Fontina Cheese vs Monastery Cheeses

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Monastery Cheeses is semi-soft, brined and made from cow milk, originating in Belgium, Canada, France, Switzerland and United States.

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 Monastery Cheeses?

Monastery cheeses, also known as Trappist or monk cheeses, are produced in several countries, including Belgium, Canada, France, Switzerland, and the United States. Made from cow's milk, these cheeses can be crafted using either pasteurized or unpasteurized milk. They typically have a soft to semi-soft texture and may be brined. The flavor profile ranges from mild to pungent, with a strong, pungent aroma that is characteristic of their washed rind. The cheeses are visually recognized by their golden yellow color. Monastery cheeses are often enjoyed for their rich and complex taste, reflecting the traditional methods used in their production.

What's the Difference Between Fontina Cheese and Monastery Cheeses?

• Origin: Fontina Cheese (Italy), Monastery Cheeses (Belgium, Canada, France, Switzerland and United States)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Monastery Cheeses (pasteurized or unpasteurized)
• Texture: Fontina Cheese (Semi-soft), Monastery Cheeses (Semi-soft, brined)
• Rind: Fontina Cheese (Natural, Often Washed), Monastery Cheeses (washed)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Monastery Cheeses (mild, pungent)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Monastery Cheeses?

Fontina Cheese reads as mild, buttery, nutty, while Monastery Cheeses brings mild, pungent character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Monastery Cheeses's pungent, strong.

Can You Substitute Fontina Cheese for Monastery Cheeses?

In most recipes, Fontina Cheese and Monastery Cheeses 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 semi-soft, brined. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Monastery Cheeses brings mild, pungent notes.

Which Is Better, Fontina Cheese or Monastery Cheeses?

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 semi-soft, brined profile, Monastery Cheeses is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Monastery Cheeses fits dishes calling for mild, pungent.

Frequently Asked Questions

Is Fontina Cheese the same as Monastery Cheeses?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Monastery Cheeses comes from Belgium, Canada, France, Switzerland and United States.

Is Fontina Cheese similar to Monastery Cheeses?

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

Can I substitute Fontina Cheese for Monastery Cheeses?

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

Does Fontina Cheese taste like Monastery Cheeses?

Fontina Cheese reads as mild, buttery, nutty, while Monastery Cheeses is mild, pungent. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Monastery Cheeses is closer to pungent, strong.

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 Monastery Cheeses made of?

Monastery Cheeses is made from cow milk (pasteurized or unpasteurized). It originates in Belgium, Canada, France, Switzerland and United States.

Which should I choose, Fontina Cheese or Monastery Cheeses?

It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Monastery Cheeses is semi-soft, brined.