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Cambozola Cheese vs Cheddar Cheese
Cambozola Cheese
Cheddar Cheese
In this article, we'll explore the answers to the most common questions about Cambozola Cheese and Cheddar Cheese, including:
- "What is the difference between Cambozola Cheese and Cheddar Cheese?"
- "Is Cambozola Cheese and Cheddar Cheese the same?"
- "How does Cambozola Cheese compare to Cheddar Cheese cheese?"
- "How does the taste of Cambozola Cheese compare to Cheddar Cheese?"
- "Is Cambozola Cheese or Cheddar Cheese better?"
Cambozola Cheese Overview
Cambozola is a German cheese that combines the creamy texture of Camembert with the sharpness of Gorgonzola blue. This soft cheese is known for its rich, mild flavor punctuated by veins of blue mold that add a piquant contrast. It's particularly loved for its melt-in-the-mouth texture and is a popular choice on cheeseboards.
Cheddar Cheese Overview
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
Comparing the Two Cheeses
Country of Origin
Cambozola Cheese comes from Germany. Cheddar Cheese originated from England.
Milk Type and Treatment
Cambozola Cheese is made with cow milk that is typically pasteurized. Cheddar Cheese is made with cow milk that is typically raw, pasteurized, or thermized.
Composition and Texture
Cambozola's texture can be described as "soft, soft-ripened". Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of none. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".
Taste and Aroma
Cheddar Cheese has a mild to sharp, buttery to brothy and savory taste. Cheddar's aroma can be described as "varies".
Appearance and Aging
Cheddar Cheese has a color of natural or dyed orange , comes in tiny truckles to 650-pound blocks and has an aging period of a few months to several years .
Rind and Rennet Type
Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .
Ranking
Cambozola is ranked #92 out of 996 types based on community views. Cheddar is ranked #1 out of 996 types based on community views.
Pairing Comparison
| Cambozola | Cheddar | |
|---|---|---|
| Best Pairings | No pairings listed. | Chicken, Ham, Macaroni and Cheese, Merlot, Tuna, Turkey |
| Other Good Pairings | No additional pairings listed. | Kombucha, Tomatoes |
For more details, check the full pairing guides on the Cambozola and Cheddar pages.
Side-by-Side Comparison Table
| Cambozola Cheese | Cheddar Cheese | |
|---|---|---|
| Country of Origin | Germany | England |
| Specific Origin | Not Specified | Southwest (Somerset, Gloucester) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw, Thermized, Pasteurized |
| Fat Content | Not Specified | At least 50% fat in dry matter |
| Moisture Content | Not Specified | Up to 39% |
| Rind | Not Specified | Varies (natural, cloth, wax, plastic) |
| Texture | Soft, soft-ripened | Varies (rubbery to friable and crystalline) |
| Taste | Not Specified | Mild to sharp, buttery to brothy and savory |
| Aroma | Not Specified | Varies |
| Colors | Not Specified | Natural or dyed orange |
| Forms | Not Specified | Tiny truckles to 650-pound blocks |
| Age | Not Specified | A few months to several years |
Which One Should You Choose?
If you prefer a soft, soft-ripened cheese, go for Cambozola. But if you enjoy a varies (rubbery to friable and crystalline) consistency, Cheddar might be the better pick.
