Caerphilly Cheese vs Fontina Cheese

Caerphilly Cheese

Fontina Cheese

In this article, we'll explore the answers to the most common questions about Caerphilly Cheese and Fontina Cheese, including:

  • "What is the difference between Caerphilly Cheese and Fontina Cheese?"
  • "Is Caerphilly Cheese and Fontina Cheese the same?"
  • "How does Caerphilly Cheese compare to Fontina Cheese cheese?"
  • "How does the taste of Caerphilly Cheese compare to Fontina Cheese?"
  • "Is Caerphilly Cheese or Fontina Cheese better?"

Caerphilly Cheese Overview

Caerphilly is a traditional Welsh cheese made from cow's milk. It is a crumbly, white cheese with a mild taste that sometimes carries a slightly tangy note. Caerphilly is typically aged for a short period, which contributes to its moist yet firm texture, making it a favorite for both eating on its own and cooking.

Fontina Cheese Overview

Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.

Comparing the Two Cheeses

Country of Origin

Caerphilly Cheese comes from United Kingdom and Wales. Fontina Cheese originated from Italy.

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Caerphilly is not a protected cheese. Fontina Cheese has a PDO (1996).

Milk Type and Treatment

Caerphilly Cheese is made with cow milk that is typically unpasteurized. Fontina Cheese is made with cow milk that is typically raw or pasteurized.

Composition and Texture

Caerphilly Cheese has a fat content of 48%. Caerphilly's texture can be described as "tri-layered: brie-like to dense core". Fontina Cheese has a fat content of ~30-45% and a moisture content of none. Fontina's texture can be described as "semi-soft".

Taste and Aroma

Caerphilly Cheese has a earthy, barnyard, lemony taste. Caerphilly's aroma can be described as "fresh". Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)".

Appearance and Aging

Caerphilly Cheese's appearance is colored white and is available in wheel . Fontina Cheese has a color of pale yellow to golden , comes in wheel, block, sliced, shredded and has an aging period of typically 2-3 months (can be aged longer for stronger flavor) .

Rind and Rennet Type

Caerphilly Cheese's rind is described as mottled gray-white . Fontina Cheese's rind is described as natural, often washed , with traditional (animal) or microbial (varies by producer) rennet.

Ranking

Caerphilly is ranked #141 out of 996 types based on community views. Fontina is ranked #66 out of 996 types based on community views.

Pairing Comparison

Caerphilly Fontina
Best Pairings No pairings listed. Chardonnay
Other Good Pairings No additional pairings listed. Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese

For more details, check the full pairing guides on the Caerphilly and Fontina pages.

Side-by-Side Comparison Table

Caerphilly Cheese Fontina Cheese
Country of Origin United Kingdom And Wales Italy
Specific Origin 8 Miles North Of Cardiff Not Specified
Certification Not Specified PDO (1996)
Milk Type Cow's milk Cow's milk
Milk Treatment Unpasteurized Raw (for traditional Italian Fontina), Pasteurized (for most American versions)
Fat Content 48% ~30-45%
Moisture Content Not Specified ~45-50%
Rind Mottled gray-white Natural, Often Washed
Texture Tri-layered: Brie-like to dense core Semi-Soft
Taste Earthy, barnyard, lemony Mild, Buttery, Nutty
Aroma Fresh Mild to Pungent (earthier in aged versions)
Colors White Pale Yellow to Golden
Forms Wheel Wheel, Block, Sliced, Shredded
Age Not Specified Typically 2-3 months (can be aged longer for stronger flavor)
Rennet Type Not Specified Traditional (Animal) or Microbial (varies by producer)

Which One Should You Choose?

If you prefer a tri-layered: brie-like to dense core cheese, go for Caerphilly. But if you enjoy a semi-soft consistency, Fontina might be the better pick. Caerphilly has a earthy, barnyard, lemony taste, making it great for various dishes. Meanwhile, Fontina offers a mild, buttery, nutty profile, ideal for different meals.

Compare Caerphilly Cheese to Other Cheeses

Compare Fontina Cheese to Other Cheeses

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