{"id":57040,"date":"2023-12-28T09:49:14","date_gmt":"2023-12-28T09:49:14","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=57040"},"modified":"2023-12-28T12:57:02","modified_gmt":"2023-12-28T12:57:02","slug":"fontina-cheese-vs-mozzarella","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/","title":{"rendered":"Fontina Cheese vs. Mozzarella"},"content":{"rendered":"\n<p>Fontina and <a href=\"https:\/\/aglassandahalffullproductions.com\/muenster-cheese-vs-mozzarella\/\">mozzarella<\/a> are two of the most popular <a href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/\">Italian cheeses<\/a>, commonly used on pizzas and in a variety of Italian dishes. But what exactly sets them apart?<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/12\/Fontina-Cheese-vs.-Mozzarella.jpeg\" alt=\"Fontina Cheese vs. Mozzarella\" class=\"wp-image-57498\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/12\/Fontina-Cheese-vs.-Mozzarella.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/12\/Fontina-Cheese-vs.-Mozzarella-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Fontina<\/strong> has a semi-hard texture and <strong>nutty, earthy flavor<\/strong>, while <strong>mozzarella<\/strong> is softer and <strong>milky<\/strong> with a very mild taste. Their different characteristics make them suited to various culinary uses.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#All_About_Fontina_Cheese\" title=\"All About Fontina Cheese\">All About Fontina Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Fontina_Cheese_Nutrition\" title=\"Fontina Cheese Nutrition\">Fontina Cheese Nutrition<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Flavor_and_Aroma\" title=\"Flavor and Aroma\">Flavor and Aroma<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Texture_and_Appearance\" title=\"Texture and Appearance\">Texture and Appearance<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Melting_Properties\" title=\"Melting Properties\">Melting Properties<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#All_About_Mozzarella_Cheese\" title=\"All About Mozzarella Cheese\">All About Mozzarella Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Mozzarella_Cheese_Nutrition\" title=\"Mozzarella Cheese Nutrition\">Mozzarella Cheese Nutrition<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Flavor_and_Aroma-2\" title=\"Flavor and Aroma\">Flavor and Aroma<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Texture_and_Appearance-2\" title=\"Texture and Appearance\">Texture and Appearance<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Melting_Properties-2\" title=\"Melting Properties\">Melting Properties<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Fontina_vs_Mozzarella_Key_Differences\" title=\"Fontina vs Mozzarella: Key Differences\">Fontina vs Mozzarella: Key Differences<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Texture\" title=\"Texture\">Texture<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Flavor\" title=\"Flavor\">Flavor<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Fat_Content\" title=\"Fat Content\">Fat Content<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Melting_Abilities\" title=\"Melting Abilities\">Melting Abilities<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Price\" title=\"Price\">Price<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Best_Uses\" title=\"Best Uses\">Best Uses<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Buying_and_Storing_Tips\" title=\"Buying and Storing Tips\">Buying and Storing Tips<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Mixing_Fontina_and_Mozzarella\" title=\"Mixing Fontina and Mozzarella\">Mixing Fontina and Mozzarella<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Popular_Uses_for_Fontina_and_Mozzarella\" title=\"Popular Uses for Fontina and Mozzarella\">Popular Uses for Fontina and Mozzarella<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Whats_a_good_fontina_cheese_substitute\" title=\"What\u2019s a good fontina cheese substitute?\">What\u2019s a good fontina cheese substitute?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#What_is_the_difference_between_fontina_and_gorgonzola\" title=\"What is the difference between fontina and gorgonzola?\">What is the difference between fontina and gorgonzola?