Fontina Cheese vs Toma Piemontese Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Toma Piemontese Cheese is semi-soft, elastic 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 Toma Piemontese Cheese?

Toma Piemontese is the Piedmont version of Toma, a cow's milk cheese that runs from soft to semi-hard and melts well. It is the variety that carries protected designation of origin status under EU legislation.

What's the Difference Between Fontina Cheese and Toma Piemontese Cheese?

• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Toma Piemontese Cheese (pasteurized or whole)
• Texture: Fontina Cheese (Semi-soft), Toma Piemontese Cheese (Semi-soft, elastic)
• Rind: Fontina Cheese (Natural, Often Washed), Toma Piemontese Cheese (natural)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Toma Piemontese Cheese (15 days (small), 60 days (large))
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Toma Piemontese Cheese (Mild, sweet / Savory, salty)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Toma Piemontese Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Toma Piemontese Cheese brings mild, sweet / savory, salty character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Toma Piemontese Cheese's mild odor with milk and cream characteristics / strong and persistent. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Toma Piemontese Cheese leans toward dough-white or ivory-white with milk and cream characteristics / yellowish with a savory flavor. 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 Toma Piemontese Cheese at 15 days (small), 60 days (large).

Can You Substitute Fontina Cheese for Toma Piemontese Cheese?

In most recipes, Fontina Cheese and Toma Piemontese 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 semi-soft, elastic. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Toma Piemontese Cheese brings mild, sweet / savory, salty notes.

Which Is Better, Fontina Cheese or Toma Piemontese 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-soft, elastic profile, Toma Piemontese Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Toma Piemontese Cheese fits dishes calling for mild, sweet / savory, salty.

Frequently Asked Questions

Is Fontina Cheese the same as Toma Piemontese 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), Toma Piemontese Cheese 15 days (small), 60 days (large).

Is Fontina Cheese similar to Toma Piemontese Cheese?

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

Can I substitute Fontina Cheese for Toma Piemontese Cheese?

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

Does Fontina Cheese taste like Toma Piemontese Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Toma Piemontese Cheese is mild, sweet / savory, salty. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Toma Piemontese Cheese is closer to mild odor with milk and cream characteristics / strong and persistent.

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 Toma Piemontese Cheese made of?

Toma Piemontese Cheese is made from cow milk (pasteurized or whole). It's typically aged 15 days (small), 60 days (large). It originates in Italy.

Which should I choose, Fontina Cheese or Toma Piemontese Cheese?

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