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.