Fontina and mozzarella are two of the most popular Italian cheeses, commonly used on pizzas and in a variety of Italian dishes. But what exactly sets them apart?
Fontina has a semi-hard texture and nutty, earthy flavor, while mozzarella is softer and milky with a very mild taste. Their different characteristics make them suited to various culinary uses.
All About Fontina Cheese
Fontina hails from the Valle d’Aosta region of northern Italy near the Alps. It has been produced there since the 12th century.
Authentic fontina cheese is made from the raw milk of cows grazing on high-mountain pastures. It has a pale yellow interior with a sturdy brown rind.
Fontina Cheese Nutrition
Fontina is a high-fat cheese, with about 10 grams of fat and 100 calories per ounce. It offers a good amount of protein as well, with 7 grams per ounce.
In terms of micronutrients, fontina provides:
- 20% of the daily recommended calcium
- 12% of the daily recommended vitamin A
So while high in fat and calories, fontina also delivers important nutrients.
Flavor and Aroma
Fontina has a rich, nutty flavor with earthy notes. As it ages, fontina develops more complex nutty and fruity flavors. It has even been described as tasting like roasted hazelnuts or mushrooms.
The interior paste ranges from supple and creamy when young to crumbly and dense when mature. The flavor intensifies but remains relatively mild compared to many hard Italian cheeses.
Texture and Appearance
Authentic fontina has a semi-hard texture, unlike the softer domestic fontina more common in the Americas. Aged for at least 3 months, it strikes a balance between pliable and firm.
Mature fontina (aged 12+ months) takes on a firmer, crumblier texture with more pronounced crystalline flecks. The smooth, dense interior ranges from pale to deep golden yellow.
Melting Properties
Thanks to its semi-soft texture, fontina melts beautifully. The smooth paste and creamy mouthfeel make it perfect for fondues, grilled cheese, and topping baked dishes.
When melted, fontina develops an even richer, earthier flavor. It becomes liquidy rather than stretchy like mozzarella.
Key Takeaway: Fontina cheese has a semi-hard texture, nutty/earthy flavor, ages for at least 3 months, and melts extremely well.
All About Mozzarella Cheese
While fontina comes from northern Italy, mozzarella originates from southern Italy, especially the Campania region.
Traditionally made from the milk of water buffaloes, most mozzarella today uses cow’s milk. But authentic “Mozzarella di Bufala Campana” is still produced.
Mozzarella Cheese Nutrition
In its whole-milk form, mozzarella packs about 6 grams of fat and 70 calories per ounce—less than fontina. When made from partly skimmed milk, it contains around 5 grams of fat and 60 calories per ounce.
It also offers about 7 grams of protein per ounce, same as fontina. Mozzarella provides:
- 30% of the daily recommended calcium
- 25% of the daily recommended vitamin A
So while lower in total fat and calories than fontina, mozzarella still delivers ample protein and important vitamins and minerals.
Flavor and Aroma
The flavor of mozzarella is best described as:milky, mild, and creamy, with a faint sweetness. Fresh mozzarella has the most delicate flavor, which intensifies as it ages. But even aged mozzarella is milder than most cheeses.
Mozzarella made from water buffalo milk has a richer, more buttery taste than cow’s milk mozzarella. But all forms share a light milky flavor and aroma.
Texture and Appearance
Mozzarella has a soft, supple, elastic texture—the total opposite of fontina’s dense, semi-hard body. Fresh mozzarella in particular has an ultrasmooth, porcelain-white paste that forms a creamy liquid when melted.
Low-moisture mozzarella is more firm and takes on a fibrous, stringy texture when heated. But all forms of mozzarella have a softer, bouncier texture than fontina.
Melting Properties
Thanks to its high moisture content, fresh mozzarella melts into silky-smooth liquid with ease. Low-moisture mozzarella melts into thick, stretchy strings perfect for pizza and lasagna.
This elastic, stringy quality when melted makes mozzarella perfect for layering and topping baked Italian dishes. Fontina develops more of a creamy melt.
Key Takeaway: Mozzarella cheese has a soft, supple texture, milky mild flavor, can be fresh or aged just 2-4 weeks, and turns deliciously stretchy when melted.
Fontina vs Mozzarella: Key Differences
While fontina and mozzarella share an Italian heritage, they have notable differences when it comes to texture, taste, melting behaviors, nutrition profile, cost, and best uses.
Texture
- Fontina has a firmer, dense texture that becomes crumbly with age.
- Mozzarella develops a softer, creamier, more elastic texture.
Fontina’s firmer body stands up to grating and shredding better. Mozzarella’s pliable texture makes it better for stretching when melted.
Flavor
- Fontina has a sweet, nutty, earthy flavor that intensifies with age.
- Mozzarella tastes milky, mild, and faintly sweet, even when aged.
For those who enjoy bold cheese flavors, fontina is the way to go. For a versatile, delicate flavor, choose mozzarella.
Fat Content
- Fontina contains around 10 grams of fat and 100 calories per ounce.
- Mozzarella has closer to 5-6 grams of fat and 60-70 calories per ounce.
So fontina is quite a bit richer and higher in calories and fat than mozzarella.
Melting Abilities
- Both fontina and mozzarella melt extremely well thanks to their semi-soft textures.
- However, mozzarella becomes delightfully stretchy when melted while fontina just turns creamy.
So if you want those satisfying gooey cheese pulls on your pizza or lasagna, mozzarella is the best choice.
