Fontina Cheese vs Ricotta Cheese
Fontina Cheese
Ricotta Cheese
Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Ricotta Cheese is soft, moist and made from cow, goat, sheep, or buffalo 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 Ricotta Cheese?
Ricotta is an Italian whey cheese made from the leftover whey of sheep, cow, goat, or water buffalo milk cheesemaking. The fresh curds are creamy white and slightly sweet, and they turn up in cannoli and cheesecakes as readily as in lasagne and ravioli.
What's the Difference Between Fontina Cheese and Ricotta Cheese?
- Milk type: Fontina Cheese (cow's milk), Ricotta Cheese (cow's, goat's, sheep's or water buffalo's milk)
- Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Ricotta Cheese (Whey)
- Texture: Fontina Cheese (Semi-Soft), Ricotta Cheese (Soft, moist)
- Rind: Fontina Cheese (Natural, Often Washed), Ricotta Cheese (None)
- Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Ricotta Cheese (Fresh)
- Taste: Fontina Cheese (Mild, Buttery, Nutty), Ricotta Cheese (Sweet, slightly creamy)
Side-by-Side Comparison
| Fontina Cheese | Ricotta Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Aosta Valley, Italy | Italy |
| 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 |
| Texture | Semi-Soft | Soft, moist |
| Rind | Natural, Often Washed | None |
| Aging | Typically 2-3 months (can be aged longer for stronger flavor) | Fresh |
| Taste | Mild, Buttery, Nutty | Sweet, slightly creamy |
Pairing Comparison
What works with each cheese: wines, foods, breads and more.
| Fontina Cheese | Ricotta Cheese | |
|---|---|---|
| Pairs well with | Chardonnay, Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | Fruit Compote, Pumpkin, Albariño, Apricot, Asti Spumante, Bresaola, Honey, Honeycomb, Kiwi, Mangoes, Pesto, Raspberry and more |
Taste Comparison: Does Fontina Cheese Taste Like Ricotta Cheese?
Fontina Cheese reads as mild, buttery, nutty, while Ricotta Cheese brings sweet, slightly creamy character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Ricotta Cheese's mild. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Ricotta Cheese leans toward depending on milk source. 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 Ricotta Cheese at fresh.
Can You Substitute Fontina Cheese for Ricotta Cheese?
Fontina Cheese can stand in for Ricotta Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for soft, moist. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Ricotta Cheese brings sweet, slightly creamy notes.
Which Is Better, Fontina Cheese or Ricotta 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 soft, moist profile, Ricotta Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Ricotta Cheese fits dishes calling for sweet, slightly creamy.
Which is your favorite?
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Frequently Asked Questions
Is Fontina Cheese the same as Ricotta Cheese?
No, they're distinct cheeses. Fontina Cheese is made from cow milk; Ricotta Cheese uses cow, goat, sheep, or buffalo. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Ricotta Cheese fresh.
Is Fontina Cheese similar to Ricotta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Fontina Cheese for Ricotta Cheese?
You can, but expect a shift in richness and milk character.
Does Fontina Cheese taste like Ricotta Cheese?
Fontina Cheese reads as mild, buttery, nutty, while Ricotta Cheese is sweet, slightly creamy. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Ricotta Cheese is closer to mild.
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 Ricotta Cheese made of?
Ricotta Cheese is made from cow, goat, sheep, or buffalo milk (whey), using animal or microbial rennet. It's typically aged fresh. It originates in Italy.
Which should I choose, Fontina Cheese or Ricotta Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Ricotta Cheese is soft, moist.