Patrick Oconnell
Danish Fontina, also known as Fontal, is a pale yellow, semi-soft cheese with a red wax rind. It is made from pasteurized cow's milk and has a sweet and savoury flavour. Danish Fontina is creamy, semi-firm, and pliable, with a mild, tangy taste. It is a favourite for sandwiches, mac & cheese, or baked Fontina.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft, semi-firm, and pliable |
| Colour | Pale yellow |
| Rind | Waxed, red |
| Taste | Mild, tangy, sweet, savoury, earthy, woody, nutty, buttery |
| Melting properties | Good |
| Additives | Cream, microbial rennet, lipase |
| Milk | Pasteurized cow's milk |
| Aging | 60-90 days |
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What You'll Learn
Danish fontina is a semi-soft, semi-firm, pale yellow cheese
Danish Fontina, also known as Danish Fontal, is a pale yellow, semi-soft, semi-firm cheese. It is made from pasteurized cow's milk and has a waxy rind, typically coloured bright red. The cheese is inspired by the Italian version, which is denser and less moist. Danish Fontina is aged for around 60 days, and its production involves adding cream and microbial rennet to the milk, resulting in a higher moisture content.
The cheese has a mild, tangy, and sweet savoury flavour. Its smooth texture and excellent melting properties make it a popular choice for sandwiches, baked dishes, and mac & cheese. Danish Fontina is also suitable for those who are gluten intolerant, as it is typically produced without additives or artificial preservatives.
The distinctive red wax coating of Danish Fontina may lead to comparisons with Gouda cheese, but the two cheeses have little in common beyond their appearance. Danish Fontina is also sometimes confused with Swedish Fontina, which is another variety of Fontina cheese crafted outside of Italy.
The term 'Fontina' is now used for cheeses made in the Fontina style, regardless of their origin. This style of cheese has been produced since the 12th century in the Aosta valley in Italy, where it is traditionally crafted using the unpasteurized milk of Valdostana cows. The cheese is coagulated with enzymes and then brined in wheel-shaped moulds for two months before being aged in the caves of the valley for an additional three months.
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It has a mild, tangy, sweet and savoury flavour
Danish Fontina cheese has a mild, tangy, sweet and savoury flavour. It is a semi-soft, semi-firm, pale yellow cheese with a red wax coating. The cheese is made from pasteurised cow's milk, with cream added, giving it a higher moisture content than its Italian cousin. This results in excellent melting properties, making it a popular choice for sandwiches, grilled cheese, and fondue.
The tangy flavour of Danish Fontina comes from the addition of lipase, a natural enzyme that imparts distinct aromas and flavours to the cheese by breaking down milk fat. The cheese is aged for about 60 days, contributing to its unique flavour profile.
While the Italian version of Fontina is known for its earthy and pungent taste, the Danish variety is lighter and slightly sweeter. This difference can be attributed to the variations in production methods and ageing processes. Danish Fontina is also characterised by its smooth, creamy texture, making it a versatile ingredient in various dishes.
The flavour of Danish Fontina can be described as a harmonious blend of mild, tangy, sweet, and savoury notes. The sweetness is subtle and well-balanced, while the savoury aspect adds depth and complexity to the overall taste experience. The mildness of the cheese makes it accessible and appealing to a wide range of palates.
When paired with other ingredients, Danish Fontina's flavour can be enhanced or complemented. Its mild tanginess makes it a versatile cheese that can be used in a variety of recipes, from sandwiches to pasta sauces. The cheese's ability to melt smoothly also makes it a favourite for grilled cheese sandwiches and fondue, where its flavour can blend seamlessly with other ingredients.
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It's made from pasteurised cow's milk and microbial rennet
Danish Fontina, or Fontal, is a semi-soft, pale yellow cheese with a red wax coating. It is made from pasteurised cow's milk and microbial rennet, and is aged for around 60 days. This is a shorter ageing period than the Italian Fontina, which is aged for around three months in the caves of the Aosta valley. The Danish version is also characterised by its waxed rind and sweet, savoury flavour.
The process of making Fontina begins with milk delivered directly from the pasture to the creamery. The milk is then heated in large copper cauldrons, and enzymes and calf rennet are added to promote coagulation. Once the mixture has formed a firm curd, it is separated and drained through a cheesecloth before being placed in wheel-shaped moulds.
