Andy Montoya
Fontina cheese is a semi-soft Italian cow's milk cheese with a creamy, pale yellow colour. It has a nutty, buttery flavour and is known for its excellent melting properties. Fontina is a versatile cheese that can be used in a variety of dishes, such as sandwiches, pizzas, and pasta. On the other hand, Parmesan is a hard, granular cheese that is often grated and used as a topping or flavour enhancer. It has a strong, sharp flavour and is usually made from cow's milk as well. So, while both Fontina and Parmesan are Italian cow's milk cheeses, they differ in texture, flavour, and typical use.
| Characteristics | Values |
|---|---|
| Texture | Semi-hard, semi-soft to semi-firm |
| Type of milk | Cow's milk |
| Country of origin | Italy |
| Region of origin | Aosta Valley, Italian Alps |
| Colour | Creamy, pale yellow |
| Fat content | 45% |
| Taste | Rich, nutty, buttery, earthy, pungent, sweet |
| Additives | No |
| Gluten-free | Yes |
| Melting | Melts very well |
| Pairs well with | Dried dark fruits, chocolate, port, sherry, eggs, pasta, bread, olive oil, herbs |
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What You'll Learn
- Fontina cheese is a semi-soft, Italian cow's milk cheese
- It has a creamy, pale yellow colour and a nutty, buttery flavour
- Fontina is a good melting cheese and is often used in hot dishes
- It is made from unpasteurised milk and has small holes in it
- Fontina is gluten-free and is suitable for those with gluten intolerance
Fontina cheese is a semi-soft, Italian cow's milk cheese
Fontina is an excellent melting cheese, making it a great addition to hot dishes like baked pasta, casseroles, and sandwiches. It is also a good choice for a cheese plate, pairing well with dried fruits like dates, raisins, and figs, as well as chocolate, port, or sherry.
The process of making Fontina involves coagulating the milk with enzymes and calf rennet, separating and draining the curd, and then brining it in wheel-shaped moulds for two months. After this, the cheese is aged in the caves of the Aosta Valley for another three months, where it absorbs the naturally filtered moisture, giving it its distinct aroma and flavour.
Fontina is considered a relative of Gruyere cheese, and while it is a washed-rind cheese, it is milder and less lingering on the palate. It is also gluten-free and typically made without additives.
Fontina cheese is a delicious and versatile option for cooking or enjoying on its own, adding a creamy and nutty flavour to various dishes.
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It has a creamy, pale yellow colour and a nutty, buttery flavour
Fontina is a semi-soft to semi-hard cheese with a creamy, pale yellow colour. It has a rich and creamy texture and a nutty, buttery flavour. The cheese is made from cow's milk and originates from the Aosta Valley in the Italian Alps. The milk comes specifically from the red-pied Valdostana cows that graze on the lush meadows at the feet of the Alps.
Fontina has a fat content of 45%, which contributes to its creamy texture. The cheese is characterised by small holes throughout its body, similar to those found in Swiss cheese. It is also known for its pungent, earthy flavour, with notes of roasted nuts and butter. The intensity of the flavour varies depending on the style of Fontina and its age, with some people preferring "young" Fontina.
Fontina is an excellent melting cheese, making it a popular choice for grilled cheese sandwiches, hot dishes, and fondues. It is often used in recipes such as gooey baked pastas, cheesy mashed potatoes, breakfast casseroles, and paninis. The cheese can also be baked with olive oil and herbs, creating a delicious hot dip for bread.
When served at room temperature, Fontina pairs well with fruits, dried dark fruits like dates, raisins, and figs, as well as chocolate, port, or sherry. It is a versatile cheese that can enhance the flavour of sauces, sandwiches, pizzas, and pasta dishes.
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Fontina is a good melting cheese and is often used in hot dishes
Fontina is a semi-soft to semi-firm Italian cheese with a rich, creamy texture and a nutty, buttery flavour. It is made from cow's milk and has small holes in its body. It is a good melting cheese and is often used in hot dishes.
Fontina is a washed-rind cheese produced in the Aosta Valley in the Italian Alps. The cheese is traditionally made from the unpasteurised milk of Valdostana cows, with one milking per batch of cheese. After coagulating the milk with enzymes, the separated curd is brined in wheel-shaped moulds for two months and then aged in the caves of the valley for another three months. The cheese absorbs the naturally filtered moisture from the caverns, providing its distinct aroma and nuances.
