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Fontina Cheese vs Wensleydale Cheese
Fontina Cheese
Wensleydale Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Wensleydale Cheese, including:
- "What is the difference between Fontina Cheese and Wensleydale Cheese?"
- "Is Fontina Cheese and Wensleydale Cheese the same?"
- "How does Fontina Cheese compare to Wensleydale Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Wensleydale Cheese?"
- "Is Fontina Cheese or Wensleydale 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.
Wensleydale Cheese Overview
Wensleydale is a crumbly, moist cheese originally from the town of Wensleydale in Yorkshire. It can be young or matured, with the younger cheese being mild and creamy, and the aged cheese developing a more pronounced, honeyed flavor. It's often combined with fruits like cranberries or apricots.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Wensleydale Cheese originated from United Kingdom.
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). Wensleydale Cheese has a .
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Wensleydale Cheese is made with cow milk that is typically other.
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". Wensleydale's texture can be described as "firm and crumbly".
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)". Wensleydale Cheese has a fresh, lemony tang taste.
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) . Wensleydale Cheese has a color of creamy white and has an aging period of 1 to 4 months old .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet.
Ranking
Fontina is ranked #66 out of 996 types based on community views. Wensleydale is ranked #133 out of 996 types based on community views.
Pairing Comparison
| Fontina | Wensleydale | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | No additional pairings listed. |
For more details, check the full pairing guides on the Fontina and Wensleydale pages.
Side-by-Side Comparison Table
| Fontina Cheese | Wensleydale Cheese | |
|---|---|---|
| Country of Origin | Italy | United Kingdom |
| Specific Origin | Not Specified | Yorkshire Dales |
| Certification | PDO (1996) | |
| Milk Type | Cow's milk | Cow’s milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Pressed |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Not Specified |
| Texture | Semi-Soft | Firm and crumbly |
| Taste | Mild, Buttery, Nutty | Fresh, lemony tang |
| Aroma | Mild to Pungent (earthier in aged versions) | Not Specified |
| Colors | Pale Yellow to Golden | Creamy white |
| Forms | Wheel, Block, Sliced, Shredded | Not Specified |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | 1 to 4 months old |
| 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 firm and crumbly consistency, Wensleydale might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Wensleydale offers a fresh, lemony tang profile, ideal for different meals.
