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 washed-rind cow's milk cheese. Fontina has PDO status under European law.
Production
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 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 the Aosta Valley is the only original and the most famous,[3] a derivative production occurs in other parts of Italy, as well as in Denmark, Sweden, Quebec, France, Argentina, and the United States.[4] 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).[citation needed]
Fontina produced in the Aosta Valley must be made from unpasteurized milk from a single milking, with two batches being made per day.[5]
Description
![](http://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Fifteenth-century_food_vendor_%28fresco_from_Castello_di_Issogne%29.jpg/150px-Fifteenth-century_food_vendor_%28fresco_from_Castello_di_Issogne%29.jpg)
The original Fontina cheese from the 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.[citation needed] Aostan Fontina has a natural rind due to aging, which is usually tan to orange-brown.[6][7] The interior of the cheese is pale cream in color and riddled with holes known as "eyes".[citation needed]
It is noted for its earthy, mushroomy, and woody taste, and pairs exceptionally well with roast meats and truffles.[8] It has a rich and creamy flavor which gets nuttier with aging.[9] Mature Fontina is a hard cheese, and melts well.[citation needed]
Recipes
Young Fontina has a softer texture and can be suitable for fondue. Fonduta alla valdostana (in Italian) or Fondue à la valdôtaine[10] (in French) is a traditional dish of Fontina whipped with milk, eggs, and truffles.
A good pairing is Nebbiolo, a red wine with flavors of wild cherry and truffles.[9]
See also
References
- ^ Dicitonnaire Larousse
- ^ Ehlers, Steve; Hurt, Jeanette (1 April 2008). The Complete Idiot's Guide to Cheeses of the World. DK Publishing. p. 66. ISBN 978-1-4406-3618-9.
- ^ Cheese.com
- ^ Heimowitz, Colette (13 March 2012). The New Atkins for a New You Breakfast and Brunch Dishes. Simon and Schuster. p. 180. ISBN 978-1-4516-8972-3.
- ^ Rubino, R.; Sardo, P.; Surrusca, A. (eds.). Italian Cheese: 293 Traditional Types. ISBN 88-8499-111-0
- ^ 'The history' Archived 2014-07-25 at the Wayback Machine, Cooperativa Produttori Latte e Fontina (2006).
- ^ Fontina on Cheese.com
- ^ "Artisanal Premium Cheese". Archived from the original on 2010-08-08. Retrieved 2010-05-02.
- ^ a b "Fontina Val d'Aosta". Cheese.com. Retrieved 11 April 2016.
- ^ See 1 and 2.
External links
- The Milk and Fontina Producers Co-Operative (in Italian, French, and English)