Uncovering the Truth: Is Fontal Cheese Really Just Fontina in Disguise?

When it comes to cheese, there are endless varieties to taste and savor. From tangy blues to creamy bries, the options can be overwhelming. But perhaps one of the most confusing pairs is Fontal and Fontina cheese. Are they one and the same, or are there distinct differences between the two? While their names may sound similar, these cheeses have distinct origins and characteristics that set them apart. Join us as we delve into the world of Fontal and Fontina cheese, and uncover the answer to the question on everyone’s mind: is Fontal cheese really the same as Fontina?

Welcome to our in-depth guide on Fontal cheese and its relation to Fontina cheese. While these two names may sound similar, they are in fact two distinct types of cheese with their own unique characteristics and flavors. However, confusion between the two can easily arise due to their names and appearances, leading many to ask the question: Is Fontal cheese the same as Fontina? In this article, we will delve into the origins, production, flavors, and differences between these two delicious cheeses.

What is Fontal Cheese?

Fontal cheese (also known as Fontal Formaggella or Scimudin) is a semi-hard Italian cow’s milk cheese that originated in the Valle Anzasca region of Piedmont. This cheese was created by Gian Domenico Sant’Ambrogio in the 19th century as an alternative to Swiss Emmental. It is a slightly washed rind cheese with a pale yellow color and medium-sized holes throughout its interior. Its texture is smooth and elastic with a mild aroma.

How is Fontal Cheese Made?

Fontal cheese is made using pasteurized cow’s milk that has been enriched with cream for a higher fat content. The milk is then heated and coagulated using calf rennet. Once the curds have formed, they are cut into small pieces and stirred until they reach a firmer consistency. The curds are then drained and pressed into large wheels before being brined for about 12 hours.

After brining, the wheels are taken to ripening rooms where they are turned regularly and aged for approximately 6-8 weeks. During this time, the rind is washed with brine or beer multiple times per week to develop its characteristic orange-brown color. This also helps to create a thin layer of mold on the rind, adding to the complexity of flavors in the cheese.

Flavors and Pairings

Fontal cheese has a buttery and nutty flavor with an underlying sweetness. The aging process allows for the development of earthy and fruity notes, making it a versatile cheese for pairing with a wide range of foods and beverages. Its mild flavor makes it an excellent addition to sandwiches, pasta dishes, and pizza, providing a creamy texture without overpowering other ingredients.

When pairing with wines, Fontal cheese goes well with medium-bodied reds such as Chianti or Pinot Noir. It also pairs nicely with white wines like Sauvignon Blanc or Chardonnay. For beer lovers, Fontal cheese complements Belgian triples or Indian pale ales.

What is Fontina Cheese?

Fontina cheese (also known as Valdostana) is a semi-soft cow’s milk cheese that originated in the Aosta Valley in Northern Italy. It is believed to date back to the 12th century and was traditionally made during the summer months when cows were grazing in high altitudes. This cheese has a distinct aroma and flavor that varies depending on where it is produced within its designated region.

How is Fontina Cheese Made?

Similar to Fontal cheese, Fontina is made using pasteurized cow’s milk mixed with cream for added richness. The milk is heated and coagulated using calf rennet before being cut and stirred to form curds. The curds are then drained into molds called teschin that give the cheese its characteristic shape. Once molded, they are soaked in brine for several days before being aged in cool humid caves or cellars for 3-4 months.

Flavors and Pairings

Fontina is a nutty yet tangy cheese that can have varying degrees of sharpness depending on the age. As it ages, the texture becomes creamier and the flavors intensify. It has a distinct aroma that is reminiscent of mushrooms and truffles, which pairs well with its rich and buttery taste. Fontina is often used in cooking mac and cheese, pizza, risotto, or melted over steaks or burgers.

Fontina cheese pairs well with red wines such as Barbera or Merlot. Its nutty flavor also makes it suitable for pairing with crisp white wines like Pinot Grigio or Riesling. Additionally, this cheese complements a variety of fruits such as figs, pears, or apples, making it a great addition to a charcuterie board.

Differences between Fontal Cheese and Fontina Cheese

While Fontal and Fontina cheeses may share a similar name and origin country, they have distinct differences in terms of production process and flavor profiles. Here are some key differences between these two delicious cheeses:

1. Milk Type

Fontal cheese is made from cow’s milk enriched with cream while Fontina is made solely from cow’s milk.

2. Aging Time

Fontal cheese is aged for 6-

What is Fontal cheese?

Fontal cheese, also known as Fontina Valdostana, is a semi-soft Italian cheese made from cow’s milk. This cheese is originally from the Aosta Valley region of Italy, but it is now produced in various regions of Italy under the name Fontal. It has a pale yellow color with a smooth and creamy texture. The cheese has a mild and nutty flavor with a slightly tangy finish.

Is Fontal cheese the same as Fontina?

