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Fontina Cheese vs Roquefort Cheese
Fontina Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Roquefort Cheese, including:
- "What is the difference between Fontina Cheese and Roquefort Cheese?"
- "Is Fontina Cheese and Roquefort Cheese the same?"
- "How does Fontina Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Roquefort Cheese?"
- "Is Fontina Cheese or Roquefort 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.
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Roquefort Cheese originated from France.
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). Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Roquefort Cheese is made with sheep milk that is typically 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". Roquefort's texture can be described as "moist, very creamy".
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)". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
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) . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Roquefort Cheese uses animal rennet.
Ranking
Fontina is ranked #66 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.
Pairing Comparison
| Fontina | Roquefort | |
|---|---|---|
| Best Pairings | Chardonnay | Bordeaux |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Fontina and Roquefort pages.
Side-by-Side Comparison Table
| Fontina Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Not Specified | Roquefort-Sur-Soulzon, South Of France |
| Certification | PDO (1996) | PDO (1996), AOC (1925) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Unpasteurized |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Not Specified |
| Texture | Semi-Soft | Moist, very creamy |
| Taste | Mild, Buttery, Nutty | Mild to strong |
| Aroma | Mild to Pungent (earthier in aged versions) | Sweet |
| Colors | Pale Yellow to Golden | Blue-veined |
| Forms | Wheel, Block, Sliced, Shredded | Wheels, wrapped in impermeable foil |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Minimum of 90 days, average of 5 months |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
