, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Camembert Cheese vs Fontina Cheese
Camembert Cheese
Fontina Cheese
In this article, we'll explore the answers to the most common questions about Camembert Cheese and Fontina Cheese, including:
- "What is the difference between Camembert Cheese and Fontina Cheese?"
- "Is Camembert Cheese and Fontina Cheese the same?"
- "How does Camembert Cheese compare to Fontina Cheese cheese?"
- "How does the taste of Camembert Cheese compare to Fontina Cheese?"
- "Is Camembert Cheese or Fontina Cheese better?"
Camembert Cheese Overview
Camembert is a famous French cheese with a soft, creamy interior and a bloomy rind. It's made from cow's milk and has a rich, buttery flavor with earthy undertones. True Camembert from Normandy has a slightly more intense flavor compared to other varieties and becomes runnier as it ages.
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
Camembert Cheese comes from France. 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. Camembert is not a protected cheese. Fontina Cheese has a PDO (1996).
Milk Type and Treatment
Camembert Cheese is made with cow milk. Fontina Cheese is made with cow milk that is typically raw or pasteurized.
Composition and Texture
Camembert's texture can be described as "soft, artisan". 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
Camembert Cheese has a sweet taste. Camembert's aroma can be described as "buttery, rich". 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
Camembert Cheese's appearance is colored pale yellow . 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
Camembert Cheese's rind is described as bloomy . Fontina Cheese's rind is described as natural, often washed , with traditional (animal) or microbial (varies by producer) rennet.
Ranking
Camembert is ranked #11 out of 996 types based on community views. Fontina is ranked #66 out of 996 types based on community views.
Pairing Comparison
| Camembert | Fontina | |
|---|---|---|
| Best Pairings | Beaujolais, Bordeaux, Burgundy Red, Gamay, Grüner Veltliner, Hard Cider, Viognier | Chardonnay |
| Other Good Pairings | Cabernet Franc, Cava, Champagne, Crackers, Fig Jam, Fruit Compote, Grapes, Kolsch, Merlot, Raspberry, Sparkling Rosé, White Burgundy | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese |
For more details, check the full pairing guides on the Camembert and Fontina pages.
Side-by-Side Comparison Table
| Camembert Cheese | Fontina Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Not Specified |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Not Specified | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) |
| Fat Content | Not Specified | ~30-45% |
| Moisture Content | Not Specified | ~45-50% |
| Rind | Bloomy | Natural, Often Washed |
| Texture | Soft, artisan | Semi-Soft |
| Taste | Sweet | Mild, Buttery, Nutty |
| Aroma | Buttery, rich | Mild to Pungent (earthier in aged versions) |
| Colors | Pale yellow | Pale Yellow to Golden |
| Forms | Not Specified | 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 soft, artisan cheese, go for Camembert. But if you enjoy a semi-soft consistency, Fontina might be the better pick. Camembert has a sweet taste, making it great for various dishes. Meanwhile, Fontina offers a mild, buttery, nutty profile, ideal for different meals.
