This cheese has been the victim of becoming known by it's imposters. Danish "Fontina", Fontinella, Fontal and Fontella all aspire to the richness and quality fo the real thing but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain and FONTINA inside a circle. Fontina is the traditional cheese for Donduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits. Product Metrics: | Country: Italy | | Region: Piedmont, the Valle d'Aosta | | Milk: Cow | | Regulation: Only fresh milk from Valdostana cows is used. It must be raw and come from a single milking. The cheeses mature in a natural environement (caves, grottoes, former army emplacements) for at least three months. DOP status awarded on June 12, 1996, regulat | |
| Rind: Firm, thin, dark yellow or reddish-brown in color | | Aging: About 3 months | | Recommended wines: Friuli Merlot; German Riesling; Dolcetto; Red & White Rhones; Urquell Pilsner | | Consistency: Soft, buttery and fondant, with scattered eyes. | | Taste: A delicate nuttiness with a hint of mild honey. When melted, the flavor is earthy, with a suggestion of mushrooms and a fresh acidity. | | Prime Season: Summer and Fall | | Brand name: Cademortari |
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