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Fontina Cheese vs Langres Cheese
Fontina Cheese
Langres Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Langres Cheese, including:
- "What is the difference between Fontina Cheese and Langres Cheese?"
- "Is Fontina Cheese and Langres Cheese the same?"
- "How does Fontina Cheese compare to Langres Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Langres Cheese?"
- "Is Fontina Cheese or Langres Cheese better?"
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.
Langres Cheese Overview
Langres is a washed-rind cheese from the Champagne region of France. It has a distinctive sunken top, which is traditionally filled with Champagne or Marc de Bourgogne when served. This cheese has a creamy interior with a strong, pungent aroma and a complex, slightly spicy flavor.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Langres Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Fontina Cheese has a PDO (1996). Langres Cheese has a PDO (2009), PDO (1996).
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Langres Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". Langres's texture can be described as "semisoft".
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)". Langres Cheese has a creamy, nutty taste. Langres's aroma can be described as "creamy aromas".
Appearance and Aging
Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) . Langres Cheese has a color of orange and comes in cylindrical .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Langres Cheese's rind is described as soft, orange .
Ranking
Fontina is ranked #66 out of 996 types based on community views. Langres is ranked #60 out of 996 types based on community views.
Pairing Comparison
| Fontina | Langres | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | Vinho Verde |
For more details, check the full pairing guides on the Fontina and Langres pages.
Side-by-Side Comparison Table
| Fontina Cheese | Langres Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Not Specified | Plateau De Langres, Champagne Region |
| Certification | PDO (1996) | PDO (2009), PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Unpasteurized |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Soft, orange |
| Texture | Semi-Soft | Semisoft |
| Taste | Mild, Buttery, Nutty | Creamy, nutty |
| Aroma | Mild to Pungent (earthier in aged versions) | Creamy aromas |
| Colors | Pale Yellow to Golden | Orange |
| Forms | Wheel, Block, Sliced, Shredded | Cylindrical |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Not Specified |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a semisoft consistency, Langres might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Langres offers a creamy, nutty profile, ideal for different meals.
