Fontina Cheese vs Vacherin Fribourgeois Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Vacherin Fribourgeois Cheese is semi-hard and made from cow milk, originating in Switzerland.

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 Vacherin Fribourgeois Cheese?

Vacherin Fribourgeois is a Swiss semi-hard cheese from the canton of Fribourg, made with thermised milk and protected by Swiss AOP. It tastes slightly acidic and resiny, and it is one of the cheeses that gives fondue its character.

What's the Difference Between Fontina Cheese and Vacherin Fribourgeois Cheese?

• Origin: Fontina Cheese (Italy), Vacherin Fribourgeois Cheese (Switzerland)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Vacherin Fribourgeois Cheese (thermized)
• Texture: Fontina Cheese (Semi-soft), Vacherin Fribourgeois Cheese (Semi-hard)
• Rind: Fontina Cheese (Natural, Often Washed), Vacherin Fribourgeois Cheese (washed)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Vacherin Fribourgeois Cheese (6 to 25 weeks)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Vacherin Fribourgeois Cheese (buttery, nutty)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Vacherin Fribourgeois Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Vacherin Fribourgeois Cheese brings buttery, nutty character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Vacherin Fribourgeois Cheese's grassy, pleasant. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Vacherin Fribourgeois Cheese leans toward slightly acidic, resiny, close to italian fontina. 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 Vacherin Fribourgeois Cheese at 6 to 25 weeks.

Can You Substitute Fontina Cheese for Vacherin Fribourgeois Cheese?

In most recipes, Fontina Cheese and Vacherin Fribourgeois 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-hard. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Vacherin Fribourgeois Cheese brings buttery, nutty notes.

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

Frequently Asked Questions

Is Fontina Cheese the same as Vacherin Fribourgeois Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Vacherin Fribourgeois Cheese comes from Switzerland. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Vacherin Fribourgeois Cheese 6 to 25 weeks.

Is Fontina Cheese similar to Vacherin Fribourgeois Cheese?

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

Can I substitute Fontina Cheese for Vacherin Fribourgeois Cheese?

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

Does Fontina Cheese taste like Vacherin Fribourgeois Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Vacherin Fribourgeois Cheese is buttery, nutty. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Vacherin Fribourgeois Cheese is closer to grassy, pleasant.

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 Vacherin Fribourgeois Cheese made of?

Vacherin Fribourgeois Cheese is made from cow milk (thermized). It's typically aged 6 to 25 weeks. It originates in Switzerland.

Which should I choose, Fontina Cheese or Vacherin Fribourgeois Cheese?

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