Fontina Cheese vs Saint André Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Saint André Cheese is soft, soft-ripened and made from cow milk, originating in France.

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 Saint André Cheese?

Saint-André is a French triple cream cow's milk cheese from Normandy, sold as a small 200 g (7.1 oz) cylinder under a powdery white bloomy rind. Cream added during making takes its fat content to around 75 percent, and it tastes like Brie turned up.

What's the Difference Between Fontina Cheese and Saint André Cheese?

• Origin: Fontina Cheese (Italy), Saint André Cheese (France)
• Texture: Fontina Cheese (Semi-soft), Saint André Cheese (Soft, soft-ripened)
• Rind: Fontina Cheese (Natural, Often Washed), Saint André Cheese (bloomy)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Saint André Cheese (about 30 days)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Saint André Cheese (buttery, tangy)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Saint André Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Saint André Cheese brings buttery, tangy character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Saint André Cheese's rich. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Saint André Cheese leans toward like an intense version of brie, with a tangy edible rind. 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 Saint André Cheese at about 30 days.

Can You Substitute Fontina Cheese for Saint André Cheese?

In most recipes, Fontina Cheese and Saint André Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Saint André Cheese brings buttery, tangy notes.

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

Frequently Asked Questions

Is Fontina Cheese the same as Saint André Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Saint André Cheese comes from France. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Saint André Cheese about 30 days.

Is Fontina Cheese similar to Saint André Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Fontina Cheese for Saint André Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Fontina Cheese taste like Saint André Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Saint André Cheese is buttery, tangy. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Saint André Cheese is closer to rich.

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 Saint André Cheese made of?

Saint André Cheese is made from cow milk. It's typically aged about 30 days. It originates in France.

Which should I choose, Fontina Cheese or Saint André Cheese?

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