Fontina Cheese vs Pecorino di Picinisco Cheese
Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Pecorino di Picinisco Cheese is hard and made from goat or sheep milk, originating in Italy.
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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 Pecorino di Picinisco Cheese?
Pecorino di Picinisco is produced in the Lazio and Abruzzo regions of Italy. This cheese is made from the milk of sheep that graze on the rich, diverse pastures of the area, giving it a distinctive, aromatic flavor. It has a semi-hard texture and is typically aged for a minimum of four months.
What's the Difference Between Fontina Cheese and Pecorino di Picinisco Cheese?
- Milk type: Fontina Cheese (Cow's milk), Pecorino di Picinisco Cheese (Sheep's milk, sometimes with goat's milk)
- Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Pecorino di Picinisco Cheese (Raw)
- Texture: Fontina Cheese (Semi-soft), Pecorino di Picinisco Cheese (Hard)
- Rind: Fontina Cheese (Natural, Often Washed), Pecorino di Picinisco Cheese (Straw-colored, thin, rough)
- Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Pecorino di Picinisco Cheese (Lamb or kid rennet paste)
- Taste: Fontina Cheese (Mild, Buttery, Nutty), Pecorino di Picinisco Cheese (Mild for scamosciato, strong for stagionato)
Side-by-Side Comparison
| Fontina Cheese | Pecorino di Picinisco Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Aosta Valley, Italy | Comino Valley, Frosinone |
| Milk Type | Cow's milk | Sheep's milk, sometimes with goat's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Raw |
| Texture | Semi-soft | Hard |
| Rind | Natural, Often Washed | Straw-colored, thin, rough |
| Aging | Typically 2-3 months (can be aged longer for stronger flavor) | Lamb or kid rennet paste |
| Taste | Mild, Buttery, Nutty | Mild for scamosciato, strong for stagionato |
Taste Comparison: Does Fontina Cheese Taste Like Pecorino di Picinisco Cheese?
Fontina Cheese reads as mild, buttery, nutty, while Pecorino di Picinisco Cheese brings mild for scamosciato, strong for stagionato character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Pecorino di Picinisco Cheese's white to straw yellow, straw. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Pecorino di Picinisco Cheese leans toward mountain pasture aroma. 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 Pecorino di Picinisco Cheese at lamb or kid rennet paste.
Can You Substitute Fontina Cheese for Pecorino di Picinisco Cheese?
Fontina Cheese can stand in for Pecorino di Picinisco 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 hard. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Pecorino di Picinisco Cheese brings mild for scamosciato, strong for stagionato notes.
Which Is Better, Fontina Cheese or Pecorino di Picinisco 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 profile, Pecorino di Picinisco Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Pecorino di Picinisco Cheese fits dishes calling for mild for scamosciato, strong for stagionato.
Which is your favorite?
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Frequently Asked Questions
Is Fontina Cheese the same as Pecorino di Picinisco Cheese?
No, they're distinct cheeses. Fontina Cheese is made from cow milk; Pecorino di Picinisco Cheese uses goat or sheep. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Pecorino di Picinisco Cheese lamb or kid rennet paste.
Is Fontina Cheese similar to Pecorino di Picinisco Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Fontina Cheese for Pecorino di Picinisco Cheese?
You can, but expect a shift in richness and milk character.
Does Fontina Cheese taste like Pecorino di Picinisco Cheese?
Fontina Cheese reads as mild, buttery, nutty, while Pecorino di Picinisco Cheese is mild for scamosciato, strong for stagionato. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Pecorino di Picinisco Cheese is closer to white to straw yellow, straw.
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 Pecorino di Picinisco Cheese made of?
Pecorino di Picinisco Cheese is made from goat or sheep milk (raw). It's typically aged lamb or kid rennet paste. It originates in Italy.
Which should I choose, Fontina Cheese or Pecorino di Picinisco Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Pecorino di Picinisco Cheese is hard.