Fontina Cheese vs Provolone Cheese

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

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Texture: Fontina Cheese (Semi-Soft), Provolone Cheese (semi-hard, artisan)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Provolone Cheese (at least 4 months for piccante)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Provolone Cheese (tangy)

Side-by-Side Comparison

Pairing Comparison

What works with each cheese: wines, foods, breads and more.

Taste Comparison: Does Fontina Cheese Taste Like Provolone Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Provolone Cheese brings tangy character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Provolone Cheese's pleasant. 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 Cheese at at least 4 months for piccante.

Can You Substitute Fontina Cheese for Provolone Cheese?

In most recipes, Fontina Cheese and Provolone 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, artisan. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Provolone Cheese brings tangy notes.

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

Frequently Asked Questions

Is Fontina Cheese the same as Provolone 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 Cheese at least 4 months for piccante.

Is Fontina Cheese similar to Provolone Cheese?

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

Can I substitute Fontina Cheese for Provolone Cheese?

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

Does Fontina Cheese taste like Provolone Cheese?

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

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 Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Fontina Cheese or Provolone Cheese?

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