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Cheddar Cheese vs Fontina Cheese
Cheddar Cheese
Fontina Cheese
In this article, we'll explore the answers to the most common questions about Cheddar Cheese and Fontina Cheese, including:
- "What is the difference between Cheddar Cheese and Fontina Cheese?"
- "Is Cheddar Cheese and Fontina Cheese the same?"
- "How does Cheddar Cheese compare to Fontina Cheese cheese?"
- "How does the taste of Cheddar Cheese compare to Fontina Cheese?"
- "Is Cheddar Cheese or Fontina Cheese better?"
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.
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
Cheddar Cheese comes from England. 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. Cheddar is not a protected cheese. Fontina Cheese has a PDO (1996).
Milk Type and Treatment
Cheddar Cheese is made with cow milk that is typically raw, pasteurized, or thermized. Fontina Cheese is made with cow milk that is typically raw or pasteurized.
Composition and Texture
Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)". Fontina Cheese has a fat content of ~30-45% and a moisture content of up to 39%. Fontina's texture can be described as "semi-soft".
Taste and Aroma
Cheddar Cheese has a mild to sharp, buttery to brothy and savory taste. Cheddar's aroma can be described as "varies". 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
Cheddar Cheese's appearance is colored natural or dyed orange , is available in tiny truckles to 650-pound blocks and is aged a few months to several years . 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
Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) . Fontina Cheese's rind is described as natural, often washed , with traditional (animal) or microbial (varies by producer) rennet.
Ranking
Cheddar is ranked #1 out of 996 types based on community views. Fontina is ranked #66 out of 996 types based on community views.
Pairing Comparison
| Cheddar | Fontina | |
|---|---|---|
| Best Pairings | Chicken, Ham, Macaroni and Cheese, Merlot, Tuna, Turkey | Chardonnay |
| Other Good Pairings | Kombucha, Tomatoes | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese |
For more details, check the full pairing guides on the Cheddar and Fontina pages.
Side-by-Side Comparison Table
| Cheddar Cheese | Fontina Cheese | |
|---|---|---|
| Country of Origin | England | Italy |
| Specific Origin | Southwest (Somerset, Gloucester) | Not Specified |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) |
| Fat Content | At least 50% fat in dry matter | ~30-45% |
| Moisture Content | Up to 39% | ~45-50% |
| Rind | Varies (natural, cloth, wax, plastic) | Natural, Often Washed |
| Texture | Varies (rubbery to friable and crystalline) | Semi-Soft |
| Taste | Mild to sharp, buttery to brothy and savory | Mild, Buttery, Nutty |
| Aroma | Varies | Mild to Pungent (earthier in aged versions) |
| Colors | Natural or dyed orange | Pale Yellow to Golden |
| Forms | Tiny truckles to 650-pound blocks | Wheel, Block, Sliced, Shredded |
| Age | A few months to several years | 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 varies (rubbery to friable and crystalline) cheese, go for Cheddar. But if you enjoy a semi-soft consistency, Fontina might be the better pick. Cheddar has a mild to sharp, buttery to brothy and savory taste, making it great for various dishes. Meanwhile, Fontina offers a mild, buttery, nutty profile, ideal for different meals.
