Frederic Melton
Fontina cheese is a semi-soft Italian cheese with a mild, nutty flavour and a creamy, elastic texture. It is made from cow's milk and originates from the Aosta Valley in northern Italy. With its excellent melting characteristics, it is a versatile cheese that can be used in a variety of dishes, from sandwiches and salads to fondues and sauces. But what does it smell like? Does it have a pleasant odour or a strong stench?
| Characteristics | Values |
|---|---|
| Smell | Pleasantly odorous |
| Taste | Toasty, nutty, buttery, woody, sweet |
| Texture | Semi-soft to semi-firm, creamy, elastic |
| Expiry | Unopened and properly refrigerated: 3-6 months past the printed date. Once opened: quality deteriorates within 2 weeks. |
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What You'll Learn
Fontina cheese is a semi-soft, semi-hard cheese with a creamy texture
Fontina cheese is a semi-soft to semi-hard cheese with a creamy texture. It is a washed-rind cheese with a pale, thin rind and a smooth, elastic, semi-soft to semi-firm texture. Small holes throughout the cheese offer a bit of an interesting interruption to an otherwise smooth wedge. It is made from cow's milk and originates from the Aosta Valley in the Italian Alps.
Fontina cheese has a distinct, earthy, woody, and nutty flavour with tones of butter and roasted nuts. It is known for its mild, nutty flavour and excellent melting characteristics. When cooked, it becomes gooey and melts smoothly, making it a popular choice for grilled cheese sandwiches, fondues, and hot dishes like baked pastas and casseroles. Its exceptional melting ability, mild nutty flavour, and semi-soft texture also make it a common ingredient in Italian cuisine.
The unique aroma and nuances of Fontina cheese are attributed to the aging process in the humid caves and crevices of the mountains in the Aosta Valley. This natural filtration process imparts distinct characteristics to the cheese, absorbing moisture from the caverns. The cheese is traditionally made using unpasteurized milk from Valdostana cows, with enzymes added to promote coagulation. After coagulating the milk, the separated curd is brined in wheel-shaped moulds for two months and then aged in the caves for another three months.
Fontina cheese is a versatile variety that can be enjoyed in a wide range of dishes. It pairs well with dried dark fruits like dates, raisins, and figs, as well as chocolate, port, or sherry. Its smooth, buttery taste also complements various wines, particularly medium-bodied reds and crisp whites. When adding Fontina cheese to dishes, it is recommended to grate it while cold and then bring it to room temperature before cooking for optimal meltiness.
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It has a nutty, buttery, woody flavour
Fontina cheese is a semi-soft Italian cheese made from cow's milk. It is native to the Aosta Valley in the Italian Alps, where it has been produced since the 12th century. The cheese is traditionally made using the unpasteurised milk of Valdostana cows, which graze in the lush meadows at the foot of the mountains.
Fontina has a nutty, buttery, woody flavour. It is known for its mild, nutty taste and excellent melting characteristics. The cheese is incredibly rich and creamy, with a smooth, elastic texture. Its semi-soft to semi-firm texture makes it ideal for slicing and adding to a cheese board. It pairs well with fresh fruit, cured meats, and crusty bread. Its smooth, buttery taste also makes it a good complement to wine, especially medium-bodied reds and crisp whites.
Fontina's nutty, buttery, woody flavour also lends itself well to cooking. It is commonly used in Italian cuisine due to its exceptional melting ability. It is a popular choice for sandwiches, grilled cheese, fondues, and sauces. When cooked, Fontina becomes gooey and smooth, making it ideal for dishes such as mac n' cheese, fondue, and pasta. It can also be baked with olive oil and herbs and served as a hot dip for bread.
The unique flavour of Fontina is influenced by the ageing process, which takes place in the caves and crevices of the mountains in the Aosta Valley. The low temperatures and naturally filtered moisture of the caverns impart distinct aromas and nuances to the cheese, contributing to its nutty, buttery, woody character.
Overall, Fontina cheese is a versatile and delicious option for both snacking and cooking, with a nutty, buttery, woody flavour that makes it a favourite among cheese enthusiasts.
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It is a washed-rind cheese
Fontina cheese is a washed-rind cheese, which is aged in the humid grottos and caves of the Valle d'Aosta in Italy. This process gives Fontina its distinct aroma and nuanced flavour. The cheese absorbs the naturally filtered moisture from the caverns, which contributes to its unique smell and taste.
The process of making Fontina involves first coagulating the milk with enzymes and then adding calf rennet to promote coagulation. The separated curd is then brined in wheel-shaped moulds for approximately two months before being aged in the caves for another three months. During this time, the cheese absorbs the moisture from the caverns, which affects its texture, smell, and taste.
Fontina cheese has a semi-soft to semi-firm texture, depending on its age. It is known for its small holes throughout, which provide an interesting interruption to its otherwise smooth wedge. The rind is pale and thin, and the cheese has a creamy, elastic texture.
