Fontina vs Mozzarella Cheese: What Is the Difference?

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Which nation would you crown the cheese capital of the world if you could do it one way or another? You could have said Switzerland, and it’s also possible that you stated France, but if it were up to us, it would absolutely be Italy!

Why? Fontina and mozzarella are without a doubt our top choices when it comes to cheese, and this is one of the many reasons why we love both of these varieties so much!

The differences between these two varieties of cheese will be the topic of today’s conversation here at the table. Or, to be more explicit, on what it is that differentiates these two.

So what is the difference between fontina and mozzarella cheese? The most significant difference between fontina and mozzarella cheese is that fontina ages for a little more extended, making it a semi-hard kind of cheese. Quite the contrary, mozzarella is one of the softest types of cheese around the globe.

But does the length of time the cheeses are aged have any other effect on the flavor or texture of the cheeses? And isn’t there a significant amount of variance in other areas as well? Keep reading, and you’ll learn all that’s necessary for you to know!

What exactly is the difference between fontina and mozzarella cheese?

Mozzarella is a kind of Italian cheese that is on the softer side and is often manufactured from the milk of buffalo. In most instances, it is served fresh, but in some circumstances, it may be aged. It might take anywhere from two to four weeks for mozzarella to reach its peak flavor after being aged.

Fontina is a sort of Italian cheese that is likewise produced only from cow’s milk and has a texture that falls anywhere between semi-hard and soft. Moreover, Fontina must be matured, often for a period of three months.

Taste of Fontina vs. Mozzarella

Both mozzarella and fontina are aged for a period of time, however fontina is aged for a somewhat longer period of time than mozzarella does, which contributes to the flavor variations between the two cheeses.

aged cheese often has a fruity aftertaste due to the aging process. The taste of mozzarella is often characterized as having a milky quality, since it is quite light and fresh. On the other hand, fontina has a somewhat more decadent flavor with a trace of nuttiness.

Fat from Fontina vs. Fat from Mozzarella

Fontina is a kind of cheese that typically ranges anywhere between thirty and forty percent fat by weight. Its name comes from the Italian word for “fat.” On the other hand, mozzarella typically does not even have more than twenty percent of its total calories coming from fat.

Melting Fontina vs. Mozzarella

Since cheese may be used in a variety of ways, a large number of individuals are curious about the melting characteristics of various types of cheese. How are things doing with the fontina and the mozzarella in relation to this?

There isn’t a whole lot more to say, other than the fact that fontina and mozzarella both melt quite nicely! In point of fact, a lot of people believe that these two specific varieties of cheese are, by far, the finest kind of cheeses for melting overall.

Price differences between fontina and mozzarella

In spite of the fact that numerous fontina varieties that are sold for a lower price may be acquired in today’s market, the category as a whole places fontina among the most costly types of cheese. On the other hand, mozzarella belongs to the group of cheeses that are more affordable.

As a result, the cost of fontina cheese is likely to be much higher than the cost of mozzarella cheese.

Fontina vs. mozzarella applications

Because of the similarities in the manner in which fontina and mozzarella react when they are heated, the methods in which these two cheeses are used in the kitchen are not that dissimilar from one another. Making a pizza with any of these ingredients is perhaps the most common way that people put them to use.

To be honest, though, fontina is not used in situations like this nearly as often as mozzarella is. This is not just due to its greater price, as we discussed before, but also due to the fact that it has a little fuller flavor, which a lot of people choose to appreciate on its own.

Due to the fact that fontina is a more robust kind of cheese than mozzarella, it is often used as a topping for dishes that include pasta, such as spaghetti.

Nutritional differences between fontina and mozzarella

Let’s have a look at the nutritional worth of these foods right now, shall we? For your convenience, we have compiled the following information in the following table:

Fontina Mozarella
Calories 389 300
Total fat 31g 22g
Carbohydrates 1.6g 2.2g
Protein 26g 22g
Cholesterol 116mg 79mg
Sodium 799mg 627mg

Is fontina the same as mozzarella?

Yet with all of the contrasts between fontina and mozzarella that we just discussed, there are still certain ways in which the two cheeses are comparable to one another. To begin, these two varieties of cheese were originally produced in Italy.

Second, the technique of stretch drying that is used to manufacture mozzarella is quite similar to the one that is utilized while manufacturing fontina.

Which cheese is superior, mozzarella or fontina?

As is the case with any other kind of food, it is difficult to determine whether type of cheese, mozzarella or fontina, is superior. This is due to the fact that it is entirely contingent upon you and the choices that you have.

Having said that, fontina is often seen of as being of superior quality than mozzarella. This is despite the fact that mozzarella is more widely available. Yet, many individuals continue to choose the fresh and creamy taste of mozzarella despite its more subdued profile.

Can I use fontina instead of mozzarella and vice versa?

