Kamil Perry
Fontina is a cow's milk cheese that originated in Italy and is traditionally made from unpasteurised milk from cows in the Aosta Valley, an Alpine region in northwest Italy. Fontina is also made in Denmark, Sweden, the United States, Canada, France and Argentina.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk |
| Milk origin | Italy (specifically the Aosta Valley in the Alps) |
| Milk type | Traditionally unpasteurised, but can also be pasteurised |
| Fat content | 45% |
| Colour | Creamy light yellow |
| Texture | Semi-soft to hard |
| Flavour | Mild, nutty, savoury |
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What You'll Learn
- Fontina is made from cow's milk
- Fontina is traditionally made from unpasteurised milk
- Fontina is also made with pasteurised milk, which produces a milder taste
- Fontina has been made in the Aosta Valley since the 12th century
- Fontina is now made in several countries, including the US, Canada, Sweden, Denmark, France and Argentina
Fontina is made from cow's milk
Fontina is traditionally made from unpasteurised milk from Valdostana cows, one milking at a time, with two batches of cheese made per day. The milk is coagulated with enzymes, and the separated curd is brined in wheel-shaped moulds for two months, then aged in the valley's caves for another three months.
Fontina made in the US is typically made with pasteurised milk, which produces a milder flavour and loses many of the cheese's more subtle flavours. American-style Fontina is also aged for a shorter time than the Swedish style, and has a higher moisture content so it melts more smoothly.
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Fontina is traditionally made from unpasteurised milk
Nowadays, the FDA allows cheeses made in the same style to use the name 'fontina' regardless of origin. In the US, some Fontina is made with pasteurised milk, which produces a milder-tasting cheese, and many of the more subtle flavours are lost. American-style Fontina is made from pasteurised milk and is aged for a shorter time than the Swedish style.
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Fontina is also made with pasteurised milk, which produces a milder taste
Fontina is a cow's milk cheese, traditionally made from unpasteurised milk from cows in the Aosta Valley, an Alpine region in northwest Italy. However, Fontina is also made with pasteurised milk, which produces a milder taste. This is because the pasteurisation process kills off bacteria that can affect the flavour of the cheese. Pasteurised Fontina is often made in the US, where raw milk cheeses must be aged for at least 60 days. This type of Fontina is aged for a shorter time than the Swedish style, and has a higher moisture content, so it melts smoothly. It is also softer in texture and has more holes than Italian Fontina.
The traditional method of making Fontina involves coagulating the milk with enzymes, then brining the separated curd in wheel-shaped moulds for two months. It is then aged in the caves of the Aosta Valley for another three months. This process has been used in the Aosta Valley since the 12th century, but nowadays, the FDA allows cheeses made in the same style to use the name 'Fontina' regardless of origin.
Fontina 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 is used as a table cheese, while older Fontina is used for grating. It has a milk fat content of around 45%.
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Fontina has been made in the Aosta Valley since the 12th century
Fontina is a cow's milk cheese that has been made in the Aosta Valley, in the Italian Alps, since the 12th century. It is traditionally made from unpasteurised milk from cows in the Aosta Valley, although some Fontina is made with pasteurised milk, which produces a milder-tasting cheese. Fontina has a fat content of around 45% and 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 is used as a table cheese, while older Fontina is used for grating.
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Fontina is now made in several countries, including the US, Canada, Sweden, Denmark, France and Argentina
Fontina is a cow's milk cheese, traditionally made from unpasteurised milk from cows in the Aosta Valley, an Alpine region in northwest Italy. Fontina is now made in several countries, including the US, Canada, Sweden, Denmark, France and Argentina.
In the US, some Fontina is made with pasteurised milk, which produces a milder-tasting cheese. This American-style Fontina is aged for a shorter time than the Swedish style, and has a higher moisture content, which means it melts more smoothly. Swedish-style Fontinas are packaged in a coating of red wax. Fontina from Sweden, Denmark and the US has a milder flavour, softer texture and more holes than those made in Italy.
Fontina has been made in the Aosta Valley since the 12th century. It 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 is used as a table cheese, while older Fontina is used for grating.
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Frequently asked questions
Fontina is a cow's milk cheese.
Fontina cheese originated in the Aosta Valley in the Italian Alps.
Fontina is traditionally made using the unpasteurised milk of Valdostana cows, one milking at a time, two batches of cheese a day. After coagulating the milk with enzymes, the separated curd is brined in wheel-shaped moulds for two months, and then aged in the caves of the valley for another three months.
Fontina has a mild, nutty flavour, although its intensity will depend on how long it's been aged.
