Andy Montoya
Fontina cheese is a semi-hard, Italian-style cow's milk cheese with a rich and creamy texture and a nutty, buttery flavour. It is traditionally made from unpasteurized milk from cows in the Aosta Valley, an Alpine region in northwest Italy. The cheese is aged for 60 days in a cool environment and then another 30 to 90 days in aging caves, where it is washed with brine regularly to form the rind. Fontina is a good melting cheese and is often used in hot dishes like gooey baked pastas, cheesy mashed potatoes, casseroles, and paninis. It is also a popular pairing with roasted meat, such as roast venison, and truffle recipes. Ricotta, on the other hand, is a soft, fresh cheese made from whey left over from the production of other cheeses. It has a mild, sweet taste and a moist, grainy texture.
| Characteristics | Values |
|---|---|
| Origin | Italy |
| Main Ingredient | Cow's milk |
| Texture | Semi-soft |
| Rind | Tan to orange-brown |
| Taste | Sweet, nutty, buttery, pungent, earthy |
| Melting properties | Excellent |
| Substitutes | Taleggio, Gruyère, Mozzarella, Grana Padano, Vacherin, Havarti |
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What You'll Learn
Fontina cheese substitutes
Fontina cheese is a semi-soft Italian cheese made from cow's milk. It is known for its pungent and earthy flavour, and its superb melting quality. It is traditionally made from unpasteurized milk from cows in the Aosta Valley, an Alpine region in northwest Italy. However, Fontina cheese is also made in Denmark, Sweden, the United States, Canada, and Argentina.
Fontina cheese is quite versatile, so it is relatively easy to find a substitute. Here are some suitable replacements:
- Taleggio: A semi-soft cheese made with cow's milk, Taleggio has a pungent and strong aroma similar to Fontina. It can be used as a substitute in salads, sandwiches, and more.
- Gouda: Gouda is a semi-hard to hard cow's milk cheese with a different colour and texture from Fontina. It can be grated over pasta dishes, risottos, and other similar foods.
- Gruyere: Gruyere is a hard Swiss cow's milk cheese that is widely available in supermarkets. It is excellent for grating over soups, pasta dishes, and can also be melted to make a cheesy sauce.
- Mozzarella: While quite different in texture, mozzarella is a soft substitute that can be used in recipes that call for melted cheese, such as fondue.
- Challerhocker: Challerhocker is a washed-rind Alpine cheese that can be used in place of Fontina.
- Raclette: Raclette is another unwashed Alpine cheese that makes a good substitute for Fontina.
It is important to note that while these cheeses can be used as substitutes, Fontina cheese has a unique flavour and texture that may be difficult to replicate exactly.
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Fontina cheese origin
Fontina cheese is a cow's milk cheese that originated in Italy and is traditionally made from unpasteurized milk from cows in the Aosta Valley, an Alpine region in northwest Italy. Fontina cheese is also made in Denmark, Sweden, the United States, Canada, Argentina, and France. The name "Fontina" is used as a generic term for cheese of this style, regardless of origin.
Fontina has been produced in the Aosta Valley since the 12th century. The cheese is known for its semi-soft to hard texture and mild to medium-sharp flavour, with a milk fat content of around 45%. The characteristic flavour of Fontina is creamy and mild but distinctively savoury and nutty, the nuttiness increasing with age. The colour of the cheese is a creamy light yellow with a thin, pale orange rind, and numerous small holes, known as "eyes". The texture of Fontina varies from soft and creamy to hard, depending on age.
The process of making Fontina involves heating cow's milk to 97 degrees Fahrenheit in stainless steel or copper vats, then adding live cultures and calf's rennet to form curds. After resting, the mixture is cooked to a higher temperature of about 116 to 118 degrees Fahrenheit. The resulting curds are strained, then transferred into round moulds where they are drained and salted. This process is followed by 60 days of ageing in a cool environment, and then another 30 to 90 days in ageing caves, where it is washed with brine regularly to form the rind.
Fontina produced in the Aosta Valley has a protected designation of origin, with regulations that it must be made from unpasteurized milk from a single milking, with two batches being made per day. The natural rind of Aostan Fontina is due to ageing, and is usually tan to orange-brown. The interior of the cheese is pale cream in colour and riddled with "eyes".
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Fontina cheese taste
Fontina is a semi-soft Italian cheese with a rich and creamy texture and a nutty, buttery flavour. It is traditionally made from unpasteurised milk from cows in the Aosta Valley, an Alpine region in northwest Italy. The cheese has a creamy light yellow colour with numerous small holes, known as "eyes". Its flavour is mild and nutty, although its intensity will depend on how long it's been aged.
