Fontina Cheese vs Pecorino Cheese

In this article, we'll explore the answers to the most common questions about Fontina Cheese and Pecorino Cheese, including:

• "What is the difference between Fontina Cheese and Pecorino Cheese?"
• "Is Fontina Cheese and Pecorino Cheese the same?"
• "How does Fontina Cheese compare to Pecorino Cheese cheese?"
• "How does the taste of Fontina Cheese compare to Pecorino Cheese?"
• "Is Fontina Cheese or Pecorino 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.

Pecorino Cheese Overview

Pecorino is a term for Italian cheeses made from sheep's milk. The most well-known varieties include Pecorino Romano, Pecorino Toscano, and Pecorino Sardo, each named after their region of origin. These cheeses vary in texture from soft and buttery to hard and granular, and they range in flavor from mild to sharp and salty, often aged to develop deeper flavors.

Comparing the Two Cheeses

Country of Origin

Fontina Cheese comes from Italy. Pecorino 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). Pecorino is not a protected cheese.

Milk Type and Treatment

Fontina Cheese is made with cow milk that is typically raw or pasteurized. Pecorino Cheese is made with sheep milk.

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". Pecorino's texture can be described as "hard".

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)".

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) .

Rind and Rennet Type

Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet.

Ranking

Fontina is ranked #65 out of 996 types based on community views. Pecorino is ranked #164 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Fontina and Pecorino pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a hard consistency, Pecorino might be the better pick.

Compare Fontina Cheese to Other Cheeses

Compare Pecorino Cheese to Other Cheeses