Fontina Cheese vs Robiola Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep 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 Robiola Cheese?

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

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

• Milk type: Fontina Cheese (cow's milk), Robiola Cheese (cow, goat, sheep)
• Texture: Fontina Cheese (Semi-Soft), Robiola Cheese (soft-ripened, creamy)
• Rind: Fontina Cheese (Natural, Often Washed), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Robiola Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Robiola Cheese brings tangy, mildly sour character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Robiola Cheese's mild, no ammonia. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.

Can You Substitute Fontina Cheese for Robiola Cheese?

Fontina Cheese can stand in for Robiola 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-ripened, creamy. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Fontina Cheese or Robiola 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-ripened, creamy profile, Robiola Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Robiola Cheese fits dishes calling for tangy, mildly sour.

Frequently Asked Questions

Is Fontina Cheese the same as Robiola Cheese?

No, they're distinct cheeses. Fontina Cheese is made from cow milk; Robiola Cheese uses cow, goat, or sheep.

Is Fontina Cheese similar to Robiola Cheese?

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

Can I substitute Fontina Cheese for Robiola Cheese?

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

Does Fontina Cheese taste like Robiola Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Robiola Cheese is tangy, mildly sour. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Robiola Cheese is closer to mild, no 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 Robiola Cheese made of?

Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.

Which should I choose, Fontina Cheese or Robiola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Robiola Cheese is soft-ripened, creamy.