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Fontina Cheese vs Romano Cheese
Fontina Cheese
Romano Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Romano Cheese, including:
- "What is the difference between Fontina Cheese and Romano Cheese?"
- "Is Fontina Cheese and Romano Cheese the same?"
- "How does Fontina Cheese compare to Romano Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Romano Cheese?"
- "Is Fontina Cheese or Romano 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.
Romano Cheese Overview
Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Romano 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). Romano is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Romano Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
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". Romano's texture can be described as "hard".
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)". Romano Cheese has a mild, sharp, tangy taste. Romano's aroma can be described as "strong".
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) . Romano Cheese has a color of pale yellow .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Romano Cheese's rind is described as natural .
Ranking
Fontina is ranked #65 out of 996 types based on community views. Romano is ranked #179 out of 996 types based on community views.
Pairing Comparison
| Fontina | Romano | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | No additional pairings listed. |
For more details, check the full pairing guides on the Fontina and Romano pages.
Side-by-Side Comparison Table
| Fontina Cheese | Romano 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 or sheep's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Pasteurized or unpasteurized |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Natural |
| Texture | Semi-Soft | Hard |
| Taste | Mild, Buttery, Nutty | Mild, sharp, tangy |
| Aroma | Mild to Pungent (earthier in aged versions) | Strong |
| Colors | Pale Yellow to Golden | Pale yellow |
| Forms | Wheel, Block, Sliced, Shredded | Not Specified |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Not Specified |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a hard consistency, Romano might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Romano offers a mild, sharp, tangy profile, ideal for different meals.
