Fontina Cheese vs Soumaintrain Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Soumaintrain Cheese is soft 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 Soumaintrain Cheese?

Soumaintrain is a soft washed-rind cow's milk cheese from Burgundy, made with raw or pasteurized milk. Brine washing every few days builds an orange rind and a very pronounced flavor.

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

• Origin: Fontina Cheese (Italy), Soumaintrain Cheese (France)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Soumaintrain Cheese (unpasteurized)
• Texture: Fontina Cheese (Semi-soft), Soumaintrain Cheese (Soft)
• Rind: Fontina Cheese (Natural, Often Washed), Soumaintrain Cheese (washed)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Soumaintrain Cheese (at least 21 days)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Soumaintrain Cheese (creamy)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Soumaintrain Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Soumaintrain Cheese brings creamy character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Soumaintrain Cheese's rich. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Soumaintrain Cheese leans toward characteristic and very pronounced. 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 Soumaintrain Cheese at at least 21 days.

Can You Substitute Fontina Cheese for Soumaintrain Cheese?

In most recipes, Fontina Cheese and Soumaintrain 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. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Soumaintrain Cheese brings creamy notes.

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

Frequently Asked Questions

Is Fontina Cheese the same as Soumaintrain Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Soumaintrain Cheese comes from France. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Soumaintrain Cheese at least 21 days.

Is Fontina Cheese similar to Soumaintrain Cheese?

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

Can I substitute Fontina Cheese for Soumaintrain Cheese?

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

Does Fontina Cheese taste like Soumaintrain Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Soumaintrain Cheese is creamy. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Soumaintrain 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 Soumaintrain Cheese made of?

Soumaintrain Cheese is made from cow milk (unpasteurized). It's typically aged at least 21 days. It originates in France.

Which should I choose, Fontina Cheese or Soumaintrain Cheese?

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