Camembert Cheese vs Fontina Cheese
Camembert Cheese
Fontina Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.
What Is Camembert Cheese?
Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.
What Is Fontina Cheese?
Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.
What's the Difference Between Camembert Cheese and Fontina Cheese?
- Origin: Camembert Cheese (France), Fontina Cheese (Italy)
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
- Texture: Camembert Cheese (soft, artisan), Fontina Cheese (Semi-Soft)
- Rind: Camembert Cheese (Bloomy), Fontina Cheese (Natural, Often Washed)
- Aging: Camembert Cheese (minimum 3 weeks), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
- Taste: Camembert Cheese (slightly sour, stronger than brie), Fontina Cheese (Mild, Buttery, Nutty)
Side-by-Side Comparison
| Camembert Cheese | Fontina Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Camembert, Normandy, Northwest France | Aosta Valley, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) |
| Texture | Soft, artisan | Semi-Soft |
| Rind | Bloomy | Natural, Often Washed |
| Aging | Minimum 3 weeks | Typically 2-3 months (can be aged longer for stronger flavor) |
| Taste | Slightly sour, stronger than brie | Mild, Buttery, Nutty |
Pairing Comparison
What works with each cheese: wines, foods, breads and more.
| Camembert Cheese | Fontina Cheese | |
|---|---|---|
| Pairs well with | Beaujolais, Bordeaux, Burgundy Red, Gamay, Grüner Veltliner, Hard Cider, Viognier, Cabernet Franc, Cava, Champagne, Crackers, Fig Jam and more | Chardonnay, Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese |
Taste Comparison: Does Camembert Cheese Taste Like Fontina Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).
Can You Substitute Camembert Cheese for Fontina Cheese?
In most recipes, Camembert Cheese and Fontina Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for semi-soft. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Fontina Cheese brings mild, buttery, nutty notes.
Which Is Better, Camembert Cheese or Fontina Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Camembert Cheese. For a semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Camembert Cheese the same as Fontina Cheese?
No, they're distinct cheeses. Camembert Cheese originates in France, while Fontina Cheese comes from Italy. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).
Is Camembert Cheese similar to Fontina Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Camembert Cheese for Fontina Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Camembert Cheese taste like Fontina Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Camembert Cheese leans buttery, rich, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).
What is Camembert Cheese made of?
Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.
What is Fontina Cheese made of?
Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.
Which should I choose, Camembert Cheese or Fontina Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Fontina Cheese is semi-soft.