Younger Fontina has a softer, milder flavour, while aged Fontina develops a more complex and intense taste. Younger Fontina is used as a table cheese, and its gooey meltiness makes it perfect for fondues, cheese dips, and sauces. It is also used in hot dishes like gooey baked pastas, cheesy mashed potatoes, breakfast casseroles, and paninis.
Aged Fontina, on the other hand, is harder and can be grated over soups, pasta dishes, rice, risotto, vegetables, and salads. It pairs well with roasted meats, such as roast venison, and truffle recipes.
Fontina is now produced in various countries worldwide, including the United States, Denmark, Sweden, Canada, France, and Argentina. However, the best versions of Fontina cheese are still found in Italy or in delicatessens.
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Fontina cheese texture
Fontina cheese is a semi-soft Italian cheese with a creamy, pale yellow or pale cream colour. It has a mild, nutty flavour, which becomes more intense as it ages. Fontina is known for its excellent melting properties, and its texture ranges from soft and creamy when young to hard when mature.
Young Fontina has a softer texture and is suitable for use in fondue, as well as in grilled cheese sandwiches, frittatas, and baked stratas. It can also be melted into cheese sauces or used as a table cheese. The cheese has a high fat content of around 45%, which contributes to its creamy texture and meltability.
Mature Fontina, on the other hand, has a harder texture and can be grated over soups, pasta dishes, rice, risotto, vegetables, and salads. It still melts well, despite its harder texture, and can be used in sandwiches. The nuttiness of the cheese increases with age, giving mature Fontina a rich and nutty flavour.
The texture of Fontina also varies depending on the region in which it is produced. Fontina produced in Sweden, Denmark, and the United States tends to have a milder flavour, softer texture, and more holes than those produced in Italy. Italian Fontina, specifically that produced in the Aosta Valley, is considered the original and most famous variety and is characterised by its semi-hard, smooth texture adorned with small holes.
Overall, Fontina cheese is known for its semi-soft to hard texture, depending on its age and region of production, making it a versatile cheese that can be used in a variety of dishes.
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Fontina cheese storage
Fontina cheese is a semi-soft cow's milk cheese with a buttery, nutty flavour and a creamy texture. It is traditionally made from unpasteurised milk from cows in the Aosta Valley, an Alpine region in northwest Italy. The cheese is aged in cool, humid conditions in the natural caves and crevices of the mountains, which provide the ideal low temperatures for ageing.
Proper storage of Fontina cheese is important to maintain its quality and extend its shelf life. Firstly, the cheese should be wrapped in parchment paper, wax paper, butcher paper, or cheese paper. This allows the cheese to breathe while also protecting it from drying out. Then, the wrapped cheese should be placed in a plastic bag or airtight container. Finally, the cheese should be stored in the refrigerator, ideally in the vegetable compartment where the temperature is consistent and slightly higher than the rest of the fridge. With this method, Fontina cheese can last for several weeks.
It is also possible to store Fontina cheese at room temperature, but the temperature should not exceed 70 degrees Fahrenheit. Stored this way, it will keep for 2 to 3 days. If mould appears on the cheese, trim at least one inch below the mould, being careful not to touch the mould with the knife, and then rewrap the cheese in new paper.
While it is possible to freeze Fontina cheese, it is not recommended as it can alter the texture, making the cheese crumbly and dry. If freezing is necessary, it is best to use the cheese in cooked dishes upon thawing to mask any textural changes.
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Frequently asked questions
Fontina is a semi-hard Italian cheese made from cow's milk. It has a creamy, light yellow colour with a nutty, buttery flavour.
Ricotta is a soft, creamy Italian cheese made from the leftover whey of cow's milk, sheep's milk, or a combination of the two. It has a mild, sweet flavour.
No, Fontina and Ricotta are quite different. Fontina is a semi-hard cheese with a pungent aroma and a nutty, buttery flavour. On the other hand, Ricotta is a soft, creamy cheese with a mild, sweet taste.
No, Fontina and Ricotta have distinct textures and flavours, so they are not interchangeable in recipes. However, Ricotta is a very versatile cheese and can be used as a substitute for a variety of other cheeses, such as cream cheese or cottage cheese.
Both Fontina and Ricotta cheeses can be found in larger supermarkets, delicatessens, or speciality food stores. Fontina is typically found in the cheese section of the store, while Ricotta is usually located in the dairy aisle.
