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Fontina Cheese vs Port Salut Cheese
Fontina Cheese
Port Salut Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Port Salut Cheese, including:
- "What is the difference between Fontina Cheese and Port Salut Cheese?"
- "Is Fontina Cheese and Port Salut Cheese the same?"
- "How does Fontina Cheese compare to Port Salut Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Port Salut Cheese?"
- "Is Fontina Cheese or Port Salut 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.
Port Salut Cheese Overview
Port Salut is a semi-soft cheese originally made by Trappist monks. It has a distinctive orange rind and a mild, savory flavor. Known for its smooth and creamy texture, Port Salut is a versatile cheese that's easily sliced and melts well, making it suitable for cooking as well as a table cheese.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Port Salut Cheese originated from France.
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). Port Salut is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Port Salut Cheese is made with cow milk that is typically pasteurized.
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". Port Salut Cheese has a fat content of 72.70%. Port Salut's texture can be described as "semi-soft".
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)". Port Salut Cheese has a acidic, mellow taste.
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) . Port Salut Cheese has a color of pale yellow .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Port Salut Cheese's rind is described as washed .
Ranking
Fontina is ranked #65 out of 996 types based on community views. Port Salut is ranked #114 out of 996 types based on community views.
Pairing Comparison
| Fontina | Port Salut | |
|---|---|---|
| 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 Port Salut pages.
Side-by-Side Comparison Table
| Fontina Cheese | Port Salut Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Not Specified | Brittany |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Pasteurized |
| Fat Content | ~30-45% | 72.70% |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Washed |
| Texture | Semi-Soft | Semi-soft |
| Taste | Mild, Buttery, Nutty | Acidic, mellow |
| Aroma | Mild to Pungent (earthier in aged versions) | Not Specified |
| Colors | Pale Yellow to Golden | Pale yellow |
| 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-soft consistency, Port Salut might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Port Salut offers a acidic, mellow profile, ideal for different meals.
