Fontina Cheese vs Provola dei Nebrodi Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Provola dei Nebrodi Cheese is soft and made from cow, goat, or sheep 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 Provola dei Nebrodi Cheese?

Provola dei Nebrodi is a DOP stretched-curd cheese from the Nebrodi mountains of Sicily, made with raw cow's milk and lamb or kid rennet. It is the only Sicilian provola that is aged, and wheels reach four or five kilograms (about 9 to 11 pounds).

What's the Difference Between Fontina Cheese and Provola dei Nebrodi Cheese?

• Milk type: Fontina Cheese (Cow's milk), Provola dei Nebrodi Cheese (Cow's milk, sometimes with sheep's or goat's milk)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Provola dei Nebrodi Cheese (Raw)
• Texture: Fontina Cheese (Semi-soft), Provola dei Nebrodi Cheese (Soft)
• Rind: Fontina Cheese (Natural, Often Washed), Provola dei Nebrodi Cheese (Thin, straw-yellow to yellow-amber)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Provola dei Nebrodi Cheese (1 to 4 months)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Provola dei Nebrodi Cheese (Sweet and slightly sour when fresh, savory and strong when aged)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Provola dei Nebrodi Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Provola dei Nebrodi Cheese brings sweet and slightly sour when fresh, savory and strong when aged character. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Provola dei Nebrodi Cheese leans toward warm milk, butter, fruit notes when fresh; savory and stronger when aged. 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 Provola dei Nebrodi Cheese at 1 to 4 months.

Can You Substitute Fontina Cheese for Provola dei Nebrodi Cheese?

Fontina Cheese can stand in for Provola dei Nebrodi 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 Provola dei Nebrodi Cheese brings sweet and slightly sour when fresh, savory and strong when aged notes.

Which Is Better, Fontina Cheese or Provola dei Nebrodi 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, Provola dei Nebrodi Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Provola dei Nebrodi Cheese fits dishes calling for sweet and slightly sour when fresh, savory and strong when aged.

Frequently Asked Questions

Is Fontina Cheese the same as Provola dei Nebrodi Cheese?

No, they're distinct cheeses. Fontina Cheese is made from cow milk; Provola dei Nebrodi Cheese uses cow, goat, or sheep. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Provola dei Nebrodi Cheese 1 to 4 months.

Is Fontina Cheese similar to Provola dei Nebrodi Cheese?

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

Can I substitute Fontina Cheese for Provola dei Nebrodi Cheese?

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

Does Fontina Cheese taste like Provola dei Nebrodi Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Provola dei Nebrodi Cheese is sweet and slightly sour when fresh, savory and strong when aged.

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 Provola dei Nebrodi Cheese made of?

Provola dei Nebrodi Cheese is made from cow, goat, or sheep milk (raw), using farmhouse kid’s or lamb’s rennet pas rennet. It's typically aged 1 to 4 months. It originates in Italy.

Which should I choose, Fontina Cheese or Provola dei Nebrodi Cheese?

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