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Fontina Cheese vs Mascarpone Cheese
Fontina Cheese
Mascarpone Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Mascarpone Cheese, including:
- "What is the difference between Fontina Cheese and Mascarpone Cheese?"
- "Is Fontina Cheese and Mascarpone Cheese the same?"
- "How does Fontina Cheese compare to Mascarpone Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Mascarpone Cheese?"
- "Is Fontina Cheese or Mascarpone 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.
Mascarpone Cheese Overview
Mascarpone is a creamy, soft Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. It has a very rich, buttery texture and a slightly sweet taste. Mascarpone is a key ingredient in desserts like tiramisu and can also be used in dips, spreads, and sauces.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Mascarpone Cheese originated from Italy.
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). Mascarpone is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Mascarpone Cheese is made with cow milk that is typically heated.
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". Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable".
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)". Mascarpone Cheese has a buttery to slightly tangy taste. Mascarpone's aroma can be described as "fresh".
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) . Mascarpone Cheese has a color of white .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Mascarpone Cheese's rind is described as rindless .
Ranking
Fontina is ranked #66 out of 996 types based on community views. Mascarpone is ranked #37 out of 996 types based on community views.
Pairing Comparison
| Fontina | Mascarpone | |
|---|---|---|
| Best Pairings | Chardonnay | Asti Spumante, Fruit Compote, Kiwi, Mangoes, Prosecco, Raspberry, Strawberries |
| 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 Mascarpone pages.
Side-by-Side Comparison Table
| Fontina Cheese | Mascarpone Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Lombardy |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Heated |
| Fat Content | ~30-45% | 60 to 75 percent |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Rindless |
| Texture | Semi-Soft | Soft, spreadable |
| Taste | Mild, Buttery, Nutty | Buttery to slightly tangy |
| Aroma | Mild to Pungent (earthier in aged versions) | Fresh |
| Colors | Pale Yellow to Golden | White |
| Forms | Wheel, Block, Sliced, Shredded | Not Specified |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Not Specified |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a soft, spreadable consistency, Mascarpone might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Mascarpone offers a buttery to slightly tangy profile, ideal for different meals.
