Fontina Cheese vs Mozzarella (Australian) Cheese
Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Mozzarella (Australian) Cheese is semi-soft, brined and made from cow or buffalo milk, originating in Australia.
What Is Fontina Cheese?
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.
What Is Mozzarella (Australian) Cheese?
Mozzarella (Australian) is a semi-soft, brined cheese made in Australia from either cow's or water buffalo's milk. It can be produced using pasteurized or unpasteurized milk and has a fat content of 45%. This cheese is known for its milky flavor and fresh, milky aroma, making it a popular choice for many dishes. It has a white color and is rindless, which gives it a smooth and consistent texture. Australian Mozzarella is often used in cooking, particularly on pizzas and in salads, thanks to its excellent melting properties and mild taste.
What's the Difference Between Fontina Cheese and Mozzarella (Australian) Cheese?
- Origin: Fontina Cheese (Italy), Mozzarella (Australian) Cheese (Australia)
- Milk type: Fontina Cheese (cow's milk), Mozzarella (Australian) Cheese (cow's or water buffalo's milk)
- Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Mozzarella (Australian) Cheese (pasteurized or unpasteurized)
- Texture: Fontina Cheese (Semi-Soft), Mozzarella (Australian) Cheese (semi-soft, brined)
- Rind: Fontina Cheese (Natural, Often Washed), Mozzarella (Australian) Cheese (rindless)
- Taste: Fontina Cheese (Mild, Buttery, Nutty), Mozzarella (Australian) Cheese (milky)
Side-by-Side Comparison
| Fontina Cheese | Mozzarella (Australian) Cheese | |
|---|---|---|
| Country of Origin | Italy | Australia |
| Milk Type | Cow's milk | Cow's or water buffalo's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Pasteurized or unpasteurized |
| Texture | Semi-Soft | Semi-soft, brined |
| Rind | Natural, Often Washed | Rindless |
| Aging | Typically 2-3 months (can be aged longer for stronger flavor) | — |
| Taste | Mild, Buttery, Nutty | Milky |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Fontina Cheese | Mozzarella (Australian) Cheese | |
|---|---|---|
| Best Pairings | Chardonnay | — |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | — |
Which would you pick?
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Where to buy Fontina Cheese and Mozzarella (Australian) Cheese
Fontina Cheese
Mozzarella (Australian) Cheese
Taste Comparison: Does Fontina Cheese Taste Like Mozzarella (Australian) Cheese?
Fontina Cheese reads as mild, buttery, nutty, while Mozzarella (Australian) Cheese brings milky character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Mozzarella (Australian) Cheese's fresh, milky.
Can You Substitute Fontina Cheese for Mozzarella (Australian) Cheese?
Fontina Cheese can stand in for Mozzarella (Australian) Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for semi-soft, brined. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Mozzarella (Australian) Cheese brings milky notes.
Which Is Better, Fontina Cheese or Mozzarella (Australian) 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-soft, brined profile, Mozzarella (Australian) Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Mozzarella (Australian) Cheese fits dishes calling for milky.
Frequently Asked Questions
Is Fontina Cheese the same as Mozzarella (Australian) Cheese?
No, they're distinct cheeses. Fontina Cheese originates in Italy, while Mozzarella (Australian) Cheese comes from Australia. Fontina Cheese is made from cow milk; Mozzarella (Australian) Cheese uses cow or buffalo.
Is Fontina Cheese similar to Mozzarella (Australian) Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Fontina Cheese for Mozzarella (Australian) Cheese?
You can, but expect a shift in richness and milk character.
Does Fontina Cheese taste like Mozzarella (Australian) Cheese?
Fontina Cheese reads as mild, buttery, nutty, while Mozzarella (Australian) Cheese is milky. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Mozzarella (Australian) Cheese is closer to fresh, milky.
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 Mozzarella (Australian) Cheese made of?
Mozzarella (Australian) Cheese is made from cow or buffalo milk (pasteurized or unpasteurized). It originates in Australia.
Which should I choose, Fontina Cheese or Mozzarella (Australian) Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Mozzarella (Australian) Cheese is semi-soft, brined.
See full profiles: Fontina Cheese and Mozzarella (Australian) Cheese.