The smell of Fontina has been described as "pleasantly odorous," with a nutty, buttery, and woody aroma. The cheese is known for its mild, nutty flavour, which can be enhanced when cooked. When melted, Fontina becomes gooey and smooth, making it an excellent choice for dishes like grilled cheese sandwiches, fondue, and pasta.
It is important to note that the smell of Fontina cheese can be an indicator of its quality. If the cheese has an unusually strong and sour smell, it may be a sign that it has spoiled. Discoloration or dark spots can also indicate spoilage. Proper handling and storage are crucial to maintaining the quality of Fontina cheese and prolonging its shelf life.
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It is excellent for melting and is used in grilled cheese sandwiches, baked pastas, and fondues
Fontina cheese is a versatile, semi-soft Italian cheese made from cow's milk. It is known for its mild, nutty flavour and excellent melting characteristics. Its smooth, buttery taste makes it a perfect complement to various wines, especially medium-bodied reds and crisp whites.
Fontina's exceptional melting ability makes it an ideal choice for grilled cheese sandwiches. The cheese has a creamy, elastic texture that becomes gooey and smooth when melted, enhancing the flavour and texture of the sandwich. Its mild, nutty taste pairs well with a variety of sandwich fillings, from roasted meats to vegetables, and its melting properties ensure that it blends seamlessly with the other ingredients.
In baked pasta dishes, Fontina adds a creamy, savoury element that elevates the overall flavour profile. Its melting properties allow it to blend seamlessly with other cheeses, creating a cohesive and indulgent dish. The cheese's mild nuttiness also complements the flavours of various pasta sauces, adding depth and richness to the dish.
Fontina is also a key ingredient in fondues, particularly in the classic fondue recipe from the Aosta Valley region in Italy, known as Fonduta alla valdostana. Its melting characteristics and mild, nutty flavour make it perfect for dipping bread, vegetables, or other savoury items. The cheese's smooth, creamy texture adds a luxurious mouthfeel to the fondue, making it a delightful choice for entertaining or a cosy night in.
When using Fontina in melted applications, it is important to note that it should be lightly melted to maintain its robust creaminess. Overcooking or exposing it to high heat can cause the cheese to become rubbery or oily, altering its desired texture and taste. Additionally, grating the cheese while it is cold and then bringing it to room temperature before melting can ensure optimal meltiness and even distribution in the dish.
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It is a versatile cheese that can be consumed cooked or uncooked
Fontina cheese is a versatile, semi-soft Italian cheese made from cow's milk. Originating from the Aosta Valley in northern Italy, Fontina has a pale, thin rind and a creamy, elastic texture. Its mild, nutty flavour and excellent melting characteristics make it a versatile cheese that can be consumed cooked or uncooked.
When cooked, Fontina transforms into a gooey, silky delight, making it one of the best melting cheeses available. Its smooth, buttery taste complements various dishes, from grilled cheese sandwiches to mac n' cheese, fondue, and even soups. Its exceptional melting ability, mild nutty flavour, and semi-soft texture also make it a popular choice in Italian cuisine, especially in dishes like pizza, pasta, and sauces.
Fontina's versatility extends beyond cooking, as it is equally delicious when consumed uncooked. Its creamy, rich, and pungent flavours, with hints of butter and roasted nuts, make it a wonderful addition to any cheese board. It pairs exceptionally well with fresh fruit, cured meats, and crusty bread, making it a delightful centerpiece for gatherings. Its smooth, buttery characteristics also allow it to complement a variety of wines, particularly medium-bodied reds and crisp whites.
When selecting Fontina for cooking or enjoying it uncooked, it is essential to choose the right variety. The original Italian Fontina Val d'Aosta has a distinctly earthy and woody flavour, while versions like Danish and Swedish Fontina are milder. For authentic Italian recipes, Fontina Val d'Aosta is the recommended choice. Additionally, when cooking with Fontina, it is crucial not to overcook it. As a semi-soft cheese, Fontina should be lightly melted to maintain its robust, creamy texture.
Fontina cheese has a distinct aroma, and its unique smell is an essential part of its character. The cheese absorbs naturally filtered moisture from the caverns where it ages, contributing to its distinct odour and flavour nuances. While some may find its smell pleasantly odorous, others might consider it a little stinky. Nevertheless, its odour is an integral part of the Fontina experience.
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Frequently asked questions
Fontina cheese has a distinct odour, which has been described as "pleasantly odorous". It is said to have a stink to it, but not an unpleasant one.
Fontina cheese has a mild, nutty, buttery, and woody flavour. It is also described as having a "smooth, buttery taste".
Fontina is a very versatile cheese and can be used in a variety of dishes, from sandwiches and salads to fondues and sauces. It is also a wonderful addition to any cheese board. Fontina is especially good for melting and is often used in hot dishes like baked pastas, mashed potatoes, casseroles, and paninis.
Fontina cheese originated in the Aosta Valley in the Italian Alps. It has been made in this region since the 12th or 1400s.