Fontina's ability to melt smoothly makes it a popular choice for grilled cheese sandwiches, gooey baked pastas, cheesy mashed potatoes, breakfast casseroles, and paninis. It can also be baked with olive oil and herbs and served as a hot dip for bread. Its mild, nutty flavour and creamy texture make it a versatile ingredient that pairs well with various dishes, including eggs, mac n' cheese, fondue, and soups.
Fontina is also a key ingredient in Fonduta alla Valdostana, a traditional fondue recipe from the Aosta Valley. In this dish, Fontina is melted with milk, eggs, and truffles to create a rich and creamy texture. The cheese's melting properties and flavour make it a delicious addition to sauces, sandwiches, pizzas, and pasta dishes, enhancing their taste and providing a smooth, gooey consistency.
Fontina cheese is a versatile and delicious ingredient that elevates various dishes with its creamy texture and nutty flavour. Its melting properties make it a popular choice for creating indulgent, comforting meals, making it a valuable cheese to have in any kitchen.
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It is made from unpasteurised milk and has small holes in it
Fontina is a semi-soft to semi-hard Italian cheese, typically made from unpasteurised milk. It is produced in the Aosta Valley, a region in the Italian Alps, where it is made from the milk of Valdostana cows. The cheese is formed by coagulating the milk with enzymes and calf rennet, and the separated curd is then brined in wheel-shaped moulds for two months before being aged in the caves of the valley for another three months.
Fontina has a rich, creamy texture and a nutty, buttery flavour. Its colour is a pale creamy yellow, and it has a fat content of 45%. The cheese often has small holes in it, which can be likened to mini-versions of those found in Swiss cheese. These holes provide an interesting interruption to an otherwise smooth wedge of cheese.
Fontina is a washed-rind cheese, and its unique aroma and nuances are a result of the naturally filtered moisture it absorbs from the caverns in which it is aged. The low temperatures and humid conditions of the grottos give Fontina its dense and open interior.
Fontina is an excellent melting cheese, making it a popular choice for grilled cheese sandwiches, hot dishes, and fondues. It is also commonly used in sauces, sandwiches, pizzas, and pasta dishes, or served at room temperature on a cheese plate with fruits.
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Fontina is gluten-free and is suitable for those with gluten intolerance
Fontina is a semi-soft to semi-hard cheese with a creamy texture and a nutty, buttery flavor. It is made from cow's milk and originates from the Aosta Valley in the Italian Alps. While Fontina is a type of cheese in its own right, it is also considered a relative of Gruyere due to its similar nuttiness.
Fontina is a gluten-free cheese and is suitable for those with gluten intolerance. Most versions of Fontina are made without additives, but it is always a good idea to double-check the labels to be sure. This makes Fontina a great option for those with gluten intolerance who want to enjoy a delicious, creamy cheese.
The process of making Fontina has been practiced in the Aosta Valley since the 12th century. Milk is delivered directly from the pasture to the creamery, where it is heated and mixed with enzymes and calf rennet to promote coagulation. The curds are then separated and drained through a cheesecloth before being placed in wheel-shaped molds to brine for two months. After brining, the wheels are aged in the caves of the valley for another three months, during which time they are tended to by workers who turn, brush, and salt them every other day.
Fontina is an excellent melting cheese, making it a popular choice for grilled cheese sandwiches, hot dips, and fondue. It also works well in hot dishes such as pasta, casseroles, and paninis. Its rich and creamy texture and unique flavor make it a delightful addition to any meal.
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Frequently asked questions
Fontina is a semi-soft, Italian-style cow’s milk cheese that has a rich, creamy texture and a nutty, buttery flavor. It is similar to Gruyere in terms of nuttiness but is milder and less lingering on the palate.
Fontina is traditionally made from the unpasteurized milk of Valdostana cows, one milking at a time, with two batches of cheese a day. After coagulating the milk with enzymes, the separated curd is brined in wheel-shaped molds for two months, and then aged in the caves of the valley for another three months.
Fontina cheese is quite different from Parmesan. While both are Italian cheeses, Fontina is a semi-soft, creamy, and nutty cheese, whereas Parmesan is a hard, granular cheese with a strong, sharp flavor. Fontina is excellent for melting and is often used in grilled cheese sandwiches, hot dishes, and fondue. Parmesan, on the other hand, is commonly used in grated or shredded form as a topping for pasta dishes and salads.
