Patrick Oconnell
Fontina and Parmesan are both Italian cheeses with PDO status. Fontina is a semi-soft cheese made from cow's milk, while Parmesan is a hard cheese. Fontina has a creamy, light yellow colour with a nutty flavour, while Parmesan is often used for grating. Younger Fontina is used as a table cheese, while older Fontina is used for grating, similar to Parmesan. In terms of substitutes, Provolone is a good option for Fontina, while Parmesan can be used in most dishes except sauces.
| Characteristics | Values |
|---|---|
| Origin | Fontina: Italy; Parmesan: Italy |
| Milk | Fontina: Cow's milk; Parmesan: Cow's milk |
| Colour | Fontina: Creamy light yellow; Parmesan: Unknown |
| Rind | Fontina: Pale orange; Parmesan: Unknown |
| Flavour | Fontina: Mild, nutty; Parmesan: Strong |
| Texture | Fontina: Semi-soft; Parmesan: Hard |
| Age | Fontina: Minimum 60 days; Parmesan: Unknown |
| Use | Fontina: Melts well; Parmesan: Grating |
| Storage | Fontina: Refrigerate or room temperature; Parmesan: Unknown |
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What You'll Learn
Fontina cheese is made from cow's milk, while Parmesan is not
On the other hand, Parmesan cheese, while also a popular Italian cheese, is not made from cow's milk. Parmesan has a very hard texture, making it excellent for grating, and it can be used in a wide range of dishes. While Fontina cheese is known for its creamy and nutty flavor, Parmesan has a stronger, more pungent flavor profile.
The difference in the type of milk used is significant as it impacts the flavor, texture, and overall characteristics of the cheese. Cow's milk cheeses, like Fontina, tend to have a milder and more delicate flavor compared to cheeses made from other types of milk. Fontina's creamy and nutty notes make it a versatile cheese that can be used in a variety of dishes, such as fondue, sandwiches, and grilled cheese.
In summary, Fontina cheese and Parmesan cheese are both Italian cheeses with distinct characteristics. Fontina is made from cow's milk, giving it a milder flavor and semi-soft texture, while Parmesan is made from other milk sources, resulting in a harder texture and a stronger flavor. These differences in milk sources and production methods contribute to the unique qualities of each cheese.
Despite the differences, both Fontina and Parmesan cheeses are versatile and widely used in cooking. Fontina's meltability and nutty flavor make it a popular choice for dishes like fondue and grilled cheese, while Parmesan's hardness makes it ideal for grating over pasta dishes and adding a savory boost to various recipes.
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Fontina is semi-soft, while Parmesan is hard
Fontina and Parmesan are both Italian cheeses made from cow's milk. However, their textures differ significantly. Fontina is a semi-soft cheese with a creamy, light yellow colour and a thin, pale orange rind. Its texture varies from soft and creamy in younger varieties to harder and richer in mature varieties. Younger Fontina is ideal for melting and is commonly used in fondue, cheese sauces, and sandwiches. In contrast, Parmesan is a very hard cheese, making it excellent for grating over pasta, salads, and other dishes.
Fontina cheese originates from the Aosta Valley in the Italian Alps and has been produced since the 12th century. It is traditionally made from unpasteurized cow's milk, heated to 97 degrees Fahrenheit, and mixed with live cultures and calf's rennet to form curds. The curds are then strained, moulded, salted, and aged for 60 days in a cool environment, followed by another 30 to 90 days in ageing caves. This process results in Fontina's characteristic semi-soft texture.
On the other hand, Parmesan is a much harder cheese due to its longer ageing process. While Fontina is typically aged for a total of 90 to 150 days, Parmesan is aged for a minimum of 12 months, with some varieties aged for up to 36 months. This extended ageing period allows the cheese to harden and develop its distinctive granular texture, making it ideal for grating.
The difference in texture between Fontina and Parmesan cheeses is primarily due to their varying production methods and ageing times. Fontina, with its semi-soft texture, is excellent for melting and adding creaminess to dishes, while Parmesan's hard and granular texture makes it perfect for grating and adding flavour to a variety of dishes.
While Fontina and Parmesan differ in texture, they are both versatile cheeses used in a wide range of culinary applications. Fontina's mild, nutty flavour and melting properties make it a popular choice for dishes like fondue, grilled cheese sandwiches, and casseroles. It is also commonly paired with roasted meats and truffle recipes. Parmesan, with its harder texture, is ideal for grating and adds a savoury, umami flavour to pasta dishes, salads, soups, and more.
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Fontina is Italian, while Parmesan can be Italian or American
Fontina cheese is a semi-soft Italian cheese made from cow's milk. It originated in the Aosta Valley, an Alpine region in northwest Italy, and has been around since the 12th century. The cheese has a creamy light yellow colour with numerous small holes, known as "eyes", and its flavour ranges from mild and nutty to rich, depending on how long it has been aged. Authentic Fontina is labelled "Fontina Val d'Aosta DOP" and bears a Consorzio stamp with the scripture "Fontina". While traditional Fontina is made with raw milk, American-style Fontina is made with pasteurized milk, resulting in a milder taste and a higher moisture content. It is also aged for a shorter time, making it ideal for melting.
