Fontina Cheese

Fontina cheese has been made in the aosta valley in the alps since the 12th century.

Fontina cheese. Look for other semi hard cheeses that emulate the rich taste of fontina when looking for a cheese to use in its place. Fontina cheese is a semisoft cow s cheese with a gentle buttery nutty flavor. Fontina cheese fontina d aosta is a cow s milk semi soft cheese from val d aosta italy although there is a danish version too.

It can be identified by a consortium stamp of the matterhorn including the script fontina. As with many other varieties the name fontina has been imposed upon by such derivatives as fontinella fontal and fontella. The cheese is distinctly known by its creamy nutty and tart taste that it imparts to the food it s.

Fontina is a semi hard italian style cow s milk cheese a milk fat content around 45 resulting in a rich and creamy texture and a nutty buttery flavor that gets sharper with age. Fontina cheese is a classic italian cheese although variations are made in several other countries as well. Fontina is a great melting cheese these top recipes show off fontina s meltability and mild nutty flavor.

Fontina is a swedish style cheese made by emmi roth usa. Depending on where the cheese comes from and how long it has been aged fontina can be semi soft to firm in texture with a range of flavors from mild and creamy to more intense and pungent. There is a signature taste and texture to italian fontina cheese.

Fontina is aged and pungent and makes a good table cheese which is mild and smooth when melted. Normally mild in taste this cheese melts easily thanks to its firm and slightly grainy. A traditional use is to shred and melt over fresh gnocchi.

Typically fontina produced in the valle d aosta italy the cheese s birthplace will be slightly more pungent than renditions made in the u s france or other regions of italy. It melts beautifully which makes it ideal for pizzas flatbreads lasagnas quesadillas. It serves best in combination with chardonnay riesling wheat beer.