Cheddar Cheese vs Formai de Mut dell'Alta Valle Brembana Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Formai de Mut dell'Alta Valle Brembana Cheese is compact, elastic, with scattered eyes and small cracks permitted and made from cow milk.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What Is Formai de Mut dell'Alta Valle Brembana Cheese?
Formai de Mut dell'Alta Valle Brembana is a raw cow's milk cheese from Lombardy, Italy, made in the high pastures of the Alta Valle Brembana and around Bergamo. It has carried protected designation of origin status since 1996 and is produced in very small quantities.
What's the Difference Between Cheddar Cheese and Formai de Mut dell'Alta Valle Brembana Cheese?
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Formai de Mut dell'Alta Valle Brembana Cheese (Raw)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Formai de Mut dell'Alta Valle Brembana Cheese (Compact, elastic, with scattered eyes and small cracks permitted)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Formai de Mut dell'Alta Valle Brembana Cheese (Thin, firm, natural, straw yellow, becoming more pronounced as it ripens)
- Aging: Cheddar Cheese (A few months to several years), Formai de Mut dell'Alta Valle Brembana Cheese (Minimum 45 days; "Riserva" if aged over 6 months)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Formai de Mut dell'Alta Valle Brembana Cheese (Delicate, fragrant, mild, not very salty)
Side-by-Side Comparison
| Cheddar Cheese | Formai de Mut dell'Alta Valle Brembana Cheese | |
|---|---|---|
| Country of Origin | England | — |
| Specific Origin | Southwest (Somerset, Gloucester) | Upper Brembana Valley, Bergamo |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Raw |
| Texture | Varies (rubbery to friable and crystalline) | Compact, elastic, with scattered eyes and small cracks permitted |
| Rind | Varies (natural, cloth, wax, plastic) | Thin, firm, natural, straw yellow, becoming more pronounced as it ripens |
| Aging | A few months to several years | Minimum 45 days; "Riserva" if aged over 6 months |
| Taste | Mild to sharp, buttery to brothy and savory | Delicate, fragrant, mild, not very salty |
Taste Comparison: Does Cheddar Cheese Taste Like Formai de Mut dell'Alta Valle Brembana Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Formai de Mut dell'Alta Valle Brembana Cheese brings delicate, fragrant, mild, not very salty character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Formai de Mut dell'Alta Valle Brembana Cheese leans toward characteristic aroma. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Formai de Mut dell'Alta Valle Brembana Cheese at minimum 45 days; "riserva" if aged over 6 months.
Can You Substitute Cheddar Cheese for Formai de Mut dell'Alta Valle Brembana Cheese?
In most recipes, Cheddar Cheese and Formai de Mut dell'Alta Valle Brembana Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for compact, elastic, with scattered eyes and small cracks permitted. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Formai de Mut dell'Alta Valle Brembana Cheese brings delicate, fragrant, mild, not very salty notes.
Which Is Better, Cheddar Cheese or Formai de Mut dell'Alta Valle Brembana Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a compact, elastic, with scattered eyes and small cracks permitted profile, Formai de Mut dell'Alta Valle Brembana Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Formai de Mut dell'Alta Valle Brembana Cheese fits dishes calling for delicate, fragrant, mild, not very salty.
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Frequently Asked Questions
Is Cheddar Cheese the same as Formai de Mut dell'Alta Valle Brembana Cheese?
No, they're distinct cheeses. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Formai de Mut dell'Alta Valle Brembana Cheese minimum 45 days; "riserva" if aged over 6 months.
Is Cheddar Cheese similar to Formai de Mut dell'Alta Valle Brembana Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cheddar Cheese for Formai de Mut dell'Alta Valle Brembana Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cheddar Cheese taste like Formai de Mut dell'Alta Valle Brembana Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Formai de Mut dell'Alta Valle Brembana Cheese is delicate, fragrant, mild, not very salty.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
What is Formai de Mut dell'Alta Valle Brembana Cheese made of?
Formai de Mut dell'Alta Valle Brembana Cheese is made from cow milk (raw), using bovine rennet. It's typically aged minimum 45 days; "riserva" if aged over 6 months.
Which should I choose, Cheddar Cheese or Formai de Mut dell'Alta Valle Brembana Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Formai de Mut dell'Alta Valle Brembana Cheese is compact, elastic, with scattered eyes and small cracks permitted.