Fontina and Parmesan cheese are both popular cheeses that are added to dishes to make them richer, tastier, and more enjoyable. 

Both cheeses have European origins, however they differ in texture, taste, and usage. In this post, we explore the differences between fontina and parmesan cheese. 

What is Fontina Cheese? 

Fontina is a semi-soft cheese originally from the Valle d’Aosta region in Italy. It has a mild, nutty flavor with a slightly earthy taste. Fontina is known for its creamy texture, which makes it melt easily, making it a favorite for fondues, sauces, and pizza toppings. It’s also a great table cheese, meaning you can enjoy it on its own or in a cheese platter.

The flavor of Fontina can vary depending on how long it’s aged, with younger Fontina being milder and more buttery, while aged Fontina takes on a stronger, sharper taste. 

What is Parmesan Cheese? 

Parmesan, or Parmigiano-Reggiano, is a hard, aged cheese that comes from the Emilia-Romagna region in Italy. It has a rich, savory, and slightly salty flavor with a grainy texture that crumbles easily. Parmesan is often grated over pasta, soups, and salads to add a burst of flavor.

Unlike Fontina, Parmesan is aged for at least 12 months, and sometimes up to 36 months or more, which gives it a deep, complex taste. Parmesan is known for being a cooking staple, bringing intense flavor to a wide range of dishes. 

Difference Between Fontina and Parmesan Cheese

Texture 

One of the key differences between Fontina and Parmesan is their texture. Fontina is a semi-soft cheese, which means it is smooth, creamy, and melts easily. This makes it perfect for creamy dishes like fondues or as a topping on pizzas and sandwiches.

On the other hand, Parmesan is a hard cheese, which is why it’s often grated or shaved. Its crumbly texture means it holds up well when sprinkled over dishes, adding a sharp bite without melting. 

Flavor 

The flavors of Fontina and Parmesan are quite different. Fontina has a mild, nutty flavor with a slight sweetness, especially when it’s younger. It’s ideal for people who want a cheese with a soft, creamy taste. Parmesan, however, has a much stronger, savory flavor with a hint of saltiness. Its aging process deepens its taste, making it a bold addition to dishes.

While Fontina is smooth and buttery, Parmesan is intense and complex. 

Uses

In terms of cooking, Fontina is best for dishes where you want a cheese that melts smoothly, like in sauces, grilled cheese, or pizza. Parmesan is often used as a garnish or seasoning because of its sharp, salty flavor. It’s great for grating over pasta or salads.

The two cheeses can sometimes be used together in recipes, but their roles are distinct—Fontina for its melting quality and Parmesan for its flavor boost. 

Aging Process

Another major difference is how these cheeses are aged. Fontina is typically aged for a shorter time, which keeps it soft and mild. Some varieties are aged longer, but they still maintain a semi-soft texture.

Parmesan cheese is aged for at least a year, with some varieties aged much longer, making it harder and more flavorful. This extended aging process is what gives Parmesan its signature crumbly texture and strong taste.