Fontina Cheese vs Puzzone di Moena Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Puzzone di Moena Cheese is semi-hard, elastic, washed-rind 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 Puzzone di Moena Cheese?

Puzzone di Moena is a semi-hard Italian PDO cheese made from raw cow's milk in Val di Fassa, Val di Fiemme and Valle di Primiero. Its washed rind is brick red and greasy, and the cheese is known for a penetrating odor with hints of ammonia.

What's the Difference Between Fontina Cheese and Puzzone di Moena Cheese?

• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Puzzone di Moena Cheese (Raw, partially skimmed by natural surface skimming)
• Texture: Fontina Cheese (Semi-soft), Puzzone di Moena Cheese (Semi-hard, elastic, washed-rind)
• Rind: Fontina Cheese (Natural, Often Washed), Puzzone di Moena Cheese (Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Puzzone di Moena Cheese (Minimum 90 days, mature after 150 days)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Puzzone di Moena Cheese (Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Puzzone di Moena Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Puzzone di Moena Cheese's strong and penetrating, with a slight hint of ammonia. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Puzzone di Moena Cheese leans toward slightly bitter aftertaste. 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 Puzzone di Moena Cheese at minimum 90 days, mature after 150 days.

Can You Substitute Fontina Cheese for Puzzone di Moena Cheese?

In most recipes, Fontina Cheese and Puzzone di Moena 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, elastic, washed-rind. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste notes.

Which Is Better, Fontina Cheese or Puzzone di Moena 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, elastic, washed-rind profile, Puzzone di Moena Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Puzzone di Moena Cheese fits dishes calling for strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste.

Frequently Asked Questions

Is Fontina Cheese the same as Puzzone di Moena 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), Puzzone di Moena Cheese minimum 90 days, mature after 150 days.

Is Fontina Cheese similar to Puzzone di Moena Cheese?

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

Can I substitute Fontina Cheese for Puzzone di Moena Cheese?

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

Does Fontina Cheese taste like Puzzone di Moena Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Puzzone di Moena Cheese is strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Puzzone di Moena Cheese is closer to strong and penetrating, with a slight hint of ammonia.

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 Puzzone di Moena Cheese made of?

Puzzone di Moena Cheese is made from cow milk (raw, partially skimmed by natural surface skimming), using bovi rennet. It's typically aged minimum 90 days, mature after 150 days. It originates in Italy.

Which should I choose, Fontina Cheese or Puzzone di Moena Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Puzzone di Moena Cheese is semi-hard, elastic, washed-rind.