#48 – Fontina


Fontina cheese facts:

  • Fontina is a classic Italian cheese made in the Aosta Valley since the 12th century.
  • There are many Fontina cheeses made with names such as  “Fontinella”, “Fontal”, and “Fontella”, but the Italian Fontina Val d’Aosta (identified by an Italian Consorzio stamp) is the most widely known as well as the original.
  • Italian Fontina has a natural rind that turns tan to orange-brown with aging.
  • The texture and flavor of Fontina depends on how long it has been aged. The texture can vary from semi-soft to firm and the flavors from mild and rich to more robust and overpowering.
  • Usually, Fontina is aged for 90 days.
  • It is made from cow’s milk.
  • It has a pale yellow color and is a semi-soft cheese.
  • Its texture can be described as creamy, dense, firm, open, smooth and supple.
  • The Italian style has a smooth, supple texture with tiny holes, a brown coating and a flavor that is mild, earthy and buttery.
  • Danish Fontina is also slightly tart and nutty with a mild earthy flavor that ranges from mellow to sharp depending on age.
  • The Swedish variety is slightly tart and nutty yet has a mild earthy flavor that runs mellow to sharp depending on age.
  • Fontina is considered one of the most versatile cheeses in the world because it is excellent as both a table cheese and a cooking cheese.

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