Buxton Blue Cheese vs Fontina Cheese
Buxton Blue Cheese is a soft, blue-veined cow-milk cheese from England and United Kingdom, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.
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What Is Buxton Blue Cheese?
Buxton Blue is an English blue cheese made from cow's milk, a close relative of Blue Stilton. It carries PDO status and can only be made in and around Buxton, using milk from Derbyshire, Nottinghamshire or Staffordshire.
What Is Fontina Cheese?
Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.
What's the Difference Between Buxton Blue Cheese and Fontina Cheese?
- Origin: Buxton Blue Cheese (England and United Kingdom), Fontina Cheese (Italy)
- Texture: Buxton Blue Cheese (Soft, blue-veined), Fontina Cheese (Semi-soft)
- Rind: Buxton Blue Cheese (natural), Fontina Cheese (Natural, Often Washed)
- Taste: Buxton Blue Cheese (tangy), Fontina Cheese (Mild, Buttery, Nutty)
Side-by-Side Comparison
| Buxton Blue Cheese | Fontina Cheese | |
|---|---|---|
| Country of Origin | England And United Kingdom | Italy |
| Specific Origin | Buxton, Derbyshire | Aosta Valley, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | — | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) |
| Texture | Soft, blue-veined | Semi-soft |
| Rind | Natural | Natural, Often Washed |
| Aging | — | Typically 2-3 months (can be aged longer for stronger flavor) |
| Taste | Tangy | Mild, Buttery, Nutty |
Taste Comparison: Does Buxton Blue Cheese Taste Like Fontina Cheese?
Buxton Blue Cheese reads as tangy, while Fontina Cheese brings mild, buttery, nutty character.
Can You Substitute Buxton Blue Cheese for Fontina Cheese?
In most recipes, Buxton Blue Cheese and Fontina Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, blue-veined bite and body where the recipe calls for semi-soft. Flavor-wise, Buxton Blue Cheese reads as tangy while Fontina Cheese brings mild, buttery, nutty notes.
Which Is Better, Buxton Blue Cheese or Fontina Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, blue-veined cheese, go with Buxton Blue Cheese. For a semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Buxton Blue Cheese suits recipes that want tangy notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.
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Frequently Asked Questions
Is Buxton Blue Cheese the same as Fontina Cheese?
No, they're distinct cheeses. Buxton Blue Cheese originates in England and United Kingdom, while Fontina Cheese comes from Italy.
Is Buxton Blue Cheese similar to Fontina Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Buxton Blue Cheese for Fontina Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Buxton Blue Cheese taste like Fontina Cheese?
Buxton Blue Cheese reads as tangy, while Fontina Cheese is mild, buttery, nutty.
What is Buxton Blue Cheese made of?
Buxton Blue Cheese is made from cow milk. It originates in England and United Kingdom.
What is Fontina Cheese made of?
Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.
Which should I choose, Buxton Blue Cheese or Fontina Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Buxton Blue Cheese is soft, blue-veined, while Fontina Cheese is semi-soft.