Danish Fontina is made with pasteurised cow's milk, which has been heated to a high temperature to kill any harmful bacteria. This is in contrast to Italian Fontina, which is traditionally made with unpasteurised milk. Pasteurisation can affect the flavour and nutritional content of the milk, and some people prefer the taste of cheese made with unpasteurised milk. However, cheese made with pasteurised milk has a longer shelf life and is safer to consume, especially for those with weakened immune systems.
Microbial rennet is used to coagulate the milk and form curds, which are then separated and drained to create the cheese. Microbial rennet is a vegetarian alternative to traditional animal rennet, which is made from the lining of animal stomachs. It is produced by fermenting microorganisms and is suitable for vegetarians and those who do not consume pork. The use of microbial rennet also contributes to the milder flavour of Danish Fontina compared to its Italian counterpart.
The combination of pasteurised milk and microbial rennet gives Danish Fontina its unique characteristics. It has a creamy texture and a mild, tangy flavour that makes it a favourite for sandwiches, mac & cheese, and baked dishes. The cheese is also known for its excellent melting properties, making it a popular choice for grilled cheese sandwiches and fondue.
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Danish fontina is aged for 60 days
Danish Fontina, or Fontal, is a semi-soft, semi-firm, pale yellow cheese with a red wax coating. It is made from pasteurized cow's milk and microbial rennet and is aged for about 60 days. This is a shorter aging period than the original Italian Fontina, which is aged for about three months in the caves of the Aosta valley. The caves provide the perfect low temperatures for aging, giving the cheese its dense and open interior.
The shorter aging period of Danish Fontina results in a milder, less pungent flavour than its Italian counterpart. Danish Fontina is known for its sweet and savoury flavour, with a creamy texture and high moisture content. The cheese has excellent melting properties, making it a popular choice for sandwiches, mac & cheese, or baked dishes.
The addition of cream during the production process gives Danish Fontina its high moisture content, setting it apart from the Italian version. The cheese is also characterised by its smooth, pale yellow appearance, with a red wax coating that is non-edible.
Danish Fontina is a versatile cheese that can be enjoyed in a variety of dishes. Its mild, sweet and savoury flavour makes it a favourite for melting into sandwiches or pasta sauces, and it is also commonly used in baked dishes or fondue. The cheese's woody taste also pairs well with roast meat.
Overall, Danish Fontina, aged for 60 days, offers a unique taste experience with its mild, sweet, and savoury flavour, creamy texture, and excellent melting properties. It is a versatile cheese that can enhance a variety of dishes, making it a popular choice for cheese lovers.
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It's a great melting cheese for sandwiches, mac & cheese and baked fontina
Danish Fontina, also known as Danish Fontal, is a semi-soft, semi-firm, and pliable cheese with a mild, buttery, tangy, and sweet savoury flavour. It is a great melting cheese, making it perfect for sandwiches, mac & cheese, and baked fontina.
The cheese is made from pasteurized cow's milk and microbial rennet and is aged for about 60 days. It is characterised by its red wax rind, which is non-edible, and its smooth, pale yellow appearance. Danish Fontina has a higher moisture content than its Italian cousin due to the addition of cream, which also contributes to its melting properties.
When used in sandwiches, Danish Fontina can elevate a simple turkey melt or pair well with roast meat. Its melting properties also make it a good choice for pizza or pasta sauce. Its mild, creamy, and tangy flavour can enhance the overall taste of dishes like mac & cheese and baked fontina, where the cheese is a key ingredient.
In comparison to the Italian Fontina, the Danish variety is lighter and slightly sweeter. The Italian version is also made with unpasteurized milk and is aged for a longer period, resulting in a denser and more pungent cheese. The Danish Fontina, on the other hand, is crafted to be more accessible and versatile, making it a popular choice for those seeking a creamy and mild-tasting cheese.
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Frequently asked questions
Danish Fontina, also known as Fontal, is a semi-soft, semi-firm, and pliable cheese with a pale yellow colour and a red wax rind. It is made from pasteurized cow's milk and has a mild, tangy, and sweet savoury flavour.
Danish Fontina is made by coagulating pasteurized cow's milk with enzymes and then separating the curd, which is brined in wheel-shaped molds for two months. It is then aged for about 60 days, although some versions are aged for at least 90 days.
Danish Fontina has a creamy, semi-soft, and semi-firm texture, making it pliable and great for melting.
Danish Fontina has a mild, tangy, and sweet savoury flavour. It is known for its high moisture content and smooth, buttery texture.
Danish Fontina is lighter and slightly sweeter than its Italian cousin, which is known for its pungent and earthy flavour. It also has a higher moisture content due to the addition of cream.
