Fontina
| Fontina | |
|---|---|
 |
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| Country of origin | Italy |
| Region | Aosta Valley |
| Source of milk | Cows |
| Pasteurized | No |
| Texture | semi-soft |
| Fat content | 45% |
| Certification | EU: PDO 1996 |
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Fontina (French: Fontine[1]) is an Italian cow's milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of 550 to 700 metres (1,800 to 2,300 feet) and fed only with rich grass to give it a distinctive aroma.[citation needed] Fontina has PDO status under European law.
Description
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Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content around 45%. It can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the script "FONTINA".
As with many other varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and "Fontella".[2] Although the version from Aosta Valley is the only original and the most famous,[3] a derivative production occurs in other parts of Italy, as well as Denmark, Sweden, Quebec, France, Argentina, and the United States.[4]
The original Fontina cheese from Aosta Valley is fairly pungent and has quite an intense flavor, although Fontina-like labeled cheeses that are produced in other countries can be much milder. The Swedish and Danish versions are often found in US grocery stores, and can be distinguished from Aostan Fontina by their red wax rind (also prevalent in Argentine Fontina). Aostan Fontina has a natural rind due to aging, which is usually tan to orange-brown.[5][6]
It is noted for its earthy, mushroomy, and woody taste, and pairs exceptionally well with roast meats and truffles.[7]
Recipes
Young Fontina has a softer texture (and can be suitable for fondue). Fonduta alla valdostana (in Italian) or Fondue à la valdôtaine[8] (in French) is a traditional dish of Fontina whipped with milk, eggs, and truffles. Mature Fontina is a hard cheese. Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity. It melts well.
Production
Fontina produced in the Aosta Valley must be made from unpasteurized milk from a single milking, with two batches being made per day.[9]
References
- ↑ Dicitonnaire Larousse
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Cheese.com
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ 'The history', Cooperativa Produttori Latte e Fontina (2006).
- ↑ Fontina on Cheese.com
- ↑ Artisanal Premium Cheese
- ↑ See 1 and 2.
- ↑ Rubino, R.; Sardo, P.; Surrusca, A. (eds.). Italian Cheese: 293 Traditional Types. ISBN 88-8499-111-0
External links
- The Milk and Fontina Producers Co-Operative (Italian) (French) (English)
- Fontina Italian Cheese
- Articles with unsourced statements from May 2015
- Articles with Italian-language external links
- Articles with French-language external links
- Italian cheeses
- Cow's-milk cheeses
- Italian products with protected designation of origin
- Cuisine of Aosta Valley
- Cheeses with designation of origin protected in the European Union
