Puzzone di Moena Cheese vs West Country Farmhouse Cheddar Cheese
Puzzone di Moena Cheese
West Country Farmhouse Cheddar Cheese
Puzzone di Moena Cheese is a semi-cooked, medium-hard, elastic cow-milk cheese from Italy, while West Country Farmhouse Cheddar Cheese is firm and made from cow milk.
What Is Puzzone di Moena Cheese?
Puzzone di Moena is a semi-hard Italian PDO cheese made from raw cow's milk in Val di Fassa, Val di Fiemme and Valle di Primiero. Its washed rind is brick red and greasy, and the cheese is known for a penetrating odor with hints of ammonia.
What Is West Country Farmhouse Cheddar Cheese?
West Country Farmhouse Cheddar is a firm cow's milk cheese made by traditional methods in Somerset, Devon, Dorset and Cornwall. Its name has been protected in the EU and UK since 2007, and only milk from those four counties may be used.
What's the Difference Between Puzzone di Moena Cheese and West Country Farmhouse Cheddar Cheese?
- Milk treatment: Puzzone di Moena Cheese (Raw, partially skimmed by natural surface skimming), West Country Farmhouse Cheddar Cheese (raw)
- Texture: Puzzone di Moena Cheese (Semi-cooked, medium-hard, elastic), West Country Farmhouse Cheddar Cheese (Firm)
- Rind: Puzzone di Moena Cheese (Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown), West Country Farmhouse Cheddar Cheese (cloth-wrapped)
- Aging: Puzzone di Moena Cheese (Minimum 90 days, mature after 150 days), West Country Farmhouse Cheddar Cheese (Minimum 9 months)
- Taste: Puzzone di Moena Cheese (Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste), West Country Farmhouse Cheddar Cheese (Nutty, full-rounded with a hint of sharpness)
Side-by-Side Comparison
| Puzzone di Moena Cheese | West Country Farmhouse Cheddar Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Province Of Trento And Province Of Bolzano | Dorset, Somerset, Devon And Cornwall |
| Milk Type | Cow | Cow |
| Milk Treatment | Raw, partially skimmed by natural surface skimming | Raw |
| Texture | Semi-cooked, medium-hard, elastic | Firm |
| Rind | Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown | Cloth-wrapped |
| Aging | Minimum 90 days, mature after 150 days | Minimum 9 months |
| Taste | Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste | Nutty, full-rounded with a hint of sharpness |
Taste Comparison: Does Puzzone di Moena Cheese Taste Like West Country Farmhouse Cheddar Cheese?
Puzzone di Moena Cheese reads as strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste, while West Country Farmhouse Cheddar Cheese brings nutty, full-rounded with a hint of sharpness character. More specifically, Puzzone di Moena Cheese shows slightly bitter aftertaste, while West Country Farmhouse Cheddar Cheese leans toward sharp and pungent, often slightly earthy, with a hazelnut note and large calcium lactate crystals when well matured. Aging plays into this as well. Puzzone di Moena Cheese at minimum 90 days, mature after 150 days develops a different profile than West Country Farmhouse Cheddar Cheese at minimum 9 months.
Can You Substitute Puzzone di Moena Cheese for West Country Farmhouse Cheddar Cheese?
In most recipes, Puzzone di Moena Cheese and West Country Farmhouse Cheddar Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-cooked, medium-hard, elastic bite and body where the recipe calls for firm. Flavor-wise, Puzzone di Moena Cheese reads as strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste while West Country Farmhouse Cheddar Cheese brings nutty, full-rounded with a hint of sharpness notes.
Which Is Better, Puzzone di Moena Cheese or West Country Farmhouse Cheddar Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-cooked, medium-hard, elastic cheese, go with Puzzone di Moena Cheese. For a firm profile, West Country Farmhouse Cheddar Cheese is the better fit. Flavor-wise, Puzzone di Moena Cheese suits recipes that want strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste notes, while West Country Farmhouse Cheddar Cheese fits dishes calling for nutty, full-rounded with a hint of sharpness.
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Frequently Asked Questions
Is Puzzone di Moena Cheese the same as West Country Farmhouse Cheddar Cheese?
No, they're distinct cheeses. Aging also differs: Puzzone di Moena Cheese is typically aged minimum 90 days, mature after 150 days, West Country Farmhouse Cheddar Cheese minimum 9 months.
Is Puzzone di Moena Cheese similar to West Country Farmhouse Cheddar Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Puzzone di Moena Cheese for West Country Farmhouse Cheddar Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Puzzone di Moena Cheese taste like West Country Farmhouse Cheddar Cheese?
Puzzone di Moena Cheese reads as strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste, while West Country Farmhouse Cheddar Cheese is nutty, full-rounded with a hint of sharpness.
What is Puzzone di Moena Cheese made of?
Puzzone di Moena Cheese is made from cow milk (raw, partially skimmed by natural surface skimming), using bovi rennet. It's typically aged minimum 90 days, mature after 150 days. It originates in Italy.
What is West Country Farmhouse Cheddar Cheese made of?
West Country Farmhouse Cheddar Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum 9 months.
Which should I choose, Puzzone di Moena Cheese or West Country Farmhouse Cheddar Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic, while West Country Farmhouse Cheddar Cheese is firm.