Fontina Cheese vs Parmesan Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Parmesan Cheese is hard, artisan 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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

What's the Difference Between Fontina Cheese and Parmesan Cheese?

• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Parmesan Cheese (unpasteurized)
• Texture: Fontina Cheese (Semi-Soft), Parmesan Cheese (hard, artisan)
• Rind: Fontina Cheese (Natural, Often Washed), Parmesan Cheese (natural)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Parmesan Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Parmesan Cheese brings salty, savory character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Parmesan Cheese's nutty, strong. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. 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 Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Fontina Cheese for Parmesan Cheese?

In most recipes, Fontina Cheese and Parmesan 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 hard, artisan. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Parmesan Cheese brings salty, savory notes.

Which Is Better, Fontina Cheese or Parmesan 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 hard, artisan profile, Parmesan Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Fontina Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Parmesan Cheese minimum 12 months, average 2 years.

Is Fontina Cheese similar to Parmesan Cheese?

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

Can I substitute Fontina Cheese for Parmesan Cheese?

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

Does Fontina Cheese taste like Parmesan Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Parmesan Cheese is salty, savory. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Parmesan Cheese is closer to nutty, 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 Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Fontina Cheese or Parmesan Cheese?

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