Fontina cheese is a semi-soft, cow’s milk cheese. Its buttery flavor makes it great for melting and cooking. While it originated in Italy, Fontina has now become popular throughout the world. It is produced in many countries, including the United States, Canada, Sweden, Denmark, and France.
Fontina cheese is a semi-soft cow’s milk cheese
Although the name Fontina is associated with a traditional Italian cheese, it is actually produced industrially. It is a semi-soft cow’s milk cheese. The rind is reddish brown and the paste is firm and dense, with a slight elastic quality. It matures for 45 to 60 days and has a mild, milky flavor. It is recommended for use in fondues and for grilling with wild mushrooms.
Fontina is a classic Italian cheese, produced in the Aosta Valley since the 12th century. It is named after the village of Fontinaz, which is linked to the town of Fontina. The name may have come from an old French word meaning “fontis”, which referred to the cheese’s texture. Although it is typically a semi-soft cheese, it is also a great cheese to serve with fondue.
It melts well
Fontina cheese melts well in a variety of situations, from grilled sandwiches to specialty pizzas. Its buttery, mellow flavor goes well with many foods and pairs well with fruity, earthy flavors. Unlike other types of cheese, it melts well when kept at room temperature. If you are looking for a great melting cheese, try Fontina Val d’Aosta.
Fontina cheese is produced in many parts of the world. While it originated in Italy, it is now made in Denmark, Sweden, France, Argentina, and the United States. As a result, different regions produce different intensities. If you’re looking for a cheese that melts well, Fontina is the best choice.
It is suitable for cooking
Fontina cheese is suitable for cooking, as it has a unique texture and a sweet nutty flavor. It is produced from cow’s milk and is very versatile. It is excellent for making pizzas, sauces, and toasty sandwiches. It also works well in fondue.
Fontina is a type of Italian cheese that can be used in many different recipes. It is particularly great in baked goods and soups, but it can also be grated to make pasta and pizza. However, it has a high calorie content, so you may want to find a replacement. You can also try using another cheese such as Gorgonzola, which is milder and has a more delicate flavor.
It is also made in Sweden
Fontina cheese is traditionally made from the milk of cows in the Aosta Valley, a region of northwest Italy. Today, the cheese is also made in Denmark, Sweden, and the United States. It has a rich, earthy, and slightly tart flavor and melts beautifully. It is the perfect cheese for fondues, sauces, and gratins.
Swedish Fontina is a similar product to Italian Fontina, but it’s more buttery and sweet. This cheese can be used in artisan bread and pasta sauces.
It is made in Canada
Fontina cheese is made from whole cow’s milk and contains 45 percent fat. Its light yellow, creamy paste contains many small holes and has a mild, nutty flavor. Its age can range from 30 to 90 days. It is available in various varieties and can be purchased from many cheesemakers.
Its origins can be traced back to 1477. A Vercelli physician named Pantaleone da Confenza described it in a dissertation called Summa Lacticinorum. In 1887, a dairy factory in Lodi published a report that named it “Le Fontine di Val d’Aosta.” In the 1930s, it was categorized as a DOC, or protected designation of origin, by the Italian Ministry of Agriculture and Forests. In 1955, it was awarded DOC status, which means that it has special status.