Frederic Melton
Fontal cheese is a modern, milder cousin of the original Italian Fontina cheese. It was first created in France as a knock-off of Fontina, but today, it is produced in many parts of the world, including the United States. Fontal is made from pasteurized cow's milk and has a semi-firm texture with a thin rind. Its flavour is described as nutty, sweet, and buttery, with a hint of tartness, and it is known for its ability to absorb and enhance other flavours.
| Characteristics | Values |
|---|---|
| Texture | Semi-firm |
| Shape | Flat cylinders with concave sides |
| Rind | Thin and covered with brownish-red wax or plastic |
| Colour | Pale straw |
| Flavour | Mild, nutty, sweet, buttery, tangy |
| Taste | Savoury |
| Absorbency | Absorbs herbs and spices |
| Melting | Melts seamlessly |
| Aging period | 90 days |
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What You'll Learn
Fontal cheese is a modern, milder version of Fontina cheese
Fontal cheese has a unique, sweet, and buttery taste with a slightly nutty finish. It is known for its ability to absorb other herbs and spices, making it a versatile ingredient in various dishes. The cheese's mild flavour and smooth texture make it a great choice for pizza, sandwiches, or as a standalone snack. It is also one of the best melting cheeses, perfect for fondue, cream-based sauces, and grilled cheese dishes.
The ageing period for Fontal cheese is typically around 90 days, which helps it maintain its signature creamy and smooth texture. The cheese is enhanced by adding spiced rubs or seasonings, such as the spiced-rubbed Fontal cheese offered by Cello Cheese. This process adds extra zing to the cheese and elevates the flavours in dishes like pizza, macaroni, and cheese, or alfredo sauce.
Fontal cheese is produced commercially in factories and is widely available in the United States. It is a younger and more adaptable version of Fontina, making it a popular choice for quick production and a favourite among cheesemakers. The mild taste of Fontal cheese makes it a versatile ingredient that can be enhanced with spices, sauces, and rubs, providing a modern twist to traditional recipes.
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It has a sweet, nutty flavour with a hint of tartness
Fontal cheese is a modern, milder cousin of the original Italian Fontina cheese. It was first created in France and is now produced in many areas, including the United States. Fontal is made from pasteurized cow's milk and has a semi-firm texture with concave sides and a thin rind. The cheese is a pale straw colour, supple yet dense, with some small holes.
Fontal has a sweet, nutty flavour with a hint of tartness. Its mild taste makes it a versatile cheese that can be enhanced with spices, sauces, and rubs. The nuttiness of the cheese is almost sweet, and when melted, the tang in the taste becomes more pronounced. Fontal is an excellent melting cheese, making it a popular choice for dishes like pizza, pasta, and fondue. Its ability to melt seamlessly also makes it a convenient substitute for cheeses like cheddar, mozzarella, or Swiss in various recipes.
The ageing process of Fontal cheese is relatively short, lasting only about 90 days. This contributes to its creamy, smooth texture and mild flavour. The cheese is often rubbed with different seasonings, creating a multi-dimensional flavour profile that enhances its versatility. Fontal is a popular choice for cheeseboards, as its mild taste and smooth finish can complement sharper, more aged cheeses.
When pairing Fontal with a beverage, consider a dark beer or a full-bodied red wine to bring out the subtle tartness in the cheese. Its unique flavour and melting properties make Fontal a well-kept secret in the cheese world, perfect for adding a touch of sweetness to your favourite dishes or enjoying on its own as a snack.
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The cheese is made from pasteurised cow's milk
Fontal cheese is made from pasteurised cow's milk. It is a modern, milder cousin of the original Fontina cheese, which was first produced in the Aosta Valley, Italy. Fontina has been made in the Alps since the 12th century, but Fontal was first created in France as a knock-off of the Italian cheese. Fontal is now produced in many areas, including the United States, Denmark, Sweden, Canada, and Argentina.
Fontal is made commercially in factories from pasteurised cow's milk. Lactic cultures are added to develop the flavour, and rennet is added to help the milk curdle. The milk is held at a temperature of 30-35°C for 25-35 minutes while it curdles. The whey is then drained off, and the curd is heated to 38-40°C by adding hot water. The curd is then pressed, salted, and put into moulds, which are submerged in brine. This process results in a semi-firm cheese with a thin rind that may be covered in brownish-red wax or plastic.
