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 of 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 Fonduta; 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 | |
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| 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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