Fontina Cheese vs Pecorino Cheese
Fontina Cheese
Pecorino Cheese
Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Pecorino 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 Cheese?
Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside Italy.
What's the Difference Between Fontina Cheese and Pecorino Cheese?
- Milk type: Fontina Cheese (cow's milk), Pecorino Cheese (sheep's milk)
- Texture: Fontina Cheese (Semi-Soft), Pecorino Cheese (hard)
- Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Pecorino Cheese (fresco, semi-stagionato or stagionato)
Side-by-Side Comparison
| Fontina Cheese | Pecorino Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Aosta Valley, Italy | Italy |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | — |
| Texture | Semi-Soft | Hard |
| Rind | Natural, Often Washed | — |
| Aging | Typically 2-3 months (can be aged longer for stronger flavor) | Fresco, semi-stagionato or stagionato |
| Taste | Mild, Buttery, Nutty | — |
Taste Comparison: Does Fontina Cheese Taste Like Pecorino Cheese?
Their flavor profiles are distinct. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Pecorino Cheese leans toward buttery, nutty, mild cream and milk. 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 Cheese at fresco, semi-stagionato or stagionato.
Can You Substitute Fontina Cheese for Pecorino Cheese?
Fontina Cheese can stand in for Pecorino 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.
Which Is Better, Fontina Cheese or Pecorino 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 Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Fontina Cheese the same as Pecorino Cheese?
No, they're distinct cheeses. Fontina Cheese is made from cow milk; Pecorino Cheese uses sheep. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Pecorino Cheese fresco, semi-stagionato or stagionato.
Is Fontina Cheese similar to Pecorino Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Fontina Cheese for Pecorino Cheese?
You can, but expect a shift in richness and milk character.
Does Fontina Cheese taste like Pecorino Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Cheese made of?
Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. It originates in Italy.
Which should I choose, Fontina Cheese or Pecorino Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Pecorino Cheese is hard.