Fontina Cheese vs Squacquerone di Romagna Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Squacquerone di Romagna Cheese is soft and made from cow milk, originating in Italy.

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 Squacquerone di Romagna Cheese?

Squacquerone is a soft cow's milk cheese from Romagna, aged only a few days. Its high water content keeps it creamy and spreadable, and it is one of the main fillings for piadina.

What's the Difference Between Fontina Cheese and Squacquerone di Romagna Cheese?

• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Squacquerone di Romagna Cheese (Pasteurized)
• Texture: Fontina Cheese (Semi-soft), Squacquerone di Romagna Cheese (Soft)
• Rind: Fontina Cheese (Natural, Often Washed), Squacquerone di Romagna Cheese (None)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Squacquerone di Romagna Cheese (1 to 4 days)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Squacquerone di Romagna Cheese (Sweet or slightly acid)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Squacquerone di Romagna Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Squacquerone di Romagna Cheese brings sweet or slightly acid character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Squacquerone di Romagna Cheese's herbaceous. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Squacquerone di Romagna Cheese leans toward sweet, slightly acid, herbaceous aroma. 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 Squacquerone di Romagna Cheese at 1 to 4 days.

Can You Substitute Fontina Cheese for Squacquerone di Romagna Cheese?

In most recipes, Fontina Cheese and Squacquerone di Romagna 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 Squacquerone di Romagna Cheese brings sweet or slightly acid notes.

Which Is Better, Fontina Cheese or Squacquerone di Romagna 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, Squacquerone di Romagna Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Squacquerone di Romagna Cheese fits dishes calling for sweet or slightly acid.

Frequently Asked Questions

Is Fontina Cheese the same as Squacquerone di Romagna Cheese?

No, they're distinct cheeses. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Squacquerone di Romagna Cheese 1 to 4 days.

Is Fontina Cheese similar to Squacquerone di Romagna Cheese?

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

Can I substitute Fontina Cheese for Squacquerone di Romagna Cheese?

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

Does Fontina Cheese taste like Squacquerone di Romagna Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Squacquerone di Romagna Cheese is sweet or slightly acid. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Squacquerone di Romagna Cheese is closer to herbaceous.

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 Squacquerone di Romagna Cheese made of?

Squacquerone di Romagna Cheese is made from cow milk (pasteurized), using calf liquid rennet. It's typically aged 1 to 4 days. It originates in Italy.

Which should I choose, Fontina Cheese or Squacquerone di Romagna Cheese?

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