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Is_fontina_or_mozzarella_better_for_pizza\" title=\"Is fontina or mozzarella better for pizza?\">Is fontina or mozzarella better for pizza?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Can_you_freeze_mozzarella_cheese\" title=\"Can you freeze mozzarella cheese?\">Can you freeze mozzarella cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-26\" href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"All_About_Fontina_Cheese\"><\/span>All About Fontina Cheese<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Fontina hails from the Valle d\u2019Aosta region of northern Italy near the Alps. It has been produced there since the 12th century.<\/strong><\/p>\n\n\n\n<p>Authentic fontina <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">cheese<\/a> is made from the raw milk of cows grazing on high-mountain pastures. It has a pale yellow interior with a sturdy brown rind.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Fontina_Cheese_Nutrition\"><\/span>Fontina Cheese Nutrition<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Fontina is a high-fat cheese, with about <strong>10 grams of fat and 100 calories per ounce<\/strong>. It offers a good amount of protein as well, with 7 grams per ounce.<\/p>\n\n\n\n<p>In terms of micronutrients, fontina provides:<\/p>\n\n\n\n<ul>\n<li>20% of the daily recommended calcium<\/li>\n\n\n\n<li>12% of the daily recommended vitamin A<\/li>\n<\/ul>\n\n\n\n<p>So while high in fat and calories, fontina also delivers important nutrients.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Flavor_and_Aroma\"><\/span>Flavor and Aroma<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Fontina has a rich, nutty flavor with earthy notes<\/strong>. As it ages, fontina develops more complex nutty and fruity flavors. It has even been described as tasting like roasted hazelnuts or mushrooms.<\/p>\n\n\n\n<p>The interior paste ranges from supple and creamy when young to crumbly and dense when mature. <strong>The flavor intensifies but remains relatively mild compared to many hard Italian cheeses.<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Texture_and_Appearance\"><\/span>Texture and Appearance<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Authentic fontina has a semi-hard texture<\/strong>, unlike the softer domestic fontina more common in the Americas. Aged for at least 3 months, it strikes a balance between pliable and firm.<\/p>\n\n\n\n<p>Mature fontina (aged 12+ months) takes on a firmer, crumblier texture with more pronounced crystalline flecks. <strong>The smooth, dense interior ranges from pale to deep golden yellow.<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Melting_Properties\"><\/span>Melting Properties<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Thanks to its semi-soft texture, <strong>fontina melts beautifully<\/strong>. The smooth paste and creamy mouthfeel make it perfect for fondues, <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-monterey-jack\/\">grilled cheese<\/a>, and topping baked dishes.<\/p>\n\n\n\n<p>When melted, fontina develops an even richer, earthier flavor. <strong>It becomes liquidy rather than stretchy like mozzarella.<\/strong><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway: <\/strong>Fontina cheese has a semi-hard texture, nutty\/earthy flavor, ages for at least 3 months, and melts extremely well.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"All_About_Mozzarella_Cheese\"><\/span>All About Mozzarella Cheese<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>While fontina comes from northern Italy, <strong>mozzarella originates from southern Italy, especially the Campania region<\/strong>.<\/p>\n\n\n\n<p>Traditionally made from the milk of water buffaloes, most mozzarella today uses cow\u2019s milk. But authentic \u201cMozzarella di Bufala Campana\u201d is still produced.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Mozzarella_Cheese_Nutrition\"><\/span>Mozzarella Cheese Nutrition<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>In its whole-milk form, mozzarella packs about 6 grams of fat and 70 calories per ounce<\/strong>\u2014less than fontina. When made from partly skimmed milk, it contains around 5 grams of fat and 60 calories per ounce.