Fontina Cheese vs Ossau-Iraty Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Ossau-Iraty Cheese is semi-hard, creamy and made from sheep milk, originating in France.

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 Ossau-Iraty Cheese?

Ossau-Iraty is a sheep's milk cheese from the Northern Basque Country and Béarn in south-western France. Uncooked and pressed, it is smooth, creamy and firm, and has held appellation d'origine contrôlée status since 1980.

What's the Difference Between Fontina Cheese and Ossau-Iraty Cheese?

• Origin: Fontina Cheese (Italy), Ossau-Iraty Cheese (France)
• Milk type: Fontina Cheese (Cow's milk), Ossau-Iraty Cheese (Sheep's milk)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Ossau-Iraty Cheese (Raw)
• Texture: Fontina Cheese (Semi-soft), Ossau-Iraty Cheese (Semi-hard, creamy)
• Rind: Fontina Cheese (Natural, Often Washed), Ossau-Iraty Cheese (Natural, smooth, orange to gray)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Ossau-Iraty Cheese (Minimum 80-120 days)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Ossau-Iraty Cheese (fruity, herbaceous, nutty)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Ossau-Iraty Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Ossau-Iraty Cheese brings fruity, herbaceous, nutty character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Ossau-Iraty Cheese's rich. Aging plays into this as well. Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor) develops a different profile than Ossau-Iraty Cheese at minimum 80-120 days.

Can You Substitute Fontina Cheese for Ossau-Iraty Cheese?

Fontina Cheese can stand in for Ossau-Iraty 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-hard, creamy. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Ossau-Iraty Cheese brings fruity, herbaceous, nutty notes.

Which Is Better, Fontina Cheese or Ossau-Iraty 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, creamy profile, Ossau-Iraty Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Ossau-Iraty Cheese fits dishes calling for fruity, herbaceous, nutty.

Frequently Asked Questions

Is Fontina Cheese the same as Ossau-Iraty Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Ossau-Iraty Cheese comes from France. Fontina Cheese is made from cow milk; Ossau-Iraty Cheese uses sheep. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Ossau-Iraty Cheese minimum 80-120 days.

Is Fontina Cheese similar to Ossau-Iraty Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Fontina Cheese for Ossau-Iraty Cheese?

You can, but expect a shift in richness and milk character.

Does Fontina Cheese taste like Ossau-Iraty Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Ossau-Iraty Cheese is fruity, herbaceous, nutty. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Ossau-Iraty Cheese is closer to rich.

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 Ossau-Iraty Cheese made of?

Ossau-Iraty Cheese is made from sheep milk (raw). It's typically aged minimum 80-120 days. It originates in France.

Which should I choose, Fontina Cheese or Ossau-Iraty Cheese?

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