Fontina Cheese vs Selles-sur-Cher Cheese
Fontina Cheese
Selles-sur-Cher Cheese
Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Selles-sur-Cher Cheese is semi-hard and made from goat milk, originating in France.
Buy Fontina Cheese
Buy Selles-sur-Cher Cheese
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 Selles-sur-Cher Cheese?
Selles-sur-Cher is a goat milk cheese from Centre-Val de Loire, France, first made in the 19th century in the commune it is named for. It comes as a small charcoal-dusted cylinder of about 150 g, known for its grey-blue mould rind and lightly salty paste.
What's the Difference Between Fontina Cheese and Selles-sur-Cher Cheese?
- Origin: Fontina Cheese (Italy), Selles-sur-Cher Cheese (France)
- Milk type: Fontina Cheese (Cow's milk), Selles-sur-Cher Cheese (Goat's milk)
- Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Selles-sur-Cher Cheese (unpasteurized)
- Texture: Fontina Cheese (Semi-soft), Selles-sur-Cher Cheese (Semi-hard)
- Rind: Fontina Cheese (Natural, Often Washed), Selles-sur-Cher Cheese (Ash-coated, light to dark ash)
- Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Selles-sur-Cher Cheese (Ten days minimum)
- Taste: Fontina Cheese (Mild, Buttery, Nutty), Selles-sur-Cher Cheese (Fresh, hazelnut)
Side-by-Side Comparison
| Fontina Cheese | Selles-sur-Cher Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Aosta Valley, Italy | Sologne, North-Central France |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Unpasteurized |
| Texture | Semi-soft | Semi-hard |
| Rind | Natural, Often Washed | Ash-coated, light to dark ash |
| Aging | Typically 2-3 months (can be aged longer for stronger flavor) | Ten days minimum |
| Taste | Mild, Buttery, Nutty | Fresh, hazelnut |
Taste Comparison: Does Fontina Cheese Taste Like Selles-sur-Cher Cheese?
Fontina Cheese reads as mild, buttery, nutty, while Selles-sur-Cher Cheese brings fresh, hazelnut character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Selles-sur-Cher Cheese's fresh goat, mushroom hints. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Selles-sur-Cher Cheese leans toward chalky-white, homogenous, highlighted by 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 Selles-sur-Cher Cheese at ten days minimum.
Can You Substitute Fontina Cheese for Selles-sur-Cher Cheese?
Fontina Cheese can stand in for Selles-sur-Cher 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 semi-hard. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Selles-sur-Cher Cheese brings fresh, hazelnut notes.
Which Is Better, Fontina Cheese or Selles-sur-Cher 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 semi-hard profile, Selles-sur-Cher Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Selles-sur-Cher Cheese fits dishes calling for fresh, hazelnut.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Fontina Cheese the same as Selles-sur-Cher Cheese?
No, they're distinct cheeses. Fontina Cheese originates in Italy, while Selles-sur-Cher Cheese comes from France. Fontina Cheese is made from cow milk; Selles-sur-Cher Cheese uses goat. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Selles-sur-Cher Cheese ten days minimum.
Is Fontina Cheese similar to Selles-sur-Cher Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Fontina Cheese for Selles-sur-Cher Cheese?
You can, but expect a shift in richness and milk character.
Does Fontina Cheese taste like Selles-sur-Cher Cheese?
Fontina Cheese reads as mild, buttery, nutty, while Selles-sur-Cher Cheese is fresh, hazelnut. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Selles-sur-Cher Cheese is closer to fresh goat, mushroom hints.
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 Selles-sur-Cher Cheese made of?
Selles-sur-Cher Cheese is made from goat milk (unpasteurized), using small amount rennet. It's typically aged ten days minimum. It originates in France.
Which should I choose, Fontina Cheese or Selles-sur-Cher Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Selles-sur-Cher Cheese is semi-hard.