Fontina

Fontina is a cow's milk Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content of around 45%. As with many original varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and "Fontella". Italian Fontina can be identified by a "Consorzio" (Consortium) stamp of the Matterhorn including the script "FONTINA". Although the version from Aosta is the original and the most famous, Fontina production occurs in other parts of Italy, as well as Denmark, Sweden and France. Its taste falls somewhere in between American and Mozzarella.

"Fontina Val d'Aosta" must be made from unpasteurised milk from a single milking, with two batches being made per day"Rubino, R.", "Sardo, P.", "Surrusca, A." (eds.), " 'Italian Cheese: 293 Traditional Types' ", ISBN 88-8499-111-0 ] .

Young Fontina has a softer texture (and can be suitable for fondue). "Fonduta" is a traditional dish of Fontina whipped with eggs and cream. Mature Fontina is a hard cheese. Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity. It melts well. It can be substituted with: Gruyère, Emmental, Beaufort, Taleggio, Edam, or Gouda.

"The Milk and Fontina Producers Co-Operative" was formed in 1957. The co-operative collects from around 400 producers to market 400,000 cheeses, or 3,500 tons per year.

Fontina has PDO status under European law.

References

External links

* [http://www.fontinacoop.it/default.asp The Milk and Fontina Producers Co-Operative]