Cambozola Cheese vs Fontina Cheese

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

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

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

Cambozola Cheese comes from Germany. 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. Cambozola is not a protected cheese. Fontina Cheese has a PDO (1996).

Milk Type and Treatment

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

Composition and Texture

Cambozola's texture can be described as "soft, soft-ripened". 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

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

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

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

Ranking

Cambozola is ranked #90 out of 996 types based on community views. Fontina is ranked #65 out of 996 types based on community views.

Pairing Comparison

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

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a soft, soft-ripened cheese, go for Cambozola. But if you enjoy a semi-soft consistency, Fontina might be the better pick.

Compare Cambozola Cheese to Other Cheeses

Compare Fontina Cheese to Other Cheeses