Patrick Oconnell
Fontina and Parmesan are both Italian cheeses, but they differ in several ways. Fontina is a semi-soft cheese with a smooth, supple, and slightly elastic texture, while Parmesan is hard and granular. Fontina is made from cow's milk, typically raw or pasteurized, and has a nutty, buttery, and earthy flavor. It is excellent for melting and is often used in dishes like grilled cheese sandwiches, pizzas, fondues, risottos, and pasta sauces. Parmesan, on the other hand, is made from unpasteurized cow's milk and is aged for a minimum of 12 months to develop its distinct nutty, salty, and savory profile. It is commonly used grated over pasta dishes, stirred into soups, or eaten on its own.
| Characteristics | Fontina Cheese | Parmesan Cheese |
|---|---|---|
| Texture | Semi-soft, semi-hard, smooth, supple | Hard, granular, artisan |
| Taste | Mild, nutty, buttery, woody, earthy, sweet | Salty, savory, nutty, strong |
| Colour | Pale yellow to golden, creamy light yellow | |
| Rind | Pale orange | |
| Aroma | Mild to pungent, earthy | Nutty |
| Moisture Content | 45-50% | |
| Fat Content | 30-45%, 45% | |
| Origin | Italy | Italy |
| Milk | Cow | Cow |
| Pasteurised | Typically raw or pasteurised | Typically unpasteurised |
| Ageing | 2-3 months, 60 days | Minimum 12 months |
| Use | Melting, table cheese, grating | Grating |
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What You'll Learn
Taste
Fontina cheese, produced in the Aosta Valley of Italy, has a semi-hard, smooth, dense, and supple texture. It is known for its rich, creamy, and buttery texture and nutty, buttery, and slightly sweet flavour. The flavour of Fontina cheese is also described as woody and grassy, with hints of roasted nuts. The intensity of its flavour depends on how long it has been aged, with younger Fontina having a milder taste. Fontina is excellent for melting and is often used in dishes like grilled cheese sandwiches, gooey baked pasta, pizza, cheesy mashed potatoes, casseroles, and fondue. It can also be baked with olive oil and herbs and served as a hot dip.
On the other hand, Parmesan cheese, often referred to as Parmigiano-Reggiano, is a hard, granular, and artisan cheese with a grainy texture. It is known for its salty, sharp, and savory flavour. Parmesan is a staple in Italian cuisine and is commonly grated over pasta dishes, stirred into soups, or eaten on its own. It is aged for a minimum of 12 months to develop its distinct nutty and savory profile.
While Fontina and Parmesan cheeses are both Italian cheeses, they differ in terms of texture and flavour. Fontina has a semi-soft, smooth, supple texture with a nutty, buttery, and slightly sweet taste. In contrast, Parmesan has a hard, granular texture and a salty, sharp, and savory flavour. These distinct characteristics result in different flavour profiles when used in dishes. Fontina is excellent for melting and is versatile, pairing well with both sweet and savoury ingredients. Parmesan, on the other hand, is often used in a grated form and adds a salty, savoury element to dishes.
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Texture
Fontina cheese is a semi-soft, semi-hard cheese with a dense, smooth, and supple texture. It has a fat content of around 30-45%, which gives it a creamy consistency. It is made from cow's milk and has a slightly elastic feel. It is excellent for melting and is often used in dishes like fondue, grilled cheese sandwiches, and pizzas.
On the other hand, Parmesan is a hard, granular cheese with a grainy texture. It is made from cow's milk and is aged for a minimum of 12 months, resulting in its hard and crumbly texture. Parmesan is a staple in Italian cuisine and is commonly grated over pasta dishes, stirred into soups, or eaten on its own.
Fontina's smooth and supple texture is a result of its production process, which involves heating cow's milk, adding live cultures and calf's rennet to form curds, and then pressing the curds into molds. The cheese is then aged for a minimum of 60 days, during which it develops its characteristic texture and flavour.
The texture of Parmesan, on the other hand, is achieved through a different process. Parmesan is made from unpasteurized cow's milk and is typically aged for much longer than Fontina, resulting in its hard, granular texture. The aging process allows the cheese to develop its distinct nutty and savory profile, contributing to its popularity in Italian cuisine.
In summary, the main difference between Fontina and Parmesan cheese in terms of texture is that Fontina is a semi-soft, semi-hard cheese with a smooth and supple texture, while Parmesan is a hard, granular cheese with a grainy texture.
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Production
Fontina cheese production and its raw materials are exclusive to the region of Valle d’Aosta. The milk is sourced from specific breeds of cows (Valdostana Pezzata rossa and Valdostana Pezzata nera) that graze on high-altitude pastures in summer and feed on local hay in winter. Fontina cheese requires approximately 100 litres of whole milk from a single milking, which is processed within 2 hours to preserve its aroma and beneficial properties. The raw milk undergoes heat treatment at a temperature above 36 degrees Fahrenheit (2 degrees Celsius) before coagulation. Coagulation occurs in copper or steel vats by adding calf rennet and heating the milk to 34-36 degrees Fahrenheit (1-2 degrees Celsius) for a minimum of 40 minutes. The cheesemaker then breaks down the curd into granules the size of corn kernels. The vats are heated to 46-48 degrees Fahrenheit (8-9 degrees Celsius) until the whey is transparent, after which the curd is left to rest for 10 minutes. The curd is then manually transferred to cloth-lined forms to drain the liquid. The cheese heads are marked with a manufacturer code and production date during the 24-hour pressing stage. The maturation process of Fontina cheese takes place in caves, where the temperature is maintained at 50 degrees Fahrenheit (10 degrees Celsius) and the humidity at 90% throughout the year. The cheese heads are rubbed, turned, and dry-salted during the aging process, which lasts for at least 80 days. Fontina is a semi-hard cheese with a distinct sweet taste and nutty undertones that become more pronounced with age. It has a cylindrical shape, a thin brown rind, and a soft, elastic texture.
