, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Fontina Cheese vs Swiss Cheese
Fontina Cheese
Swiss Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Swiss Cheese, including:
- "What is the difference between Fontina Cheese and Swiss Cheese?"
- "Is Fontina Cheese and Swiss Cheese the same?"
- "How does Fontina Cheese compare to Swiss Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Swiss Cheese?"
- "Is Fontina Cheese or Swiss 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.
Swiss Cheese Overview
Swiss cheese in the United States refers to a group of cheeses that resemble the Emmental cheese from Switzerland, known for their medium-hard texture and distinctive holes or "eyes." American Swiss cheese is mild, nutty, and sweet, with a smooth, creamy texture, making it popular for sandwiches and burgers.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Swiss Cheese originated from United States.
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). Swiss is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Swiss Cheese is made with cow milk that is typically pasteurized.
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". Swiss Cheese has a fat content of ~28-32% and a moisture content of ~45-50%. Swiss's texture can be described as "semi-firm".
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)". Swiss Cheese has a mild, nutty, slightly sweet taste. Swiss's aroma can be described as "mild, slightly nutty".
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) . Swiss Cheese has a color of pale yellow , comes in block, sliced, shredded and has an aging period of typically 1-3 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. Swiss Cheese's rind is described as none , with microbial or vegetarian rennet.
Ranking
Fontina is ranked #65 out of 996 types based on community views. Swiss is ranked #74 out of 996 types based on community views.
Pairing Comparison
| Fontina | Swiss | |
|---|---|---|
| Best Pairings | Chardonnay | Chardonnay, Dijon Mustard, Ham, Pastrami, Tuna, Turkey |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | Cabernet Franc, Chicken, Clam Chowder, Gamay, IPA, Kolsch, Pinot Grigio, Pinot Gris, Roast Beef, Salami, Sauvignon Blanc, Steak |
For more details, check the full pairing guides on the Fontina and Swiss pages.
Side-by-Side Comparison Table
| Fontina Cheese | Swiss Cheese | |
|---|---|---|
| Country of Origin | Italy | United States |
| Specific Origin | Not Specified | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Pasteurized |
| Fat Content | ~30-45% | ~28-32% |
| Moisture Content | ~45-50% | ~37-41% |
| Rind | Natural, Often Washed | None |
| Texture | Semi-Soft | Semi-Firm |
| Taste | Mild, Buttery, Nutty | Mild, Nutty, Slightly Sweet |
| Aroma | Mild to Pungent (earthier in aged versions) | Mild, Slightly Nutty |
| Colors | Pale Yellow to Golden | Pale Yellow |
| Forms | Wheel, Block, Sliced, Shredded | Block, Sliced, Shredded |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Typically 1-3 months |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Microbial or Vegetarian |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a semi-firm consistency, Swiss might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Swiss offers a mild, nutty, slightly sweet profile, ideal for different meals.
