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Fontina Cheese vs Mozzarella Cheese
Fontina Cheese
Mozzarella Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Mozzarella Cheese, including:
- "What is the difference between Fontina Cheese and Mozzarella Cheese?"
- "Is Fontina Cheese and Mozzarella Cheese the same?"
- "How does Fontina Cheese compare to Mozzarella Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Mozzarella Cheese?"
- "Is Fontina Cheese or Mozzarella 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.
Mozzarella Cheese Overview
Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Mozzarella 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). Mozzarella is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Mozzarella Cheese is made with cow, goat, sheep, or buffalo milk that is typically pasteurized.
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". Mozzarella Cheese has a fat content of varies and a moisture content of ~45-50%. Mozzarella's texture can be described as "soft, creamy".
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)". Mozzarella Cheese has a mild, milky taste. Mozzarella's aroma can be described as "mild".
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) . Mozzarella Cheese has a color of white , comes in balls, blocks, shredded and has an aging period of eaten fresh .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Mozzarella Cheese's rind is described as none , with calf's or microbial rennet.
Ranking
Fontina is ranked #65 out of 996 types based on community views. Mozzarella is ranked #43 out of 996 types based on community views.
Pairing Comparison
| Fontina | Mozzarella | |
|---|---|---|
| Best Pairings | Chardonnay | Avocado, Chicken, Green Tea, Olives, Pesto, Pinot Grigio, Pinot Gris, Prosciutto, Sauvignon Blanc, Shrimp, Tomatoes, Tuna |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | Albariño, Asparagus, Asti Spumante, Bresaola, Clam Chowder, Cod, Ham, Kolsch, Macaroni and Cheese, Pastrami, Prosecco, Pulled Pork, Roasted Vegetables, Salami, Sangiovese, Seaweed, Turkey |
For more details, check the full pairing guides on the Fontina and Mozzarella pages.
Side-by-Side Comparison Table
| Fontina Cheese | Mozzarella Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Pasteurized |
| Fat Content | ~30-45% | Varies |
| Moisture Content | ~45-50% | High |
| Rind | Natural, Often Washed | None |
| Texture | Semi-Soft | Soft, creamy |
| Taste | Mild, Buttery, Nutty | Mild, milky |
| Aroma | Mild to Pungent (earthier in aged versions) | Mild |
| Colors | Pale Yellow to Golden | White |
| Forms | Wheel, Block, Sliced, Shredded | Balls, blocks, shredded |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Eaten fresh |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Calf's or microbial rennet |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a soft, creamy consistency, Mozzarella might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Mozzarella offers a mild, milky profile, ideal for different meals.