Parmigiano Reggiano, or Parmesan, is produced in the Italian provinces of Parma, Reggio Emilia, Bologna (west of the River Reno), Modena, and Mantua (on the south bank of the River Po). The names "Parmigiano Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses made in these provinces under Italian and European law. The Consortium of Parmigiano Reggiano, created by a governmental decree, controls the production and sale of Parmesan in Italy. Each wheel must meet strict criteria in the early stages of the aging process to receive the official seal and be stored for maturation. Parmesan has been consistently dry, hard, and grainy since the 15th century, with key characteristics including hardness, sharpness, aroma, saltiness, and savoriness.
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Origin
Fontina cheese is a semi-soft Italian cheese that originated in the Aosta Valley, an Alpine region in northwest Italy. It is made from cow's milk, traditionally from the milk of Valdostana cows, and has a fat content of around 30-45%. The cheese is smooth and supple, with a slight springiness, and a nutty, buttery, and slightly sweet flavour. Fontina has a dense, smooth texture and a pale yellow to golden colour. It is excellent for melting and is often used in dishes like risotto, fondue, grilled cheese sandwiches, and pizza.
Parmesan cheese, often referred to by its Italian name, Parmigiano-Reggiano, also originated in Italy. It is a hard, granular cheese with a sharp, salty flavour and a grainy texture. It is made from cow's milk and aged for a minimum of 12 months, often longer, to develop its distinct nutty and savory profile. Parmesan is commonly grated over pasta dishes, stirred into soups, or eaten on its own.
Fontina cheese has a long history in Italy, dating back to the 12th century when it was crafted by cheesemakers in the Aosta Valley. Over the centuries, it gained popularity and spread to other regions, becoming a staple in Italian cuisine. Today, Fontina cheese is produced in various regions of Italy, with Fontina Val d’Aosta DOP being the most renowned and protected by the European Union.
Parmesan cheese also has a rich history in Italy, though its exact origins are less clear. It is believed to have originated in the regions of Emilia-Romagna and Lombardy, where it has been produced for centuries. Parmesan cheese has become a staple in Italian cuisine and is widely produced and exported worldwide.
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Substitutes
Fontina and Parmesan cheeses differ in several ways, including taste, texture, and origin. Fontina is a semi-soft, mild, nutty, and buttery cheese, while Parmesan is hard, granular, and salty. If you're looking for a substitute for Fontina, here are some options that can provide a similar taste and texture:
- Gruyère: This Swiss cheese is the closest match to Fontina in terms of taste and texture. It has a rich, nutty flavor profile and a creamy texture. Gruyère melts beautifully, making it ideal for dishes like gratins and quiches.
- Emmental: Another Swiss cheese that is mildly nutty and melts well, making it a suitable substitute for dishes that require melted Fontina.
- Raclette: This semi-hard Swiss cheese has a nutty flavor and melts smoothly. It is often used in dishes that require gooey, melted cheese, similar to how Fontina is used.
- Provolone: An Italian cheese with a mild, creamy flavor. Provolone melts nicely and can be a good substitute in recipes that call for melted Fontina.
- Edam: A Dutch cheese with a buttery and nutty taste, Edam can be used as an alternative to Fontina in specific recipes.
- Morbier: This creamy French cheese has a slightly fruity taste and melts well, making it a suitable substitute in some Fontina-based recipes.
- Comté: A nutty and fruity French cheese, Comté is remarkably versatile and can be used as an alternative to Fontina in various dishes.
- Challerhocker or Taleggio: These washed-rind Alpine cheeses can be used as substitutes for Fontina in certain recipes.
- Gouda: While not mentioned in the sources, Gouda is a Dutch cheese with a mild, buttery, and slightly sweet flavor. It has a semi-hard texture that becomes softer as it ages. Gouda could be a potential substitute for Fontina in certain recipes.
While these cheeses can be used as substitutes for Fontina, it's important to consider the specific recipe and your personal preferences when making a choice. Each cheese has unique characteristics that may alter the overall flavor profile of the dish.
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Frequently asked questions
Fontina is a semi-soft cheese with a smooth and supple texture. Parmesan, on the other hand, is a hard, granular cheese.
Fontina has a nutty, buttery, and creamy flavour. Parmesan, however, has a salty, savory, and sharp taste.
Fontina cheese originates from the Aosta Valley in the Italian Alps. Parmesan cheese also originated in Italy, but its exact region of origin is not mentioned in the sources.
Fontina is excellent for melting and is used in dishes like grilled cheese sandwiches, pizzas, fondues, risottos, and pasta sauces. Parmesan is commonly grated over pasta dishes, stirred into soups, or eaten on its own.
