Fontina Cheese vs P'tit Basque Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while P'tit Basque Cheese is semi-soft and made from sheep milk, originating in France.

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 P'tit Basque Cheese?

P'tit Basque is a French sheep's milk cheese that Lactalis introduced in 1997, sold in small wheels of about 1.25 lb (0.57 kg). It ages for 70 days, smells pungent, and tastes mild for a sheep's milk cheese.

What's the Difference Between Fontina Cheese and P'tit Basque Cheese?

• Origin: Fontina Cheese (Italy), P'tit Basque Cheese (France)
• Milk type: Fontina Cheese (Cow's milk), P'tit Basque Cheese (Sheep's milk)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), P'tit Basque Cheese (pasteurized)
• Rind: Fontina Cheese (Natural, Often Washed), P'tit Basque Cheese (natural)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), P'tit Basque Cheese (70 days)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), P'tit Basque Cheese (creamy, nutty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like P'tit Basque Cheese?

Fontina Cheese reads as mild, buttery, nutty, while P'tit Basque Cheese brings creamy, nutty, sweet character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with P'tit Basque Cheese's pungent. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while P'tit Basque Cheese leans toward mild for a sheep's milk 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 P'tit Basque Cheese at 70 days.

Can You Substitute Fontina Cheese for P'tit Basque Cheese?

Fontina Cheese can stand in for P'tit Basque Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while P'tit Basque Cheese brings creamy, nutty, sweet notes.

Which Is Better, Fontina Cheese or P'tit Basque Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while P'tit Basque Cheese fits dishes calling for creamy, nutty, sweet.

Frequently Asked Questions

Is Fontina Cheese the same as P'tit Basque Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while P'tit Basque Cheese comes from France. Fontina Cheese is made from cow milk; P'tit Basque Cheese uses sheep. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), P'tit Basque Cheese 70 days.

Is Fontina Cheese similar to P'tit Basque Cheese?

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

Can I substitute Fontina Cheese for P'tit Basque Cheese?

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

Does Fontina Cheese taste like P'tit Basque Cheese?

Fontina Cheese reads as mild, buttery, nutty, while P'tit Basque Cheese is creamy, nutty, sweet. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and P'tit Basque Cheese is closer to pungent.

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 P'tit Basque Cheese made of?

P'tit Basque Cheese is made from sheep milk (pasteurized). It's typically aged 70 days. It originates in France.

Which should I choose, Fontina Cheese or P'tit Basque Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.