, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Fontina Cheese vs Pimento Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Pimento Cheese, including:
- "What is the difference between Fontina Cheese and Pimento Cheese?"
- "Is Fontina Cheese and Pimento Cheese the same?"
- "How does Fontina Cheese compare to Pimento Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Pimento Cheese?"
- "Is Fontina Cheese or Pimento 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.
Pimento Cheese Overview
Pimento cheese is a popular spread in the Southern United States, made from cheddar cheese, pimento peppers, and mayonnaise. Sometimes referred to as the "pâté of the South," it has a creamy, tangy flavor and is often used as a filling for sandwiches, a topping for crackers, or a dip for vegetables.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Pimento Cheese originated from United States.
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). Pimento is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Pimento Cheese is made with unknown 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". Pimento's texture can be described as "spreadable".
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)". Pimento Cheese has a sweet, rounded chili taste. Pimento's aroma can be described as "sweet, rounded chili".
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) . Pimento Cheese comes in grated cheese mixed into a spread .
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 #66 out of 996 types based on community views. Pimento is ranked #130 out of 996 types based on community views.
Pairing Comparison
| Fontina | Pimento | |
|---|---|---|
| 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 Pimento pages.
Side-by-Side Comparison Table
| Fontina Cheese | Pimento Cheese | |
|---|---|---|
| Country of Origin | Italy | United States |
| Specific Origin | Not Specified | Southern United States |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cheddar, farmers’ style |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Not Specified |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Not Specified |
| Texture | Semi-Soft | Spreadable |
| Taste | Mild, Buttery, Nutty | Sweet, rounded chili |
| Aroma | Mild to Pungent (earthier in aged versions) | Sweet, rounded chili |
| Colors | Pale Yellow to Golden | Not Specified |
| Forms | Wheel, Block, Sliced, Shredded | Grated cheese mixed into a spread |
| 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 spreadable consistency, Pimento might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Pimento offers a sweet, rounded chili profile, ideal for different meals.
