Fontina Cheese vs L'Etivaz Cheese

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

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

L'Etivaz Cheese Overview

L'Etivaz is a hard Alpine cheese from the Vaud region of Switzerland, similar to Gruyère but made in a more artisanal fashion. It is produced only from May to October, using milk from cows grazing on mountain pastures. The cheese has a complex flavor, with fruity, nutty notes and a hint of smokiness, developed during the traditional wood-fired production process.

Comparing the Two Cheeses

Country of Origin

Fontina Cheese comes from Italy. L'Etivaz 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). L'Etivaz Cheese has a GI (2011).

Milk Type and Treatment

Fontina Cheese is made with cow milk that is typically raw or pasteurized. L'Etivaz Cheese is made with cow milk that is typically 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". L'Etivaz'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)". L'Etivaz's aroma can be described as "smokey".

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) . L'Etivaz Cheese has a color of pale yellow .

Rind and Rennet Type

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

Ranking

Fontina is ranked #65 out of 996 types based on community views. L'Etivaz is ranked #77 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Fontina and L'Etivaz 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, L'Etivaz might be the better pick.

Compare Fontina Cheese to Other Cheeses

Compare L'Etivaz Cheese to Other Cheeses