On the other hand, Parmesan cheese can be either Italian or American. Italian Parmesan, known as Parmigiano-Reggiano, is a hard cheese made from cow's milk in the Italian regions of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. It has a rich, complex flavour that develops with aging and a granular texture. Like Fontina, Italian Parmesan has a protected designation of origin (PDO) status, ensuring its quality and authenticity.
American-style Parmesan, also known as Parmesan Reggiano, is produced in the United States and follows a similar production process to its Italian counterpart. However, it does not have the same strict regulations and standards as Italian Parmesan. American Parmesan tends to be milder in flavour and may contain additional ingredients such as cellulose to prevent clumping.
In summary, while Fontina is exclusively an Italian cheese with a specific origin and traditional production methods, Parmesan can be either Italian or American, with the Italian variety being more closely regulated and considered superior in quality and flavour.
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Fontina is nutty, while Parmesan is pungent
Fontina and Parmesan are both Italian cheeses with Protected Designation of Origin (PDO) status. However, they differ in terms of flavour, texture, and fat content. While Fontina has a nutty flavour, Parmesan is known for its pungent taste.
Fontina cheese is made from cow's milk and has a creamy, light yellow colour with numerous small holes, known as "eyes". Its flavour is mild and nutty, although the intensity varies depending on its age. Younger Fontina is soft and creamy, making it suitable for fondue, while older Fontina is harder and used for grating, similar to Parmesan. The fat content of Fontina is around 45%, contributing to its rich, creamy texture and excellent melting properties.
In contrast, Parmesan is a very hard cheese with a strong, pungent flavour. It is an excellent grating cheese but is not suitable for sauces. Parmesan is made from cow's milk and has a fat content of around 30%, lower than that of Fontina.
The differences in flavour and texture between Fontina and Parmesan can be attributed to their distinct production processes and aging durations. Fontina is made by heating cow's milk, adding live cultures and calf's rennet, and then straining and moulding the curds. It is aged for a minimum of 60 days in a cool environment, followed by an additional 30 to 90 days in aging caves. This aging process contributes to the development of its nutty flavour.
On the other hand, Parmesan is produced by a different process, involving cooking milk and then breaking the curds, which affects the texture and flavour. It is then aged for an extended period, contributing to its harder texture and pungent flavour.
In summary, while both Fontina and Parmesan are Italian cheeses with PDO status, they differ significantly in terms of flavour, texture, and fat content. Fontina is known for its nutty flavour, soft to semi-soft texture, and excellent melting properties, while Parmesan exhibits a pungent taste, a hard texture, and is ideal for grating.
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Fontina melts well, while Parmesan is excellent for grating
Fontina cheese is a semi-soft Italian cheese made from cow's milk. It has a creamy light yellow colour with numerous small holes, known as "eyes". Its flavour is mild and nutty, although its intensity depends on how long it has been aged. Younger Fontina is used as a table cheese, while older Fontina is used for grating. The younger variety is also ideal for melting and can be used in recipes where a smooth, melty cheese is desired, such as fondue, cheese dip, cheese sauces, casseroles, pizza, grilled cheese sandwiches, frittatas, and baked stratas.
Parmesan, on the other hand, is a very hard cheese, which makes it excellent for grating. It can be used in a variety of dishes, except sauces. Parmesan has a strong flavour and is known for its nutty taste.
The key difference between Fontina and Parmesan cheeses lies in their texture and subsequent culinary applications. Fontina, with its softer and smoother texture, is ideal for melting and creating creamy, gooey dishes. It is a versatile cheese that can be used in a variety of recipes, from fondue to sandwiches, adding a rich, nutty flavour. On the other hand, Parmesan's hard texture makes it perfect for grating and adding a sharp, savoury note to dishes. While both cheeses share a nutty flavour profile, Fontina's younger varieties are milder in taste, while Parmesan tends to have a more pronounced flavour.
When it comes to substituting one cheese for the other, it is important to consider the desired texture and flavour in the final dish. While Fontina melts exceptionally well, Parmesan may not provide the same smooth, creamy consistency when melted. However, if a recipe calls for grated cheese, Parmesan's hard texture and strong flavour make it an excellent choice.
In summary, Fontina and Parmesan cheeses offer distinct characteristics that make them unique. Fontina's melting ability and mild, nutty flavour make it a versatile cheese for creating creamy dishes, while Parmesan's hard texture and strong, nutty flavour make it ideal for grating and adding a savoury note to a variety of recipes.
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Frequently asked questions
Fontina cheese is a semi-soft Italian cheese made from cow's milk. It has a creamy light yellow colour with numerous small holes, known as "eyes". Its flavour is mild and nutty, although its intensity depends on how long it's been aged.
Parmesan cheese is a hard Italian cheese made from cow's milk. It has a granular texture and a nutty, savoury flavour. Parmesan is often used as a grating cheese due to its hardness.
Fontina and Parmesan are both Italian cheeses made from cow's milk, but they have different textures and flavours. Fontina is semi-soft and mild, while Parmesan is hard and has a stronger flavour. However, both cheeses can be used as grating cheeses, and Fontina is sometimes used as a substitute for Parmesan.