Fontina and mozzarella are two varieties of cheese that couldn’t be more unlike to one another, as was just said. So briefly stated, no, you cannot switch fontina for mozzarella and vice versa.

Nonetheless, mozzarella and fontina both have exceptional melting qualities; hence, it is theoretically conceivable to replace one for the other when cooking certain dishes, like as pizza. Yet, due to the fact that these two tastes are so drastically different from one another, doing so is not encouraged.

Which cheese, mozzarella or fontina, is better for pizza?

When it comes to creating pizza, we said in the previous paragraph that it is possible to use both mozzarella and fontina cheese. Which one, though, is more suitable for it?

To put it another way, mozzarella is often regarded as a superior alternative to fontina when it comes to the preparation of pizza. Nonetheless, it should be noted that fontina cheese may also be melted.

Your own preferences are the only thing that should guide your decision, even if mozzarella has long been considered the best cheese for pizza.

Is it possible to combine fontina and mozzarella cheese?

Both fontina and mozzarella are wonderful melting cheeses, and this point has been driven home a hundred times over. Thus, you may blend fontina and mozzarella cheese.

If you are interested in putting this combo to the test, we suggest doing it in the form of a straightforward grilled cheese sandwich. Believe us when we say that despite the fact that it probably doesn’t sound all that exceptional, it is amazing!


The two types of cheese that are considered to be the most popular worldwide are fontina and mozzarella, which are both produced in Italy. Yet, they are in no way equivalent to one another.

despite the fact that their capacity for melting and even the drying procedure that is employed when creating them are very comparable to one another. The many components, particularly the milk (typically, mozzarella is prepared from the milk of buffaloes, whereas fontina is derived from the milk of cows), and the amount of age time simply contribute a great deal.

In what sense, exactly, are you curious? First and foremost, mozzarella is distinguished from other cheeses by its flavor, which may be described as somewhat milky and fresh. The flavor of Fontina, on the other hand, is more robust and may be described as nutty and fruity.

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Can fontina cheese be used in place of mozzarella?

Try one of these five delectable alternatives to mozzarella if you’re seeking for a cheese that has a flavor and consistency that is comparable to that of mozzarella: Fontina, Gouda, Cheddar, or Edam may be substituted for Provolone.

Is fontina better than mozzarella?

Fontina cheese has a greater concentration of vitamin B12 and vitamin A RAE, whereas mozzarella cheese has a higher concentration of phosphorus, calcium, and vitamin B2. The daily need for saturated fat that Fontina provides is 42% higher. Magnesium levels are twice as high in mozzarella as they are in Fontina. Fontina contains just 14 milligrams of magnesium, while mozzarella has 26 milligrams.

What’s the difference between fontina and mozzarella cheese?

Mozzarella Versus. Fontina Cheese. Both of these varieties of Italian cheese are quite similar to one another in many respects, which is why they work so well together in a dish. Fontina, on the other hand, is produced from the milk of cows, whilst mozzarella is created from the milk of buffalo.

What cheese can replace fontina?

Fontina may be replaced with other cheeses, such as mild provolone, gruyere, or gouda, depending on your particular liking and the other components that are included in the meal you are preparing.

What is fontina cheese best used for?

Fontina is wonderful to use in hot meals because it melts so beautifully and performs so well there. Baked Fontina is a popular dish that is made by combining Fontina cheese, olive oil, and various herbs. It is then baked in the oven and served as a warm dip for bread. This cheese is fantastic for adding to sauces, as well as for use on pizzas, sandwiches, and pasta meals.

Does fontina cheese melt good?

Fontina is an Italian Alpine cheese that is known for being sweet, flexible, and mild. These characteristics not only make it the ideal cheese for dining and a pantry staple, but they also make it the ideal cheese to melt for any dish.

What cheese does fontina taste like?

Fontina cheese has a flavor similar to that of a salty and nutty cheese. It has a taste that is both strong and tart at the same time. It is traditionally produced in Italy, but it is also manufactured in Sweden, Denmark, and the United States; these countries each have their unique method for producing it. The flavor of each of these cheeses will be somewhat unique, but the majority of people agree that the Italian version has the most genuine flavor.

Does fontina cheese melt easy?

Fontina is a kind of Italian cheese that is known for its creamy texture and subdued taste. It is created from the milk of cows. Fontina is a cheese that melts quite well and is often used in the preparation of cheese fondue as well as baked cheese dips.

What is the best substitute for mozzarella cheese?

There are other excellent cheeses that may be used in place of mozzarella that do not melt, including feta cheese, Cotija cheese, paneer cheese, and halloumi cheese. The savory and acidic flavors of feta cheese may be enjoyed raw, just like mozzarella, and the cheese does not need to be cooked in order to bring out its full potential.

Why is it called fontina cheese?

The origins and development of Fontina

Cheese known as Fontina got its name from the teeny-tiny town of Fontinaz, which is located in the Aosta Valley of Italy. Fontina cheese has been made in that region since the 13th century.