Fontina Cheese vs Pecorino Toscano Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Pecorino Toscano Cheese is semi-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 Toscano Cheese?

Pecorino toscano is a firm sheep's milk cheese from Tuscany that has held PDO status since 1996. It is the third most produced sheep's milk cheese in Italy, behind pecorino romano and pecorino sardo.

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

• Milk type: Fontina Cheese (Cow's milk), Pecorino Toscano Cheese (Sheep's milk)
• Texture: Fontina Cheese (Semi-soft), Pecorino Toscano Cheese (Semi-hard)
• Rind: Fontina Cheese (Natural, Often Washed), Pecorino Toscano Cheese (Straw-colored)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Pecorino Toscano Cheese (At least 20 days (soft), Four months (semihard))
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Pecorino Toscano Cheese (Fragrant)

Side-by-Side Comparison

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

Fontina Cheese reads as mild, buttery, nutty, while Pecorino Toscano Cheese brings fragrant character. 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 Toscano Cheese at at least 20 days (soft), four months (semihard).

Can You Substitute Fontina Cheese for Pecorino Toscano Cheese?

Fontina Cheese can stand in for Pecorino Toscano 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 semi-hard. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Pecorino Toscano Cheese brings fragrant notes.

Which Is Better, Fontina Cheese or Pecorino Toscano 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 semi-hard profile, Pecorino Toscano Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Pecorino Toscano Cheese fits dishes calling for fragrant.

Frequently Asked Questions

Is Fontina Cheese the same as Pecorino Toscano Cheese?

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

Is Fontina Cheese similar to Pecorino Toscano Cheese?

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

Can I substitute Fontina Cheese for Pecorino Toscano Cheese?

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

Does Fontina Cheese taste like Pecorino Toscano Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Pecorino Toscano Cheese is fragrant.

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 Toscano Cheese made of?

Pecorino Toscano Cheese is made from sheep milk (raw or pasteurized), using calf rennet. It's typically aged at least 20 days (soft), four months (semihard). It originates in Italy.

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

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