Chef at 18:30, 9 December 2016

2016-12-09T18:30:16Z

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|title=Fontina cheese suppliers, pictures, product info
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|description=Fontina is a cows' milk Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century
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[[Image:Fontina cheese.jpg|300px|thumb|right|Fontina cheese]]
'''Fontina''' is a [[cows' milk]] Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content of around 45%. As with many original varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and "Fontella". Italian Fontina can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the script "FONTINA". Although the version from Aosta is the original and the most famous, Fontina production occurs in other parts of Italy, as well as Denmark, Sweden and France.

'''Val d'Aosta Fontina''' must be made from unpasteurised milk from a single milking, with two batches being made per day.

Young Fontina has a softer texture (and can be suitable for [[fondue]]). Fonduta is a traditional dish of Fontina whipped with [[eggs]] and [[cream]]. Mature Fontina is a hard cheese. Fontina has a mild, somewhat nutty flavour, while rich, herbaceous and fruity. It melts well. It can be substituted with: [[Gruyère]], [[Emmental]], [[Beaufort]], [[Taleggio]], [[Edam]], or [[Gouda]].

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[[Category:Ingredients]]
[[Category:Dairy products]]
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[[Category:Cows' milk cheeses]]
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Fontina cheese - Revision history

Chef at 18:30, 9 December 2016