<\/p>\n\n\n\n<p>It also offers about 7 grams of protein per ounce, same as fontina. Mozzarella provides:<\/p>\n\n\n\n<ul>\n<li>30% of the daily recommended calcium<\/li>\n\n\n\n<li>25% of the daily recommended vitamin A<\/li>\n<\/ul>\n\n\n\n<p>So while lower in total fat and calories than fontina, mozzarella still delivers ample protein and important vitamins and minerals.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Flavor_and_Aroma-2\"><\/span>Flavor and Aroma<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The flavor of mozzarella is best described as:<strong>milky, mild, and creamy, with a faint sweetness<\/strong>. Fresh mozzarella has the most delicate flavor, which intensifies as it ages. But even aged mozzarella is milder than most cheeses.<\/p>\n\n\n\n<p>Mozzarella made from water buffalo milk has a richer, more buttery taste than cow\u2019s milk mozzarella. <strong>But all forms share a light milky flavor and aroma.<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Texture_and_Appearance-2\"><\/span>Texture and Appearance<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Mozzarella has a soft, supple, elastic texture<\/strong>\u2014the total opposite of fontina\u2019s dense, semi-hard body. Fresh mozzarella in particular has an ultrasmooth, porcelain-white paste that forms a creamy liquid when melted.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Melting_Properties-2\"><\/span>Melting Properties<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Thanks to its high moisture content, fresh mozzarella <strong>melts into silky-smooth liquid with ease<\/strong>. Low-moisture mozzarella melts into thick, stretchy strings perfect for pizza and lasagna.<\/p>\n\n\n\n<p><strong>This elastic, stringy quality when melted makes mozzarella perfect for layering and topping baked Italian dishes.<\/strong> Fontina develops more of a creamy melt.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> <a href=\"https:\/\/aglassandahalffullproductions.com\/amul-cheese-vs-mozzarella-cheese\/\">Mozzarella cheese<\/a> has a soft, supple texture, milky <a href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/\">mild flavor<\/a>, can be fresh or aged just 2-4 weeks, and turns deliciously stretchy when melted.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Fontina_vs_Mozzarella_Key_Differences\"><\/span>Fontina vs Mozzarella: Key Differences<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Texture\"><\/span>Texture<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Fontina<\/strong>&nbsp;has a firmer, dense texture that becomes crumbly with age.<\/li>\n\n\n\n<li><strong>Mozzarella<\/strong>&nbsp;develops a softer, creamier, more elastic texture.<\/li>\n<\/ul>\n\n\n\n<p>Fontina\u2019s firmer body stands up to grating and shredding better. Mozzarella\u2019s pliable texture makes it better for stretching when melted.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Flavor\"><\/span>Flavor<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Fontina<\/strong>&nbsp;has a sweet, nutty, earthy flavor that intensifies with age.<\/li>\n\n\n\n<li><strong>Mozzarella<\/strong>&nbsp;tastes milky, mild, and faintly sweet, even when aged.<\/li>\n<\/ul>\n\n\n\n<p>For those who enjoy bold <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-colby-jack\/\">cheese flavors<\/a>, fontina is the way to go. For a versatile, delicate flavor, choose mozzarella.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Fat_Content\"><\/span>Fat Content<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Fontina contains around&nbsp;<strong>10 grams of fat and 100 calories<\/strong>&nbsp;per ounce.<\/li>\n\n\n\n<li>Mozzarella has closer to&nbsp;<strong>5-6 grams of fat and 60-70 calories<\/strong>&nbsp;per ounce.<\/li>\n<\/ul>\n\n\n\n<p>So fontina is quite a bit richer and higher in calories and fat than mozzarella.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Melting_Abilities\"><\/span>Melting Abilities<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Both fontina and mozzarella&nbsp;<strong>melt extremely well<\/strong>&nbsp;thanks to their semi-soft textures.<\/li>\n\n\n\n<li>However, mozzarella becomes delightfully&nbsp;<strong>stretchy<\/strong>&nbsp;when melted while fontina just turns creamy.<\/li>\n<\/ul>\n\n\n\n<p>So if you want those satisfying gooey cheese pulls on your pizza or lasagna, mozzarella is the best choice.