Patrick Oconnell
Fontina cheese is a semi-soft, semi-hard, Italian-style cow's milk cheese with a creamy, light yellow colour and a rich, creamy, nutty, buttery flavour. It has a thin, pale orange rind and a fat content of around 45%. Fontina is traditionally made from unpasteurised milk from cows in the Aosta Valley, an Alpine region in northwest Italy. It is also made in Denmark, Sweden, the United States, Canada and Argentina.
| Characteristics | Values |
|---|---|
| Colour | Creamy light yellow |
| Rind | Thin, pale orange |
| Texture | Semi-hard, smooth, creamy |
| Flavour | Mild, nutty, buttery |
| Type of milk | Cow's milk |
| Fat content | 45% |
| Origin | Italy |
| Region | Italian Alps, Aosta Valley |
| Substitutes | Challerhocker, Taleggio, Gruyere, Raclette, Gouda, Provolone |
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What You'll Learn
- Fontina cheese is a semi-soft, semi-hard, cow's milk cheese
- It has a creamy, light yellow colour with small holes, known as eyes
- It has a nutty, buttery, woody flavour
- Authentic Fontina is labelled Fontina Val d'Aosta DOP
- It's a great melting cheese, perfect for grilled cheese sandwiches, casseroles, and fondue
Fontina cheese is a semi-soft, semi-hard, cow's milk cheese
Fontina cheese is a semi-soft to semi-hard, cow's milk cheese with a rich and creamy texture and a nutty, buttery flavour. It is characterised by its small holes, known as "eyes", and its thin, pale orange rind. The cheese is traditionally made from unpasteurised milk from cows in the Aosta Valley, an Alpine region in northwest Italy, although it is also produced in other countries such as Denmark, Sweden, the United States, Canada and Argentina.
The process of making Fontina cheese begins by heating cow's milk to 97 degrees Fahrenheit in stainless steel or copper vats. Live cultures and calf's rennet are then added to form curds, which are strained and transferred into round molds to be drained and salted. The cheese is then aged for 60 days in a cool environment, followed by another 30 to 90 days in aging caves, where it is regularly washed with brine to form the rind.
The texture and flavour of Fontina cheese can vary depending on its age. Younger Fontina is softer and milder in taste, making it ideal for melting in dishes such as fondue, grilled cheese sandwiches, casseroles, and pasta sauces. On the other hand, mature Fontina is harder and can be grated over soups, pasta, rice, risotto, vegetables, and salads.
When storing Fontina cheese, it is recommended to wrap it tightly in parchment or waxed paper and place it in a plastic container with holes poked in it. It can be stored in the cheese drawer of the refrigerator, where it will last for 2 weeks if young and up to 6 weeks if aged. At room temperature, Fontina can be kept for 2 to 3 days, as long as the temperature does not exceed 70 degrees Fahrenheit.
Fontina cheese is a versatile and delicious ingredient that can enhance a variety of dishes with its unique flavour and melting properties. Its semi-soft to semi-hard texture makes it suitable for different cooking applications and serving options.
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It has a creamy, light yellow colour with small holes, known as eyes
Fontina cheese is a semi-soft, semi-hard cheese with a creamy, light yellow colour. It has a rich and creamy texture and is known for its small holes, known as "eyes". These holes are a signature characteristic of the cheese and are similar to those found in Swiss cheese. The cheese is made from whole cow's milk and has a fat content of around 45%. It has a mild, nutty, and buttery flavour, with hints of sweetness. The intensity of the flavour depends on the aging process and how long it has been aged.
The small holes in Fontina cheese are formed during the cheese-making process. After the milk is heated and curds are formed, the mixture is strained and transferred into round molds. The curds are then drained and salted before being aged in a cool environment. The aging process, which takes place in the caves of the Aosta Valley, contributes to the development of the small holes in the cheese.
The traditional method of making Fontina cheese involves using unpasteurized milk from cows in the Aosta Valley, an Alpine region in northwest Italy. The milk is heated and mixed with live cultures and calf's rennet to form curds. After resting, the mixture is heated again to a higher temperature. The curds are then separated and placed in wheel-shaped molds to be brined and aged.
The small holes in Fontina cheese are not a defect but rather a distinctive feature of this variety of cheese. The holes contribute to the texture and overall appearance of the cheese. They are formed during the cheese-making process as a result of the way the curds are handled and aged. The size and distribution of the holes can vary, but they are typically numerous and small, adding to the unique character of Fontina cheese.
Fontina cheese is known for its melting properties and is often used in dishes such as grilled cheese sandwiches, casseroles, fondue, and pasta sauces. Its mild flavour and creamy texture make it a versatile ingredient that enhances the taste of other ingredients. Fontina cheese can also be grated and used as a topping for soups, pasta dishes, rice, and salads.
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It has a nutty, buttery, woody flavour
Fontina cheese has a distinctive and complex flavor profile that can be described as nutty, buttery, and woody. When crafting this cheese, the milk of cows grazing on mountain pastures is used, imparting a unique and savory taste. The nutty attribute is perhaps the most prominent characteristic, adding a depth of flavor that is slightly reminiscent of toasted hazelnuts or almonds. This nutty nuance is balanced by a buttery smoothness, lending a creamy and indulgent mouthfeel. The buttery aspect also contributes to the cheese's overall richness and decadence.
The woody flavor in Fontina is more subtle, providing a delicate earthy tone that hints at mushrooms or aged bark. This flavor note adds complexity and a certain rustic charm to the cheese. It is often described as having a lingering aftertaste, with the woody characteristic becoming more pronounced as the cheese melts on the palate. The interplay of these three primary flavor components—nutty, buttery, and woody—creates a delightful and intriguing taste experience.
