Fontina Cheese vs Reblochon Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow 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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

• Origin: Fontina Cheese (Italy), Reblochon Cheese (France)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Reblochon Cheese (Raw)
• Texture: Fontina Cheese (Semi-Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Fontina Cheese (Natural, Often Washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Reblochon Cheese (3 to 4 months)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Reblochon Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Reblochon Cheese brings creamy, nutty character. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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 Reblochon Cheese at 3 to 4 months.

Can You Substitute Fontina Cheese for Reblochon Cheese?

In most recipes, Fontina Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Fontina Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Fontina Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Reblochon Cheese 3 to 4 months.

Is Fontina Cheese similar to Reblochon Cheese?

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

Can I substitute Fontina Cheese for Reblochon Cheese?

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

Does Fontina Cheese taste like Reblochon Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Fontina Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Reblochon Cheese is ivory-colored, creamy and supple.