What To Know
- It boasts a protected designation of origin (PDO), ensuring that only cheese produced in the traditional manner can bear the Fontina name.
- Fontinella is versatile and can be enjoyed on its own, in sandwiches, or as a topping for pizzas.
- Fontina is a rich, nutty, semi-hard cheese from Italy, while Fontinella is a milder, sweeter, semi-soft cheese from Denmark.
Fontina cheese, hailing from the Aosta Valley in northwestern Italy, is a semi-hard, cow’s milk cheese renowned for its rich, nutty flavor and supple texture. It boasts a protected designation of origin (PDO), ensuring that only cheese produced in the traditional manner can bear the Fontina name.
Fontinella Cheese: A Close Cousin from Denmark
Fontinella cheese, on the other hand, is a semi-soft, cow’s milk cheese originating from Denmark. It shares some similarities with Fontina cheese, but its flavor is milder and its texture is more pliable.
Key Differences Between Fontina and Fontinella Cheese
Despite their similar names and appearances, Fontina and Fontinella cheeses have distinct characteristics:
- Origin: Fontina is produced in the Aosta Valley, Italy, while Fontinella originates from Denmark.
- Flavor: Fontina has a richer, nuttier flavor, while Fontinella is milder and sweeter.
- Texture: Fontina is semi-hard and crumbly, while Fontinella is semi-soft and pliable.
- Aging: Fontina is aged for at least 60 days, while Fontinella is typically aged for 30-60 days.
- Uses: Fontina is ideal for grating, melting, and incorporating into dishes like fondue and pasta. Fontinella is versatile and can be enjoyed on its own, in sandwiches, or as a topping for pizzas.
Nutritional Facts
Both Fontina and Fontinella cheeses are good sources of calcium, protein, and fat. Fontina has a slightly higher fat content than Fontinella, while Fontinella is lower in calories.
Health Benefits
Eating Fontina or Fontinella cheese in moderation can provide several health benefits:
- Strong Bones: The high calcium content helps maintain strong bones and prevent osteoporosis.
- Muscle Health: The protein content supports muscle growth and repair.
- Heart Health: The conjugated linoleic acid (CLA) in these cheeses may have anti-inflammatory and heart-protective effects.
Culinary Uses
Fontina and Fontinella cheeses are both versatile culinary ingredients:
- Fontina: Use in fondue, pasta dishes, risottos, and grilled cheese sandwiches.
- Fontinella: Enjoy on its own, add to pizzas, sandwiches, and salads, or melt into sauces.
Which Cheese Is Right for You?
The choice between Fontina and Fontinella cheese depends on your personal preferences and culinary needs:
- For a rich, nutty flavor and crumbly texture: Fontina is the ideal choice.
- For a milder, sweeter flavor and pliable texture: Fontinella is a great option.
Final Thoughts: A World of Flavorful Options
Fontina and Fontinella cheeses, while similar in appearance, offer distinct flavor profiles and culinary applications. Whether you prefer the bold taste of Fontina or the delicate sweetness of Fontinella, there’s a cheese to satisfy your palate.
What You Need to Know
Q: What is the difference between Fontina and Fontinella cheese?
A: Fontina is a rich, nutty, semi-hard cheese from Italy, while Fontinella is a milder, sweeter, semi-soft cheese from Denmark.
Q: Which cheese is better for melting?
A: Fontina’s crumbly texture makes it ideal for melting in dishes like fondue and pasta.
Q: Can I substitute Fontina for Fontinella cheese?
A: While they have similarities, Fontina and Fontinella have different flavors and textures. Substituting one for the other may alter the taste and consistency of your dish.
Q: How long can I store Fontina or Fontinella cheese?
A: Properly stored, Fontina and Fontinella cheeses can last for several weeks in the refrigerator.
Q: What are some health benefits of eating Fontina or Fontinella cheese?
A: These cheeses provide calcium for strong bones, protein for muscle health, and CLA for potential heart benefits.
