, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Fontina Cheese vs Pepato Cheese
Fontina Cheese
Pepato Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Pepato Cheese, including:
- "What is the difference between Fontina Cheese and Pepato Cheese?"
- "Is Fontina Cheese and Pepato Cheese the same?"
- "How does Fontina Cheese compare to Pepato Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Pepato Cheese?"
- "Is Fontina Cheese or Pepato 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.
Pepato Cheese Overview
Pepato is a variety of Pecorino that is studded with whole peppercorns, adding a spicy kick to the otherwise nutty and salty flavor of the sheep's milk cheese. This hard, granular cheese is excellent for grating over dishes to add depth and a peppery zest.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Pepato 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). Pepato is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Pepato Cheese is made with sheep milk that is typically unpasteurized.
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". Pepato's texture can be described as "semi-hard, artisan".
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)". Pepato Cheese has a salty, spicy taste. Pepato's aroma can be described as "spicy".
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) . Pepato Cheese has a color of straw .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Pepato Cheese's rind is described as natural .
Ranking
Fontina is ranked #65 out of 996 types based on community views. Pepato is ranked #186 out of 996 types based on community views.
Pairing Comparison
| Fontina | Pepato | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | No additional pairings listed. |
For more details, check the full pairing guides on the Fontina and Pepato pages.
Side-by-Side Comparison Table
| Fontina Cheese | Pepato Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Unpasteurized |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Natural |
| Texture | Semi-Soft | Semi-hard, artisan |
| Taste | Mild, Buttery, Nutty | Salty, spicy |
| Aroma | Mild to Pungent (earthier in aged versions) | Spicy |
| Colors | Pale Yellow to Golden | Straw |
| Forms | Wheel, Block, Sliced, Shredded | Not Specified |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Not Specified |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a semi-hard, artisan consistency, Pepato might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Pepato offers a salty, spicy profile, ideal for different meals.
