Fontina Cheese vs Provolone del Monaco Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Provolone del Monaco Cheese is semi-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 Provolone del Monaco Cheese?

Provolone del Monaco is an Italian cheese made from the milk of the Agerolese cow in the hills behind Naples. It is named for the heavy cloaks its makers wore when they landed at the port of Naples, and it has held PDO status since 2010.

What's the Difference Between Fontina Cheese and Provolone del Monaco Cheese?

• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Provolone del Monaco Cheese (Raw)
• Texture: Fontina Cheese (Semi-soft), Provolone del Monaco Cheese (Semi-hard)
• Rind: Fontina Cheese (Natural, Often Washed), Provolone del Monaco Cheese (Thin and smooth pale-yellow)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Provolone del Monaco Cheese (At least 6 months)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Provolone del Monaco Cheese (Sweet and buttery aroma with a pleasant spicy taste)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Provolone del Monaco Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Provolone del Monaco Cheese brings sweet and buttery aroma with a pleasant spicy taste character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Provolone del Monaco Cheese's sweet and buttery. 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 Provolone del Monaco Cheese at at least 6 months.

Can You Substitute Fontina Cheese for Provolone del Monaco Cheese?

In most recipes, Fontina Cheese and Provolone del Monaco 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 semi-hard. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Provolone del Monaco Cheese brings sweet and buttery aroma with a pleasant spicy taste notes.

Which Is Better, Fontina Cheese or Provolone del Monaco 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, Provolone del Monaco Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Provolone del Monaco Cheese fits dishes calling for sweet and buttery aroma with a pleasant spicy taste.

Frequently Asked Questions

Is Fontina Cheese the same as Provolone del Monaco Cheese?

No, they're distinct cheeses. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Provolone del Monaco Cheese at least 6 months.

Is Fontina Cheese similar to Provolone del Monaco Cheese?

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

Can I substitute Fontina Cheese for Provolone del Monaco Cheese?

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

Does Fontina Cheese taste like Provolone del Monaco Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Provolone del Monaco Cheese is sweet and buttery aroma with a pleasant spicy taste. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Provolone del Monaco Cheese is closer to sweet and buttery.

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 Provolone del Monaco Cheese made of?

Provolone del Monaco Cheese is made from cow milk (raw), using kid rennet paste or calf liquid rennet or a combination of both rennet. It's typically aged at least 6 months. It originates in Italy.

Which should I choose, Fontina Cheese or Provolone del Monaco Cheese?

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