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Price\"><\/span>Price<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Fontina costs around 50% more per pound<\/strong>&nbsp;than mozzarella on average.<\/li>\n\n\n\n<li>Factors like milk type (cow vs buffalo) impact price for both cheeses.<\/li>\n<\/ul>\n\n\n\n<p>As an <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-real-cheese\/\">artisanal cheese<\/a> that requires long aging, fontina runs more expensive than everyday mozzarella.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Best_Uses\"><\/span>Best Uses<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Fontina<\/strong>&nbsp;works well melted in fondues, sandwiches, and pasta, or grated raw over veggies, salads, pizza, and antipasto platters.<\/li>\n\n\n\n<li><strong>Mozzarella<\/strong>&nbsp;serves as an all-purpose topping cheese perfect for pizza, lasagne, salads, and snacking.<\/li>\n<\/ul>\n\n\n\n<p>Fresh mozzarella makes an especially delicious salad caprese accented by fresh tomato and basil.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Buying_and_Storing_Tips\"><\/span>Buying and Storing Tips<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>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:<\/p>\n\n\n\n<p><strong>Buying Fontina<\/strong><\/p>\n\n\n\n<ul>\n<li>Seek out Italian&nbsp;<strong>fontina val d\u2019Aosta<\/strong>&nbsp;for authentic, raw-milk flavor.<\/li>\n\n\n\n<li>Check for an&nbsp;<strong>evenly colored, glossy rind<\/strong>&nbsp;free from mold or cracks.<\/li>\n\n\n\n<li>The paste should be&nbsp;<strong>pale yellow<\/strong>&nbsp;and firm but not dry or crumbling.<\/li>\n\n\n\n<li>For maximum flavor, buy&nbsp;<strong>fontina aged over 12 months<\/strong>.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> For best quality, choose authentic Italian fontina val d'Aosta aged over 12 months with an intact rind and creamy yellow interior.<\/p>\n<\/blockquote>\n\n\n\n<p><strong>Buying Mozzarella<\/strong><\/p>\n\n\n\n<ul>\n<li>For fresh mozzarella, select cheese&nbsp;<strong>immersed in brine<\/strong>&nbsp;to ensure adequate moisture.<\/li>\n\n\n\n<li>The paste should look&nbsp;<strong>glossy white<\/strong>, soft, and creamy\u2014not rubbery or yellowed.<\/li>\n\n\n\n<li>For aged low-moisture mozzarella, check for cheese that&nbsp;<strong>doesn\u2019t leak water<\/strong>&nbsp;or feel hard and dry.<\/li>\n\n\n\n<li>For optimum flavor and texture, consume&nbsp;<strong>within 2 days<\/strong>&nbsp;of opening for fresh or&nbsp;<strong>within a week<\/strong>&nbsp;for aged.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> 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.<\/p>\n<\/blockquote>\n\n\n\n<p><strong>Storing Fontina<\/strong><\/p>\n\n\n\n<ul>\n<li>Wrap tightly in parchment paper or waxed paper, then a layer of aluminum foil.<\/li>\n\n\n\n<li>Place in a&nbsp;<strong>Ziploc bag with all air pressed out<\/strong>&nbsp;before storing in the fridge.<\/li>\n\n\n\n<li><strong>Allow fontina to come to room temperature<\/strong>&nbsp;before serving for best flavor and texture.<\/li>\n<\/ul>\n\n\n\n<p><strong>Storing Mozzarella<\/strong><\/p>\n\n\n\n<ul>\n<li>Store fresh mozzarella in its&nbsp;<strong>original brine packaging<\/strong>&nbsp;until ready to eat.<\/li>\n\n\n\n<li>For aged mozzarella,&nbsp;<strong>wrap tightly in plastic wrap<\/strong>&nbsp;before refrigerating.<\/li>\n\n\n\n<li>Bring aged mozzarella to room temperature before eating to improve its texture.<\/li>\n<\/ul>\n\n\n\n<p>Following these simple storage methods helps maintain the quality and shelf life of fontina and mozzarella cheeses.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Mixing_Fontina_and_Mozzarella\"><\/span>Mixing Fontina and Mozzarella<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Have you ever wondered what happens when you combine fontina and mozzarella cheeses? Good news \u2013 fontina and mozzarella pair beautifully together!<\/p>\n\n\n\n<p><strong>Blending small chunks of fontina and mozzarella creates an exciting contrast of textures and flavors.<\/strong> The fontina contributes nutty, earthy notes while the mozzarella boosts creaminess.<\/p>\n\n\n\n<p><strong>Mixing grated fontina and mozzarella makes for excellent melting<\/strong>. The fontina brings big flavor as the mozzarella offers stretchy melted satisfaction.