Frederic Melton
Fontina cheese is a classic Italian cheese made in the Aosta Valley since the 12th century. It is traditionally made from the unpasteurized milk of red-pied Valdostana cows that graze in the lush meadows at the feet of the Alps. The cheese is aged for at least three months, during which it develops a dense and open interior with a creamy texture and a nutty flavour. Fontina cheese can be found at any good cheese counter, and it can also be ordered online for fast delivery.
| Characteristics | Values |
|---|---|
| Region | Aosta Valley, Italy |
| Texture | Semi-soft to firm |
| Flavour | Mild, nutty, rich, pungent, sweet, tangy |
| Colour | Pale yellow |
| Aroma | Aromatic, nutty |
| Fat Content | 45% |
| Type of Milk | Cow's milk |
| Pasteurisation | Unpasteurised |
| Additives | No artificial preservatives, gluten-free |
| Age | Minimum 90 days |
| Price | $17.50/lb at Whole Foods |
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What You'll Learn
Fontina cheese is made in the Aosta Valley, Italy
Fontina cheese is a classic Italian cheese made in the Aosta Valley, Italy, since the 12th century. It is traditionally made from the unpasteurized milk of red-pied Valdostana cows that graze in the lush meadows at the feet of the Alps. The texture and flavour of Fontina cheese depend on how long it has been aged, which is typically for around 90 days. The texture can vary from semi-soft to firm, and the flavour can range from mild and nutty to strong and tangy.
Fontina Val d'Aosta, identified by a Consortium stamp of the Matterhorn, is the original and most famous version of Fontina cheese. The unique climate of the Aosta Valley is created by the natural barrier of the Alps, which allows the growth of rich mountain flora. The surrounding grasslands and mountains provide the ideal conditions for making Fontina cheese. The caves and crevices in the mountains offer low temperatures for ageing, and the cheese absorbs the naturally filtered moisture from the caverns, developing its distinct aromas and flavours.
Fontina cheese is known for its rich and creamy texture, with a fat content of around 45%. The interior of the cheese is pale cream in colour and is characterised by small holes known as "eyes". When cooked, Fontina becomes gooey and melts smoothly, making it a popular choice for dishes such as fondue, mac n' cheese, and soups.
The cheesemaking tradition in the Aosta Valley is deeply rooted, and Fontina cheese is considered a relative of the famous Gruyere cheese, which is also produced in mountainous communities. The flavour of Fontina is described as sweet and pungent, with notes of butter and roasted nuts. It pairs well with dried dark fruits, chocolate, port, or sherry.
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It's produced from unpasteurised cow's milk
Fontina cheese is produced from unpasteurised cow's milk. It is a classic Italian cheese that has been made in the Aosta Valley, in the Alps, since the 12th century. The cheese is traditionally made from the milk of red-pied Valdostana cows, which graze in the lush meadows at the feet of the mountains. The natural barrier of the Alps makes the summer climate in the Aosta Valley dry, allowing rich mountain flora to grow, which the cows feed on.
Fontina Val d'Aosta is the original and most famous version of the cheese, identified by a Consortium stamp of the Matterhorn. It is considered a relative of Gruyere, another cheese made in the mountains. The cheesemaking tradition in the Aosta Valley is thought to date back to other cheeses made in mountainous communities.
Fontina cheese is known for its rich and creamy texture and sweet and pungent flavour, with notes of butter and roasted nuts. Its texture can vary from semi-soft to firm, and its flavour can range from mild and rich to robust and overpowering, depending on how long it has been aged. Typically, Fontina is aged for around 90 days, during which time it develops a dense and open interior. The cheese is aged in the caves and crevices of the mountains, which provide the perfect low temperatures.
Fontina is a washed-rind cheese with a distinctive odour and a toasty taste. Its semi-soft to semi-firm texture makes it ideal for slicing, and it is often served on a cheese plate with dried dark fruits, chocolate, port, or sherry. When cooked, Fontina becomes gooey and melts smoothly, making it excellent for fondues, grilled cheese, mac 'n' cheese, and soups.
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The cheese is aged for at least three months
Fontina cheese is aged for a minimum of three months, and sometimes much longer. This ageing process is critical to the development of its flavour and texture. The cheese is traditionally made from unpasteurised milk, and the longer it is aged, the firmer and more robust its texture becomes. The flavour also intensifies with age, developing from mild and nutty to strong and tangy.