The unique flavor of Fontina cheese is also influenced by the specific bacteria cultures used during the cheesemaking process. These bacteria contribute to the development of flavor as the cheese ages. The aging process itself is another critical factor in the flavor profile. Proper aging allows the flavors to deepen and meld, resulting in the characteristic nutty, buttery, and woody attributes that define Fontina.
The texture of Fontina cheese also plays a role in delivering its distinctive flavor. The cheese is semi-soft, with a supple and slightly springy feel. This texture allows the cheese to melt smoothly on the palate, releasing its flavors in a gradual and pleasing manner. The eyes, or small holes, in the cheese also contribute to its texture and flavor release. As the cheese ages, these holes become more pronounced, affecting the overall mouthfeel and the way the flavors are expressed.
The nutty, buttery, and woody flavors of Fontina cheese make it an excellent choice for a variety of culinary applications. It can be melted into sauces, adding depth and richness. Fontina is also a popular choice for grilled cheese sandwiches, paninis, and fondues, where its smooth meltability and distinctive flavor enhance the overall taste experience. Its nutty and woody notes also make it a wonderful pairing with fruits, nuts, and charcuterie, adding a savory dimension to any platter.
Fontina cheese, with its nutty, buttery, and woody flavor profile, is a testament to the art of cheesemaking. The careful selection of milk, the use of specific bacteria cultures, and the controlled aging process all contribute to its complex and delightful taste. This versatile cheese enhances a wide range of dishes, showcasing its nutty smoothness and subtle woody notes in both traditional and modern culinary creations. Whether enjoyed on its own or as an ingredient, Fontina adds a touch of rustic elegance to any dining experience.
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Authentic Fontina is labelled Fontina Val d'Aosta DOP
Fontina cheese is a cow's milk cheese that originated in Italy, specifically the Aosta Valley, an Alpine region in northwest Italy. The authentic version of this cheese is labelled Fontina Val d'Aosta DOP. This variety is made from raw milk sourced from Valdostana cows and is a seasonal product, available from September to March. It is aged for up to 90 days, during which the cheese wheels are manually turned daily and washed with saltwater.
Fontina Val d'Aosta has a rich, buttery flavour with an earthy finish. Its interior is a pale cream colour with small holes, known as "eyes". The rind of this cheese is thin and orange-brown, developing its darker hue as the cheese ages. The wheels of Fontina Val d'Aosta are marked with a greenish-blue consortium stamp to distinguish them from other varieties.
The process of making Fontina Val d'Aosta involves heating cow's milk to 97°F in stainless steel or copper vats. Live cultures and calf's rennet are then added to form curds. After resting, the mixture is heated to a higher temperature, around 116-118°F. The curds are strained and transferred into round moulds, where they are drained and salted. The cheese then undergoes an initial 60-day ageing period in a cool environment, followed by an additional 30 to 90 days of ageing in caves, where it is regularly washed with brine to form its characteristic rind.
Fontina cheese has several variations, including Fontinella, Fontella, and Fontel. The Italian-style Fontina closely resembles the original, as it is also made from raw milk, but it has a lower moisture level. In contrast, the Swedish or Danish-style Fontina is made with pasteurised milk and is packaged in red wax. This variety has a milder, milkier flavour and is known for slicing well.
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It's a great melting cheese, perfect for grilled cheese sandwiches, casseroles, and fondue
Fontina cheese is a great melting cheese, making it perfect for grilled cheese sandwiches, casseroles, and fondue. It is a semi-soft, semi-hard cow's milk cheese with a creamy, light yellow colour and a mild, nutty flavour. The cheese is characterised by small holes in the body, similar to those found in Swiss cheese.
Younger Fontina is ideal for melting and can be used in any recipe that calls for a smooth, melty cheese. It can be used in dishes such as fondue, cheese dip, cheese sauces, casseroles, grilled cheese sandwiches, frittatas, and baked stratas. Its gooey, meltiness adds a delicious creaminess to these dishes.
One classic recipe that showcases the melting qualities of Fontina is Fonduta alla valdostana, a traditional dish from the Aosta Valley in Italy. This fondue-like dish is made by whipping Fontina with milk, eggs, and truffles, resulting in a rich and indulgent treat.
Fontina's melting properties also make it an excellent choice for grilled cheese sandwiches. When paired with roast meat or pizza, Fontina's woody taste truly shines. Its ability to melt smoothly makes it a perfect addition to casseroles, such as mac and cheese, and baked pasta dishes.
In addition to its culinary applications, Fontina has a unique appearance that adds to its appeal. The traditional Italian version of Fontina has a thin, pale orange rind, while Swedish-style Fontinas are often packaged in a coating of red wax. The cheese itself has a creamy, light yellow colour, contributing to its overall attractive presentation.
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Frequently asked questions
Fontina cheese is a creamy light yellow colour with a thin, pale orange rind. It has a semi-hard, smooth texture with small holes in the body, known as "eyes".
Fontina cheese has a mild, nutty, buttery flavour. Its intensity depends on how long it has been aged.
Fontina cheese is traditionally made from unpasteurised cow's milk from the Aosta Valley, a region in the Italian Alps.
Fontina cheese is great for melting and can be used in dishes such as grilled cheese sandwiches, casseroles, pizza, baked pasta, cheesy mashed potatoes, and paninis. It can also be baked with olive oil and herbs and served as a hot dip for bread.