Many people often confuse Fontal cheese with Fontina since they have similar names and are both produced in Italy. However, they are two distinct types of cheeses with some notable differences.

Firstly, the production process for both cheeses is different. While Fontal is made in various regions of Italy, Fontina Valdostana can only be made in the Aosta Valley region of Italy. Secondly, the types of cows used to produce them are different. Fontal cheese can be made using milk from different breeds of cows, while only milk from Red Spotted cows can be used for making Fontina Valdostana.

Apart from these differences, their flavors are also slightly different. While both have nutty and mild flavors, Fontina Valdostana has more intense flavors compared to Fontal. This is because it has been aged for a longer period than Fontal.

How is Fontal cheese made?

The making process of Fontal cheese starts with pasteurized cow’s milk being warmed in large vats to approximately 37°C (98°F). Then rennet and starter culture are added to start the coagulation process. The curds that form are then cut into small pieces and stirred until they reach the desired size.

After that, the whey is drained off, and the curds are pressed into molds and left to drain further. Once the cheese has reached the desired moisture level, it is removed from the mold and aged for a minimum of 3 months.

What are some ways to enjoy Fontal cheese?

Fontal cheese is a versatile cheese that can be enjoyed in various ways. The most common way to consume it is by simply slicing it and adding it to sandwiches, paninis, or pizzas. Its nutty and creamy flavors make it a perfect addition to any sandwich.

You can also enjoy Fontal cheese as a snack by pairing it with fruits such as apples, grapes, or pears. The sweetness from the fruits complements the mild flavor of the cheese perfectly.

Fontal cheese is also excellent for melting, making it ideal for dishes such as gratins, casseroles, or fondue. Its smooth and creamy texture gives these dishes a rich and velvety finish.

Another popular way to consume Fontal cheese is by grating it over pasta or risotto. Its flavors blend well with these dishes and add an extra layer of richness.

Are there any health benefits of Fontal cheese?

Like most cheeses made from cow’s milk, Fontal cheese is rich in calcium and protein. It also contains vitamins A and B12 making it beneficial for bone health and red blood cell production. Additionally, since it is made from pasteurized milk, all harmful bacteria are eliminated during the production process.

However, Fontal cheese does contain a high amount of sodium and calories, so moderation in consumption is key. People with lactose intolerance should also be cautious when consuming this cheese as it may still contain traces of lactose.

While often mistaken for each other, Fontal cheese and Fontina are two distinct types of cheeses with their own unique characteristics. Both are delicious cheeses that can be enjoyed in a variety of ways, making them popular choices among cheese lovers. With its mild and nutty flavors, Fontal cheese is a must-try for anyone looking to expand their cheese palate. Just remember to enjoy it in moderation for optimal health benefits.

Q: What is Fontal cheese?
A: Fontal cheese is a semi-soft cheese made from cow’s milk and originates from the Lombardy region in Italy.

Q: Is fontal cheese the same as fontina?
A: No, they are two different types of cheese. Fontina is also an Italian semi-soft cheese but it comes from the Aosta Valley in northwest Italy.

Q: How does fontal cheese differ from fontina?
A: While they are both semi-soft cheeses, fontal has a buttery and mild flavor compared to the nutty and earthy flavor of fontina. Fontal is also creamier and smoother in texture.

Q: Can I use fontal cheese as a substitute for fontina in recipes?
A: It is not recommended as the flavors and textures of the two cheeses are different. If you cannot find fontina, try using other varieties of Italian semi-soft cheeses such as provolone or gouda.

Q: What dishes can I use fontal cheese in?
A: Fontal cheese is commonly used in dishes that call for melted or grated cheese, such as pizzas, sandwiches, and risottos. It can also be served on a cheese platter with crackers or bread.

Q: Does fontal cheese melt well?
A: Yes, due to its creamy texture, fontal cheese melts very well and is often used in fondues and gratins.

In conclusion, it can be said that while Fontal and Fontina cheese may share some similarities in appearance and flavor, they are not the same cheese. Fontal cheese is a substitute for Fontina, created by Italian producers to meet the growing demand for the traditional Fontina cheese. Both cheeses have their unique taste and characteristics, with Fontal being a milder and more accessible version of Fontina.

We have discussed various factors that differentiate these two cheeses, including production methods, aging process, and origin. These differences ultimately affect the texture, flavor, and overall quality of the cheese.

While both can be used as substitutes for each other in recipes, it is essential to understand that they are not interchangeable. The delicate balance of flavors can be altered if either one is substituted for the other.

In conclusion, those looking for a creamy and intense flavor should opt for traditional Fontina cheese from Valle d’Aosta. And those seeking a milder alternative can consider trying out Fontal cheese. Whichever option you choose, both cheeses offer unique taste experiences that should not be missed.

Furthermore, it is essential to always read labels carefully when purchasing these cheeses to ensure authenticity and avoid any confusion between similar-looking types of cheese.

Overall, this topic sheds light on how certain food products