Fontina Cheese vs Pecorino Sardo Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Pecorino Sardo Cheese is hard and made from sheep 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 Pecorino Sardo Cheese?

Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.

What's the Difference Between Fontina Cheese and Pecorino Sardo Cheese?

• Milk type: Fontina Cheese (Cow's milk), Pecorino Sardo Cheese (Sheep's milk)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Pecorino Sardo Cheese (Pasteurized or Thermized)
• Texture: Fontina Cheese (Semi-soft), Pecorino Sardo Cheese (Hard)
• Rind: Fontina Cheese (Natural, Often Washed), Pecorino Sardo Cheese (Pale yellow to mahogany)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Pecorino Sardo Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Pecorino Sardo Cheese's sheep's milk and hay for dolce. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Pecorino Sardo Cheese leans toward sharpness increases with longer maturation. 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 Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo.

Can You Substitute Fontina Cheese for Pecorino Sardo Cheese?

Fontina Cheese can stand in for Pecorino Sardo 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 Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo notes.

Which Is Better, Fontina Cheese or Pecorino Sardo 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 Sardo Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Pecorino Sardo Cheese fits dishes calling for mild and sweet for dolce, more piquant and pronounced in salt for maturo.

Frequently Asked Questions

Is Fontina Cheese the same as Pecorino Sardo Cheese?

No, they're distinct cheeses. Fontina Cheese is made from cow milk; Pecorino Sardo Cheese uses sheep. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Pecorino Sardo Cheese 20 to 60 days for dolce, at least 60 days for maturo.

Is Fontina Cheese similar to Pecorino Sardo Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Fontina Cheese for Pecorino Sardo Cheese?

You can, but expect a shift in richness and milk character.

Does Fontina Cheese taste like Pecorino Sardo Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Pecorino Sardo Cheese is mild and sweet for dolce, more piquant and pronounced in salt for maturo. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Pecorino Sardo Cheese is closer to sheep's milk and hay for dolce.

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 Sardo Cheese made of?

Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. It originates in Italy.

Which should I choose, Fontina Cheese or Pecorino Sardo Cheese?

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