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Fontina Cheese vs Parmesan Cheese
Fontina Cheese
Parmesan Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Parmesan Cheese, including:
- "What is the difference between Fontina Cheese and Parmesan Cheese?"
- "Is Fontina Cheese and Parmesan Cheese the same?"
- "How does Fontina Cheese compare to Parmesan Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Parmesan Cheese?"
- "Is Fontina Cheese or Parmesan 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.
Parmesan Cheese Overview
Parmesan, often referred to by its Italian name, Parmigiano-Reggiano, is a hard, granular cheese known for its rich flavor and grainy texture. Made from cow's milk, it's aged for a minimum of 12 months, often much longer, to develop its distinct nutty and savory profile. Parmesan is a staple in Italian cuisine, commonly grated over pasta dishes, stirred into soups, or eaten on its own.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Parmesan 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). Parmesan is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Parmesan Cheese is made with cow milk that is typically unpasteurized.
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". Parmesan's texture can be described as "hard, artisan".
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)". Parmesan Cheese has a salty, savory taste. Parmesan's aroma can be described as "nutty, strong".
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) . Parmesan Cheese has a color of straw .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Parmesan Cheese's rind is described as natural .
Ranking
Fontina is ranked #65 out of 996 types based on community views. Parmesan is ranked #42 out of 996 types based on community views.
Pairing Comparison
| Fontina | Parmesan | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | Shrimp |
For more details, check the full pairing guides on the Fontina and Parmesan pages.
Side-by-Side Comparison Table
| Fontina Cheese | Parmesan Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Unpasteurized |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Natural |
| Texture | Semi-Soft | Hard, artisan |
| Taste | Mild, Buttery, Nutty | Salty, savory |
| Aroma | Mild to Pungent (earthier in aged versions) | Nutty, strong |
| Colors | Pale Yellow to Golden | Straw |
| Forms | Wheel, Block, Sliced, Shredded | Not Specified |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Not Specified |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a hard, artisan consistency, Parmesan might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Parmesan offers a salty, savory profile, ideal for different meals.
