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Fontina Cheese – Recipes and more

Fontina Cheese is an Italian cheese with protected designation of origin at European level (1996) and Denomination of Origin Origine Controllata of Italy since 1955. The production area comprises the entire autonomous region of Valle d’Aosta.

History
It is a traditional cheese whose recipe is very old. The first mention dates from the year 1480, being able to be recognized in a fresco of the castle of Issogne among other valdostanos products. In 1717 mentioned the word “fontina” in a document of the bishop of the commune of Quart.

Elaboration
Fontina Cheese is a fatty cheese semi – cooked, made with whole cow ‘s milk Valdostan breed (Valdostana Pezzata or Valdostana Pezzata rossa nera), prevalently fed with green forage during the summer months and the local hay the rest of the year.

What is Muenster cheese?

Characteristics
Semi-hard paste is elastic. Fontina cheese is a very tender cheese, soft and delicate texture, velvety and may have small eyes. Lightly straw-colored. Its taste is sweet and delicate, to nutty.

It can be used to prepare hors d’oeuvres and as an ingredient of various dishes, in particular the traditional Valdostan cuisine. It can be fused on top of gnocchi or polenta, as well as for the fonduta, name with which in Italy the fondue is known. Also, it can be used for the preparation of sauces or grating. Marida well with a red wine like the Gamay Vallée d’Aoste doc.

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Imitation
There is a Danish fontina (Danish Fontina, in English), not protected like PDO, that imitates the Italian fontina. It is semi-soft texture, light yellow color and slightly sweet taste. It can be taken alone or in sandwich and accompanied by a light wine.

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