Fontina Cheese vs Montasio Vecchio Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Montasio Vecchio Cheese is semi-hard, crumbly 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 Vecchio Cheese?

Montasio Vecchio is a semi-firm, artisan cheese made from unpasteurized cow's milk in the regions of Friuli Venezia Giulia and Veneto, Italy. This cheese has a natural rind and is known for its sharp flavor and strong aroma. As it ages, it develops a rich, savory taste that can be enjoyed on its own or as a flavorful addition to various dishes. Its texture is firm yet slightly crumbly, making it suitable for grating over pasta or salads. Montasio Vecchio is an excellent choice for those who appreciate bold, aged cheeses.

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

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

Side-by-Side Comparison

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

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

Can You Substitute Fontina Cheese for Montasio Vecchio Cheese?

In most recipes, Fontina Cheese and Montasio Vecchio 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, crumbly. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Montasio Vecchio Cheese brings sharp notes.

Which Is Better, Fontina Cheese or Montasio Vecchio 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, crumbly profile, Montasio Vecchio Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Montasio Vecchio Cheese fits dishes calling for sharp.

Frequently Asked Questions

Is Fontina Cheese the same as Montasio Vecchio Cheese?

No, they're distinct cheeses.

Is Fontina Cheese similar to Montasio Vecchio Cheese?

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

Can I substitute Fontina Cheese for Montasio Vecchio Cheese?

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

Does Fontina Cheese taste like Montasio Vecchio Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Montasio Vecchio Cheese is sharp. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Montasio Vecchio 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 Vecchio Cheese made of?

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

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

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