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Fontina Cheese vs Mahón-Menorca Cheese
Fontina Cheese
Mahón-Menorca Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Mahón-Menorca Cheese, including:
- "What is the difference between Fontina Cheese and Mahón-Menorca Cheese?"
- "Is Fontina Cheese and Mahón-Menorca Cheese the same?"
- "How does Fontina Cheese compare to Mahón-Menorca Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Mahón-Menorca Cheese?"
- "Is Fontina Cheese or Mahón-Menorca 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.
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Mahón-Menorca Cheese originated from Spain.
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). Mahón-Menorca Cheese has a PDO (1996), PDO (1985).
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Mahón-Menorca Cheese is made with cow or sheep 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". Mahón-Menorca's texture can be described as "firm".
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)". Mahón-Menorca Cheese has a salty and spicy taste. Mahón-Menorca's aroma can be described as "lactic, buttery".
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) . Mahón-Menorca Cheese has a color of ivory-yellow to orangey or brownish gray , comes in parallelepiped shape and has an aging period of tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Mahón-Menorca Cheese's rind is described as characteristic orangish , with vegetable (cynara cardunculus) rennet.
Ranking
Fontina is ranked #66 out of 996 types based on community views. Mahón-Menorca is ranked #223 out of 996 types based on community views.
Pairing Comparison
| Fontina | Mahón-Menorca | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | No additional pairings listed. |
For more details, check the full pairing guides on the Fontina and Mahón-Menorca pages.
Side-by-Side Comparison Table
| Fontina Cheese | Mahón-Menorca Cheese | |
|---|---|---|
| Country of Origin | Italy | Spain |
| Specific Origin | Not Specified | Menorca, Balearic Islands |
| Certification | PDO (1996) | PDO (1996), PDO (1985) |
| Milk Type | Cow's milk | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Raw or any authorized preservation technology |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Characteristic orangish |
| Texture | Semi-Soft | Firm |
| Taste | Mild, Buttery, Nutty | Salty and spicy |
| Aroma | Mild to Pungent (earthier in aged versions) | Lactic, buttery |
| Colors | Pale Yellow to Golden | Ivory-yellow to orangey or brownish gray |
| Forms | Wheel, Block, Sliced, Shredded | Parallelepiped shape |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Vegetable (Cynara cardunculus) |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a firm consistency, Mahón-Menorca might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Mahón-Menorca offers a salty and spicy profile, ideal for different meals.
