Fontina Cheese vs Montasio Mezzano Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Montasio Mezzano Cheese is semi-hard and made from cow milk, originating in Italy.

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 Montasio Mezzano Cheese?

Montasio Mezzano is a semi-firm cheese from the regions of Friuli Venezia Giulia and Veneto in Italy. Made from unpasteurized cow's milk, it is known for its full-flavored profile. The cheese offers a nutty and sweet taste, which is complemented by its strong aroma. It is crafted with an artisan approach, giving it a natural rind. Montasio Mezzano is often enjoyed on its own or used to enhance various Italian dishes. Its rich flavor makes it a popular choice among cheese lovers seeking something with depth and character.

What's the Difference Between Fontina Cheese and Montasio Mezzano Cheese?

• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Montasio Mezzano Cheese (unpasteurized)
• Texture: Fontina Cheese (Semi-soft), Montasio Mezzano Cheese (Semi-hard)
• Rind: Fontina Cheese (Natural, Often Washed), Montasio Mezzano Cheese (natural)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Montasio Mezzano Cheese (full-flavored, nutty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Montasio Mezzano Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Montasio Mezzano Cheese brings full-flavored, nutty, sweet character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Montasio Mezzano Cheese's strong.

Can You Substitute Fontina Cheese for Montasio Mezzano Cheese?

In most recipes, Fontina Cheese and Montasio Mezzano Cheese 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-hard. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Montasio Mezzano Cheese brings full-flavored, nutty, sweet notes.

Which Is Better, Fontina Cheese or Montasio Mezzano Cheese?

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-hard profile, Montasio Mezzano Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Montasio Mezzano Cheese fits dishes calling for full-flavored, nutty, sweet.

Frequently Asked Questions

Is Fontina Cheese the same as Montasio Mezzano Cheese?

No, they're distinct cheeses.

Is Fontina Cheese similar to Montasio Mezzano Cheese?

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

Can I substitute Fontina Cheese for Montasio Mezzano Cheese?

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

Does Fontina Cheese taste like Montasio Mezzano Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Montasio Mezzano Cheese is full-flavored, nutty, sweet. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Montasio Mezzano Cheese is closer to 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 Montasio Mezzano Cheese made of?

Montasio Mezzano Cheese is made from cow milk (unpasteurized). It originates in Italy.

Which should I choose, Fontina Cheese or Montasio Mezzano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Montasio Mezzano Cheese is semi-hard.