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Fontina Cheese vs Parmigiano Reggiano Cheese
Fontina Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Fontina Cheese and Parmigiano Reggiano Cheese?"
- "Is Fontina Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Fontina Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Fontina Cheese or Parmigiano Reggiano 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.
Parmigiano Reggiano Cheese Overview
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.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Parmigiano Reggiano 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). Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
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". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
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)". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
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) . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Fontina is ranked #66 out of 996 types based on community views. Parmigiano Reggiano is ranked #72 out of 996 types based on community views.
Pairing Comparison
| Fontina | Parmigiano Reggiano | |
|---|---|---|
| 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 |
For more details, check the full pairing guides on the Fontina and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Fontina Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Emilia-Romagna Region |
| Certification | PDO (1996) | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Raw |
| Fat Content | ~30-45% | Minimum 32% |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Hard |
| Texture | Semi-Soft | Grainy, flaky |
| Taste | Mild, Buttery, Nutty | Umami |
| Aroma | Mild to Pungent (earthier in aged versions) | Mild, Milky |
| Colors | Pale Yellow to Golden | Straw or light straw |
| Forms | Wheel, Block, Sliced, Shredded | Cylindrical, slightly convex sides |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | 12 to 36 months |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Calf rennet |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
