Fontina Cheese vs Parmigiano Reggiano Cheese
Fontina Cheese
Parmigiano Reggiano Cheese
Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
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 Parmigiano Reggiano Cheese?
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
What's the Difference Between Fontina Cheese and Parmigiano Reggiano Cheese?
- Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Parmigiano Reggiano Cheese (Raw)
- Texture: Fontina Cheese (Semi-Soft), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Fontina Cheese (Natural, Often Washed), Parmigiano Reggiano Cheese (Hard)
- Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Fontina Cheese (Mild, Buttery, Nutty), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Fontina Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | — | Emilia-Romagna Region |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Raw |
| Texture | Semi-Soft | Grainy, flaky |
| Rind | Natural, Often Washed | Hard |
| Aging | Typically 2-3 months (can be aged longer for stronger flavor) | 12 to 36 months |
| Taste | Mild, Buttery, Nutty | Umami |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Fontina Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Best Pairings | Chardonnay | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Fontina Cheese and Parmigiano Reggiano Cheese
Fontina Cheese
Parmigiano Reggiano Cheese
Taste Comparison: Does Fontina Cheese Taste Like Parmigiano Reggiano Cheese?
Fontina Cheese reads as mild, buttery, nutty, while Parmigiano Reggiano Cheese brings umami character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. 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 Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Fontina Cheese for Parmigiano Reggiano Cheese?
In most recipes, Fontina Cheese and Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Fontina Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
Frequently Asked Questions
Is Fontina Cheese the same as Parmigiano Reggiano 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), Parmigiano Reggiano Cheese 12 to 36 months.
Is Fontina Cheese similar to Parmigiano Reggiano Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Fontina Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Fontina Cheese taste like Parmigiano Reggiano Cheese?
Fontina Cheese reads as mild, buttery, nutty, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Parmigiano Reggiano Cheese is closer to mild, 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 Parmigiano Reggiano Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.
Which should I choose, Fontina Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Parmigiano Reggiano Cheese is grainy, flaky.
See full profiles: Fontina Cheese and Parmigiano Reggiano Cheese.