Fontina Cheese vs Piave Vecchio DOP Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Piave Vecchio DOP Cheese is hard and made from cow 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 Piave Vecchio DOP Cheese?

Piave Vecchio DOP is a hard, artisan cheese from Italy, made from pasteurized cow's milk. It is known for its fruity and sweet flavor profile, which makes it a popular choice for those who enjoy cheeses with a bit of complexity. The cheese has a firm texture, making it ideal for grating over dishes or enjoying on its own. Its aroma is milky, which complements its flavor and adds to its appeal. Often referred to as Piave Stravecchio, this cheese is a favorite in Italian cuisine for its versatility and delicious taste.

What's the Difference Between Fontina Cheese and Piave Vecchio DOP Cheese?

• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Piave Vecchio DOP Cheese (pasteurized)
• Texture: Fontina Cheese (Semi-soft), Piave Vecchio DOP Cheese (Hard)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Piave Vecchio DOP Cheese (fruity, sweet)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Piave Vecchio DOP Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Piave Vecchio DOP Cheese brings fruity, sweet character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Piave Vecchio DOP Cheese's milky.

Can You Substitute Fontina Cheese for Piave Vecchio DOP Cheese?

In most recipes, Fontina Cheese and Piave Vecchio DOP Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for hard. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Piave Vecchio DOP Cheese brings fruity, sweet notes.

Which Is Better, Fontina Cheese or Piave Vecchio DOP 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, Piave Vecchio DOP Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Piave Vecchio DOP Cheese fits dishes calling for fruity, sweet.

Frequently Asked Questions

Is Fontina Cheese the same as Piave Vecchio DOP Cheese?

No, they're distinct cheeses.

Is Fontina Cheese similar to Piave Vecchio DOP Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Fontina Cheese for Piave Vecchio DOP Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Fontina Cheese taste like Piave Vecchio DOP Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Piave Vecchio DOP Cheese is fruity, sweet. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Piave Vecchio DOP Cheese is closer to milky.

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 Piave Vecchio DOP Cheese made of?

Piave Vecchio DOP Cheese is made from cow milk (pasteurized). It originates in Italy.

Which should I choose, Fontina Cheese or Piave Vecchio DOP Cheese?

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