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Fontina Cheese vs Taleggio Cheese
Fontina Cheese
Taleggio Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Taleggio Cheese, including:
- "What is the difference between Fontina Cheese and Taleggio Cheese?"
- "Is Fontina Cheese and Taleggio Cheese the same?"
- "How does Fontina Cheese compare to Taleggio Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Taleggio Cheese?"
- "Is Fontina Cheese or Taleggio 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.
Taleggio Cheese Overview
Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is excellent for melting and is often used in risottos or on polenta.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Taleggio Cheese originated from Italy.
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). Taleggio Cheese has a PDO (1996).
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Taleggio Cheese is made with cow milk that is typically heated.
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". Taleggio's texture can be described as "soft, slightly melting under the rind, firmer towards the center".
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)". Taleggio Cheese has a sweet, delicate, slightly sour taste. Taleggio's aroma can be described as "herbaceous, aromatic".
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) . Taleggio Cheese has a color of pinkish-red rind, white to straw yellow inside , comes in square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight and has an aging period of at least 35 (up to 50) days .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Taleggio Cheese's rind is described as soft, thin, pinkish-red , with calf rennet.
Ranking
Fontina is ranked #65 out of 996 types based on community views. Taleggio is ranked #41 out of 996 types based on community views.
Pairing Comparison
| Fontina | Taleggio | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | Amaro, Barleywine |
For more details, check the full pairing guides on the Fontina and Taleggio pages.
Side-by-Side Comparison Table
| Fontina Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Val Taleggio, Po Valley |
| Certification | PDO (1996) | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Heated to 90–95°F |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Soft, thin, pinkish-red |
| Texture | Semi-Soft | Soft, slightly melting under the rind, firmer towards the center |
| Taste | Mild, Buttery, Nutty | Sweet, delicate, slightly sour |
| Aroma | Mild to Pungent (earthier in aged versions) | Herbaceous, aromatic |
| Colors | Pale Yellow to Golden | Pinkish-red rind, white to straw yellow inside |
| Forms | Wheel, Block, Sliced, Shredded | Square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | At least 35 (up to 50) days |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Calf rennet |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a soft, slightly melting under the rind, firmer towards the center consistency, Taleggio might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Taleggio offers a sweet, delicate, slightly sour profile, ideal for different meals.