The cheese has a pale straw colour, and a supple yet dense texture with some small holes. Its mild, nutty flavour is almost sweet, with a touch of tartness, and it is known for its unique ability to absorb other herbs and spices. This makes it a versatile cheese that can be used in a variety of dishes, from pizza to sandwiches. It is also one of the best melting cheeses, making it perfect for fondue, cream-based sauces, and grilled cheese dishes.
The mild taste of Fontal cheese is enhanced by spices, sauces, and rubs. At Cello Cheese, for example, Fontal is rubbed with different seasonings to create a cheese that enhances everything from a cheese board to homemade pizza. The ageing period for Fontal is only about 90 days, which allows it to maintain its creamy, smooth texture. This young, adaptable cheese is a crowd-pleaser and a cheesemaker's go-to for quick production.
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It is a semi-firm cheese with a pale straw colour
Fontal cheese is a semi-firm cheese with a pale straw colour. It is a modern variety of cheese, first created in France as a knock-off of the Italian cheese, Fontina. Fontal is now produced in many parts of the world, including the United States, and is a popular variety of cheese in the US.
Fontal is made in flat cylinders, with concave sides, and a thin rind that may be covered with brownish-red wax or plastic. It is a delicately hand-crafted and carefully shelf-cured cheese, made with pasteurized cow's milk. The cheese has a supple yet dense texture, with some small holes.
Fontal has a unique taste, with a mild, nutty flavour that is almost sweet with a touch of tartness. The cheese has a sweet finish, which is enhanced by a dark beer or a full-bodied red wine. The flavour of the cheese varies depending on the maker, with some versions being tangier than others. The tang in the taste is particularly prominent when the cheese is melted.
Fontal is an extremely versatile cheese, owing to its mild taste and smooth, slightly nutty finish. It can be used in a variety of dishes, including pizzas, sandwiches, and as a standalone snack. It is also one of the best melting cheeses, making it perfect for fondue, and for use in cream-based sauces for pasta.
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Fontal is very versatile and can be used in sauces, on pizzas, or as a standalone snack
Fontal cheese is a versatile ingredient that can be used in a variety of dishes, from sauces to pizzas, or even enjoyed on its own. Its mild, nutty, and slightly sweet flavour makes it a great addition to many recipes, and its ability to melt seamlessly means it can be used in place of other cheeses in sauces and fondue.
Fontal is a modern, sweeter version of the traditional Italian cheese Fontina, which has been produced in Italy's Aosta Valley since the 12th century. Fontal was first created in France as a knock-off of Fontina but has since become a popular cheese in its own right, particularly in the United States. It is made from pasteurized cow's milk and has a semi-firm texture with a thin rind.
The mild taste of Fontal cheese makes it a perfect base for adding spices, sauces, and rubs. At Cello Cheese, they add spiced rubs to their Fontal cheeses to enhance their flavour and versatility. The cheese's unique ability to absorb other herbs and spices means it can be used in a variety of dishes, from pizzas to sandwiches. Its meltability also makes it ideal for use in sauces, as it eliminates the need for a roux, which requires precise temperature control and whisking.
Fontal's sweet finish, with a hint of tartness, pairs well with a dark beer or a full-bodied red wine. Its smooth, creamy texture and mild flavour also make it a great standalone snack or addition to a cheese board. Whether melted on a pizza, added to a sauce, or enjoyed on its own, Fontal cheese is a versatile and delicious option for any recipe.
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Frequently asked questions
Fontal cheese has a mild, nutty flavour with a slightly sweet finish. The cheese is known for its creamy, smooth texture.
Fontal is a milder, more modern version of the original Fontina cheese. Fontina is semisoft to hard in texture and mild to medium-sharp in flavour. Fontal, on the other hand, is semi-firm with a sweet and buttery taste.
Fontal cheese is made from pasteurized cow's milk. It is produced commercially in factories and has an aging period of about 90 days.
Fontal is a versatile cheese that can be used in a variety of dishes. It melts seamlessly, making it perfect for cream-based sauces, fondue, and pizzas. It can also be rubbed with spices, sauces, and herbs to enhance its flavour.
