Fontina Cheese vs Pérail Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Pérail Cheese is soft and made from sheep milk, originating in France.

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 Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

What's the Difference Between Fontina Cheese and Pérail Cheese?

• Origin: Fontina Cheese (Italy), Pérail Cheese (France)
• Milk type: Fontina Cheese (cow's milk), Pérail Cheese (sheep)
• Texture: Fontina Cheese (Semi-Soft), Pérail Cheese (soft)
• Rind: Fontina Cheese (Natural, Often Washed), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Pérail Cheese (2 to 8 weeks)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Pérail Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Pérail Cheese brings distinctly sheepy in older cheeses 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 Pérail Cheese at 2 to 8 weeks.

Can You Substitute Fontina Cheese for Pérail Cheese?

Fontina Cheese can stand in for Pérail 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 soft. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Fontina Cheese or Pérail 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 soft profile, Pérail Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Fontina Cheese the same as Pérail Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Pérail Cheese comes from France. Fontina Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Pérail Cheese 2 to 8 weeks.

Is Fontina Cheese similar to Pérail Cheese?

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

Can I substitute Fontina Cheese for Pérail Cheese?

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

Does Fontina Cheese taste like Pérail Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Pérail Cheese is distinctly sheepy in older cheeses.

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 Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, Fontina Cheese or Pérail Cheese?

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