Fontina Cheese vs Provoleta Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Provoleta Cheese is semi-hard and made from buffalo milk, originating in Argentina.

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 Provoleta Cheese?

Provoleta is an Argentine provolone made by spinning the curd, sold in small discs that hold their shape over fire. It is grilled until part-melted and eaten at the start of an asado, often with oregano, chilli flakes and bread.

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

• Origin: Fontina Cheese (Italy), Provoleta Cheese (Argentina)
• Milk type: Fontina Cheese (Cow's milk), Provoleta Cheese (Water buffalo's milk)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Provoleta Cheese (pasteurized)
• Texture: Fontina Cheese (Semi-soft), Provoleta Cheese (Semi-hard)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Provoleta Cheese (mild, smokey)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Provoleta Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Provoleta Cheese brings mild, smokey character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Provoleta Cheese's fresh.

Can You Substitute Fontina Cheese for Provoleta Cheese?

Fontina Cheese can stand in for Provoleta 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 semi-hard. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Provoleta Cheese brings mild, smokey notes.

Which Is Better, Fontina Cheese or Provoleta 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 semi-hard profile, Provoleta Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Provoleta Cheese fits dishes calling for mild, smokey.

Frequently Asked Questions

Is Fontina Cheese the same as Provoleta Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Provoleta Cheese comes from Argentina. Fontina Cheese is made from cow milk; Provoleta Cheese uses buffalo.

Is Fontina Cheese similar to Provoleta Cheese?

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

Can I substitute Fontina Cheese for Provoleta Cheese?

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

Does Fontina Cheese taste like Provoleta Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Provoleta Cheese is mild, smokey. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Provoleta Cheese is closer to fresh.

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 Provoleta Cheese made of?

Provoleta Cheese is made from buffalo milk (pasteurized). It originates in Argentina.

Which should I choose, Fontina Cheese or Provoleta Cheese?

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