<\/p>\n\n\n\n<p>Some classic pairings include:<\/p>\n\n\n\n<ul>\n<li>Pizza with fontina and mozzarella <a href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/\">cheese blend<\/a><\/li>\n\n\n\n<li>Grilled cheese with fontina and fresh mozzarella<\/li>\n\n\n\n<li>Caprese salad with mozzarella and shaved fontina<\/li>\n<\/ul>\n\n\n\n<p>So feel free to get creative mixing fontina and mozzarella cheeses! Their differences actually make them ideal companions.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Popular_Uses_for_Fontina_and_Mozzarella\"><\/span>Popular Uses for Fontina and Mozzarella<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Now that you know more about what makes fontina and mozzarella unique, let\u2019s explore some of their most popular uses so you can decide which cheese to use where:<\/p>\n\n\n\n<p><strong>Uses for Fontina<\/strong><\/p>\n\n\n\n<ul>\n<li>Grated on pasta, vegetables, salads, and pizza<\/li>\n\n\n\n<li>Melted in fondues, paninis, sandwiches, risottos<\/li>\n\n\n\n<li>As the star cheese on a cheese tray<\/li>\n\n\n\n<li>Baked into frittata, quiche, or souffl\u00e9<\/li>\n<\/ul>\n\n\n\n<p><strong>Uses for Mozzarella<\/strong><\/p>\n\n\n\n<ul>\n<li>The standard <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/\">pizza cheese<\/a><\/li>\n\n\n\n<li>Layered into lasagna and baked ziti<\/li>\n\n\n\n<li>Stuffed into breaded mozzarella sticks<\/li>\n\n\n\n<li>Tossed with tomato and basil in caprese salad<\/li>\n\n\n\n<li>Paired with prosciutto and roasted peppers<\/li>\n\n\n\n<li>Melted onto garlic bread<\/li>\n\n\n\n<li>Fresh style enjoyed as is with bread and wine<\/li>\n<\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Fontina brings punchy flavor melted or grated on veggies, pasta, etc. Mozzarella tastes great in any Italian dish, from pizza to salad caprese.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Whats_a_good_fontina_cheese_substitute\"><\/span>What\u2019s a good fontina cheese substitute?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Some good fontina substitutes include gouda (similar nutty flavor), Monterrey Jack (also melts well), Swiss (comparable texture), and provolone (another Italian choice).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_the_difference_between_fontina_and_gorgonzola\"><\/span>What is the difference between fontina and gorgonzola?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Fontina has a dense, smooth texture while gorgonzola is crumbly. Fontina also features a milder, nuttier taste compared to \u201cstinky\u201d blue-veined gorgonzola.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_fontina_or_mozzarella_better_for_pizza\"><\/span>Is fontina or mozzarella better for pizza?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>It depends on your preferences! Mozzarella offers stretchy satisfaction. Fontina provides bolder, richer flavor. Using both creates an amazing cheese duo.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_freeze_mozzarella_cheese\"><\/span>Can you freeze mozzarella cheese?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>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.<\/p>\n\n\n\n<p><strong>Fontina<\/strong> stands out for its dense, firm texture and sweet, nutty earthiness. <strong>Mozzarella<\/strong> wins fans with its soft, creamy mouthfeel and mild, milky taste.<\/p>\n\n\n\n<p><strong>Fontina<\/strong> excels grated on pizza or melted into fondues and hot sandwiches. <strong>Mozzarella<\/strong> serves as the quintessential topping cheese perfect on pizza, lasagne, garlic bread, and salads.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":57498,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[324,282],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/57040"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=57040"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/57040\/revisions"}],"predecessor-version":[{"id":57500,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/57040\/revisions\/57500"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/57498"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=57040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=57040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=57040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}