Fontina Cheese Taste Description

It s a semi cooked cheese produced with cow s milk from valdostana cattle breeds.

Fontina cheese taste description. Look for other semi hard cheeses that emulate the rich taste of fontina when looking for a cheese to use in its place. Fontinella cheese should not be confused with the italian made fontina cheese which is a creamy semi hard cheese that is celebrated. The name fontal has been used since 1955.

It has a milk fat content around 45. Fontal was first created as a french knock off of the italian cheese fontina the french called it fontina but in 1951 they were forced by law to come up with another name. Fontinella though sounding italian is actually made in north america and has been produced for roughly a century.

You can find it in whole forms large pieces and pre packed slices always with the fontina pdo green mark. Fontal cheese is also made in belgium by the kempico company. As with many other varieties the name fontina has been imposed upon by such derivatives as fontinella fontal and fontella.

Fontina cheese fontina d aosta is a cow s milk semi soft cheese which comes only from val d aosta italy. Fontina cheese has been made in the aosta valley in the alps since the 12th century. Made in countries other than italy but those fontinas tend to be blander and softer than the italian original.

You can see it with a compact rind thin and light brown in colour which contains a semi cooked elastic and melting paste. The cheese is typically younger straw yellow with a buttery nutty taste. Related by nationality provolone is another semi hard cheese mainly produced in the polders of northern italy.

Fontina is the primary ingredient of italian fonduta and is a wonderful table or dessert cheese. It can be identified by a consortium stamp of the matterhorn including the script fontina. When melted the flavor is earthy with a taste of mushrooms and a fresh acidity.