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Fontina Cheese vs Ricotta Cheese
Fontina Cheese
Ricotta Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Ricotta Cheese, including:
- "What is the difference between Fontina Cheese and Ricotta Cheese?"
- "Is Fontina Cheese and Ricotta Cheese the same?"
- "How does Fontina Cheese compare to Ricotta Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Ricotta Cheese?"
- "Is Fontina Cheese or Ricotta Cheese better?"
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
Ricotta Cheese Overview
Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Ricotta Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Fontina Cheese has a PDO (1996). Ricotta is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Ricotta Cheese is made with cow, goat, sheep, or buffalo milk that is typically unknown.
Composition and Texture
Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". Ricotta Cheese has a fat content of varies and a moisture content of ~45-50%. Ricotta's texture can be described as "soft, moist".
Taste and Aroma
Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)". Ricotta Cheese has a sweet, slightly creamy taste. Ricotta's aroma can be described as "mild".
Appearance and Aging
Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) . Ricotta Cheese has a color of white , comes in grainy soft mass and has an aging period of fresh .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Ricotta Cheese's rind is described as none , with animal or microbial rennet.
Ranking
Fontina is ranked #66 out of 996 types based on community views. Ricotta is ranked #22 out of 996 types based on community views.
Pairing Comparison
| Fontina | Ricotta | |
|---|---|---|
| Best Pairings | Chardonnay | Fruit Compote, Pumpkin |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | Albariño, Apricot, Asti Spumante, Bresaola, Honey, Honeycomb, Kiwi, Mangoes, Pesto, Raspberry, Roasted Vegetables, Strawberries |
For more details, check the full pairing guides on the Fontina and Ricotta pages.
Side-by-Side Comparison Table
| Fontina Cheese | Ricotta Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Whey |
| Fat Content | ~30-45% | Varies |
| Moisture Content | ~45-50% | High |
| Rind | Natural, Often Washed | None |
| Texture | Semi-Soft | Soft, moist |
| Taste | Mild, Buttery, Nutty | Sweet, slightly creamy |
| Aroma | Mild to Pungent (earthier in aged versions) | Mild |
| Colors | Pale Yellow to Golden | White |
| Forms | Wheel, Block, Sliced, Shredded | Grainy soft mass |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Fresh |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Animal or Microbial |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a soft, moist consistency, Ricotta might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Ricotta offers a sweet, slightly creamy profile, ideal for different meals.