Price
- Fontina costs around 50% more per pound than mozzarella on average.
- Factors like milk type (cow vs buffalo) impact price for both cheeses.
As an artisanal cheese that requires long aging, fontina runs more expensive than everyday mozzarella.
Best Uses
- Fontina works well melted in fondues, sandwiches, and pasta, or grated raw over veggies, salads, pizza, and antipasto platters.
- Mozzarella serves as an all-purpose topping cheese perfect for pizza, lasagne, salads, and snacking.
Fresh mozzarella makes an especially delicious salad caprese accented by fresh tomato and basil.
Buying and Storing Tips
To enjoy fontina and mozzarella cheeses at their best, it helps to understand how to shop for and store them properly. Here are some useful tips:
Buying Fontina
- Seek out Italian fontina val d’Aosta for authentic, raw-milk flavor.
- Check for an evenly colored, glossy rind free from mold or cracks.
- The paste should be pale yellow and firm but not dry or crumbling.
- For maximum flavor, buy fontina aged over 12 months.
Key Takeaway: For best quality, choose authentic Italian fontina val d'Aosta aged over 12 months with an intact rind and creamy yellow interior.
Buying Mozzarella
- For fresh mozzarella, select cheese immersed in brine to ensure adequate moisture.
- The paste should look glossy white, soft, and creamy—not rubbery or yellowed.
- For aged low-moisture mozzarella, check for cheese that doesn’t leak water or feel hard and dry.
- For optimum flavor and texture, consume within 2 days of opening for fresh or within a week for aged.
Key Takeaway: Choose fresh mozzarella stored in brine with a pristine white creamy paste, or lower moisture mozzarella with a bright white color and no visible water leakage.
Storing Fontina
- Wrap tightly in parchment paper or waxed paper, then a layer of aluminum foil.
- Place in a Ziploc bag with all air pressed out before storing in the fridge.
- Allow fontina to come to room temperature before serving for best flavor and texture.
Storing Mozzarella
- Store fresh mozzarella in its original brine packaging until ready to eat.
- For aged mozzarella, wrap tightly in plastic wrap before refrigerating.
- Bring aged mozzarella to room temperature before eating to improve its texture.
Following these simple storage methods helps maintain the quality and shelf life of fontina and mozzarella cheeses.
Mixing Fontina and Mozzarella
Have you ever wondered what happens when you combine fontina and mozzarella cheeses? Good news – fontina and mozzarella pair beautifully together!
Blending small chunks of fontina and mozzarella creates an exciting contrast of textures and flavors. The fontina contributes nutty, earthy notes while the mozzarella boosts creaminess.
Mixing grated fontina and mozzarella makes for excellent melting. The fontina brings big flavor as the mozzarella offers stretchy melted satisfaction.
Some classic pairings include:
- Pizza with fontina and mozzarella cheese blend
- Grilled cheese with fontina and fresh mozzarella
- Caprese salad with mozzarella and shaved fontina
So feel free to get creative mixing fontina and mozzarella cheeses! Their differences actually make them ideal companions.
Popular Uses for Fontina and Mozzarella
Now that you know more about what makes fontina and mozzarella unique, let’s explore some of their most popular uses so you can decide which cheese to use where:
Uses for Fontina
- Grated on pasta, vegetables, salads, and pizza
- Melted in fondues, paninis, sandwiches, risottos
- As the star cheese on a cheese tray
- Baked into frittata, quiche, or soufflé
Uses for Mozzarella
- The standard pizza cheese
- Layered into lasagna and baked ziti
- Stuffed into breaded mozzarella sticks
- Tossed with tomato and basil in caprese salad
- Paired with prosciutto and roasted peppers
- Melted onto garlic bread
- Fresh style enjoyed as is with bread and wine
As highlighted here, both cheeses shine when melted or topping Italian cuisine. So putting them to work is all about tapping into their best qualities.
Key Takeaway: Fontina brings punchy flavor melted or grated on veggies, pasta, etc. Mozzarella tastes great in any Italian dish, from pizza to salad caprese.
FAQs
What’s a good fontina cheese substitute?
Some good fontina substitutes include gouda (similar nutty flavor), Monterrey Jack (also melts well), Swiss (comparable texture), and provolone (another Italian choice).
What is the difference between fontina and gorgonzola?
Fontina has a dense, smooth texture while gorgonzola is crumbly. Fontina also features a milder, nuttier taste compared to “stinky” blue-veined gorgonzola.
Is fontina or mozzarella better for pizza?
It depends on your preferences! Mozzarella offers stretchy satisfaction. Fontina provides bolder, richer flavor. Using both creates an amazing cheese duo.
Can you freeze mozzarella cheese?
Yes! To freeze, wrap tightly in airtight plastic wrap and freezer bags. Thaw overnight in the fridge before using. Freezing can impact some moisture and texture but still works great.
Conclusion
While fontina cheese and mozzarella share an Italian pedigree, they have distinct differences when it comes to texture, flavor, melting properties, nutrition, cost, and best uses.
Fontina stands out for its dense, firm texture and sweet, nutty earthiness. Mozzarella wins fans with its soft, creamy mouthfeel and mild, milky taste.
Fontina excels grated on pizza or melted into fondues and hot sandwiches. Mozzarella serves as the quintessential topping cheese perfect on pizza, lasagne, garlic bread, and salads.