Fontina Cheese vs Provolone Valpadana Cheese

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

Provolone Valpadana is an Italian semi-hard cheese made from cow's milk by the pasta filata method. It holds protected designation of origin status in the European Union and comes in a mild dolce version and a sharp piccante version, some of them smoked.

What's the Difference Between Fontina Cheese and Provolone Valpadana Cheese?

• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Provolone Valpadana Cheese (Pasteurized or thermized)
• Texture: Fontina Cheese (Semi-soft), Provolone Valpadana Cheese (Semi-hard)
• Rind: Fontina Cheese (Natural, Often Washed), Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use))
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Provolone Valpadana Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Provolone Valpadana Cheese's rich. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Provolone Valpadana Cheese leans toward delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese. 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 Valpadana Cheese at two to three months for dolce, minimum of three months to more than a year for piccante.

Can You Substitute Fontina Cheese for Provolone Valpadana Cheese?

In most recipes, Fontina Cheese and Provolone Valpadana 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 Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes.

Which Is Better, Fontina Cheese or Provolone Valpadana 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 Valpadana Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Provolone Valpadana Cheese fits dishes calling for delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses.

Frequently Asked Questions

Is Fontina Cheese the same as Provolone Valpadana 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 Valpadana Cheese two to three months for dolce, minimum of three months to more than a year for piccante.

Is Fontina Cheese similar to Provolone Valpadana Cheese?

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

Can I substitute Fontina Cheese for Provolone Valpadana Cheese?

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

Does Fontina Cheese taste like Provolone Valpadana Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Provolone Valpadana Cheese is delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Provolone Valpadana Cheese is closer to rich.

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 Valpadana Cheese made of?

Provolone Valpadana Cheese is made from cow milk (pasteurized or thermized), using calf rennet for dolce, kid or lamb rennet for picca rennet. It's typically aged two to three months for dolce, minimum of three months to more than a year for piccante. It originates in Italy.

Which should I choose, Fontina Cheese or Provolone Valpadana Cheese?

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