Fontina Cheese

As with many other varieties the name fontina has been imposed upon by such derivatives as fontinella fontal and fontella.

Fontina cheese. Fontina is a great melting cheese these top recipes show off fontina s meltability and mild nutty flavor. Fontina is typically aged for 90 days in caverns that give the cheese its unique and nuanced flavor. Fontina is aged and pungent and makes a good table cheese which is mild and smooth when melted.

These french speaking dwellers have been producing this semi soft cheese since the 12th century. Normally mild in taste this cheese melts easily thanks to its firm and slightly grainy. Typically fontina produced in the valle d aosta italy the cheese s birthplace will be slightly more pungent than renditions made in the u s france or other regions of italy.

It melts beautifully which makes it ideal for pizzas flatbreads lasagnas quesadillas. The cheese is distinctly known by its creamy nutty and tart taste that it imparts to the food it s. As mentioned above fontina cheese is a semi soft italian cheese.

Fontina is a semi hard italian style cow s milk cheese a milk fat content around 45 resulting in a rich and creamy texture and a nutty buttery flavor that gets sharper with age. Fontina cheese fontina d aosta is a cow s milk semi soft cheese from val d aosta italy although there is a danish version too. Fontina cheese is a semisoft cow s cheese with a gentle buttery nutty flavor.

Fontina cheese is a classic italian cheese although variations are made in several other countries as well. It has a milk fat content around 45. It can be identified by a consortium stamp of the matterhorn including the script fontina.

There is a signature taste and texture to italian fontina cheese. Related by nationality provolone is another semi hard cheese mainly produced in the polders of northern italy. Fontina cheese is a raw milk cheese which hails from the aosta valley of italy.