference between Fontina Cheese and Gruyère Cheese?"
- "Is Fontina Cheese and Gruyère Cheese the same?"
- "How does Fontina Cheese compare to Gruyère Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Gruyère Cheese?"
- "Is Fontina Cheese or Gruyère 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.
Gruyère Cheese Overview
Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked dishes.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Gruyère Cheese originated from Switzerland.
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). Gruyère Cheese has a AOP (2007), PGI (2007), GI (2011).
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Gruyère Cheese is made with cow milk that is typically raw.
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". Gruyère Cheese has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of ~45-50%. Gruyère's texture can be described as "dense, moister".
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)". Gruyère Cheese has a nutty, complex taste. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".
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) . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Gruyère Cheese's rind is described as natural, orangy , with animal rennet.
Ranking
Fontina is ranked #65 out of 996 types based on community views. Gruyère is ranked #26 out of 996 types based on community views.
Pairing Comparison
| Fontina | Gruyère | |
|---|---|---|
| Best Pairings | Chardonnay | Beaujolais, Chardonnay, Clam Chowder, Cod, Dijon Mustard, Grilled Cheese, Grüner Veltliner, Ham, Macaroni and Cheese, Mushrooms |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | Asparagus, Madeira, Olives, White Burgundy |
For more details, check the full pairing guides on the Fontina and Gruyère pages.
Side-by-Side Comparison Table
| Fontina Cheese | Gruyère Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Not Specified | Switzerland, Specifically The Gruyère Region. |
| Certification | PDO (1996) | AOP (2007), PGI (2007), GI (2011) |
| Milk Type | Cow's milk | Cow’s milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Raw |
| Fat Content | ~30-45% | Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. |
| Moisture Content | ~45-50% | Approximately 35-37%, characteristic of its dense texture. |
| Rind | Natural, Often Washed | Natural, orangy |
| Texture | Semi-Soft | Dense, moister |
| Taste | Mild, Buttery, Nutty | Nutty, complex |
| Aroma | Mild to Pungent (earthier in aged versions) | Earthy, fruity, possibly barnyardy |
| Colors | Pale Yellow to Golden | Varies |
| Forms | Wheel, Block, Sliced, Shredded | Cylindrical |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | 5 months to 24+ |
| 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 dense, moister consistency, Gruyère might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Gruyère offers a nutty, complex profile, ideal for different meals.