Fontina is a classic Italian cheese, produced in the Aosta Valley since the 12th century. The ageing process takes place in the caves and crevices of the mountains surrounding the valley. These natural caverns provide the perfect low temperatures and moisture levels for ageing, giving Fontina its distinct characteristics.
The length of ageing can vary depending on the desired texture and flavour profile. While 90 days of ageing is common, some producers age their Fontina for several months or even years to create aged varieties. This ageing process is similar to that of other famous cheeses, such as Gruyere, which is also made in mountainous communities.
The texture of Fontina can range from semi-soft to firm, depending on the ageing time. The cheese is characterised by small holes throughout its body, which provide an interesting interruption to an otherwise smooth wedge. When cooked, Fontina becomes gooey and melts smoothly, making it a popular choice for dishes such as fondue, mac n' cheese, and soups.
Fontina cheese is a versatile and flavourful addition to various dishes. Its unique characteristics, developed during the ageing process, make it a favourite among cheese enthusiasts and a staple in many kitchens.
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It can be ordered online and delivered
Fontina cheese, a classic Italian cheese, has been made in the Aosta Valley since the 12th century. The cheese is traditionally made from unpasteurized cow's milk and is known for its rich and creamy texture and sweet and pungent flavour. The flavour and texture of Fontina cheese depend on how long it has been aged, which is usually for around 90 days. The longer it is aged, the more robust and overpowering its flavour becomes.
Fontina cheese is a versatile ingredient that can be used in a variety of dishes, such as fondues, grilled cheese sandwiches, pasta, and mac n' cheese. It pairs well with dried dark fruits, chocolate, port, or sherry. It can also be enjoyed on its own, either sliced or melted.
If you're looking to buy Fontina cheese, one option is to order it online and have it delivered directly to your door. Several websites, such as CheeseBros.com and AlmaGourmet.com, offer Fontina cheese for sale and provide delivery services. These websites may have specific types of Fontina cheese available, such as the Fontina Val D'Aosta, which is considered the original and most famous variety.
When ordering Fontina cheese online, it is important to read the product descriptions and reviews to ensure that you are getting the type of Fontina cheese that suits your taste preferences. Some websites may offer different sizes or quantities, so you can choose the option that best meets your needs. Additionally, be sure to review the shipping and delivery information to understand the expected delivery time and any applicable costs.
By ordering Fontina cheese online, you can conveniently access this delicious and versatile cheese without having to search for it in physical stores. This option allows you to explore the unique flavours and textures of Fontina cheese and incorporate it into your culinary creations at home.
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Fontina is a good melting cheese
Fontina cheese is a semi-hard, Italian-style cow's milk cheese with a rich and creamy texture and a nutty, buttery flavour. It has been made in the Aosta Valley, in the Alps, since the 12th century. The cheese is aged for around 90 days, with its texture varying from semi-soft to firm and flavour ranging from mild and nutty to strong and tangy. The interior of Fontina is pale cream in colour and has small holes, similar to those found in Swiss cheese. With a fat content of 45%, Fontina is an excellent melting cheese, becoming nuttier as it ages.
Fontina's meltability and mild, creamy flavour make it a versatile cheese, perfect for fondues, grilled cheese sandwiches, and baked garlic cheese dips. Its ability to melt smoothly makes it a popular choice for recipes such as mashed potatoes with broccoli, chicken breasts with prosciutto, and potato tarts. The cheese can be cubed and baked with garlic and herbs in a cast-iron pan, creating a fondue-like dish perfect for dipping with bread, crackers, or vegetables.
Fontina cheese is also used in toasted sandwiches, where it is combined with prosciutto and tangy giardiniera between slices of bread. It can be grated and layered with chicken, pear, and red onions on toasted sourdough bread, or stuffed inside a hollowed-out baguette with eggs, bacon, and sun-dried tomatoes. Fontina adds a special touch to these dishes, elevating them with its unique flavour and melt-in-your-mouth texture.
The versatility of Fontina cheese extends beyond savoury dishes, as it can also be enjoyed on its own or with crackers, providing a creamy and well-seasoned taste experience. Its ability to melt smoothly and its mild flavour make it a popular choice for those seeking a gooey, stringy cheese experience. Fontina's meltability and flavour profile make it a standout choice for a variety of recipes, enhancing the culinary creations of those who use it.
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Frequently asked questions
You can buy Fontina cheese from speciality online retailers, or at the cheese counter of most good food shops.
Fontina cheese is from the Aosta Valley in Italy, where it has been made since the 12th century.
Fontina cheese is traditionally made from unpasteurised cow's milk.
