Grade A                 Higher level

CIBUS 2018

CIBUS 2018

 Pavillion 2 | Stand COO2 

Fontina Dop cheese

Italian D.O.P. fontina cheese, produced in compliance with the disciplinary, with a 3 - months - long maturation
Fontina Dop cheese
Energy 1508/363 kjoule/kcal
Protein 27
Carbohydrates 0,8
Fat 28
Product code: 40105
Ingredients: Milk, salt, rennet.
Rind: Thin
Structure: Compact
Texture: Moderately flexible, buttery
Colour: From slightly to decidedly straw yellow
Taste: Fragrant and delicate
Ripening: 3 months

The Fontina Cheese is produced only in Aosta Valley, in the Northwest of Italy. The Alpine mountain range create a natural barrier with dry hot summers. This allows the growth of a rich mountain pasture lands, filled with aromatic essences. The Fontina Cheese is derived from a milk rich in vitamins and natural flavours. The preparation of the Fontina Cheese is a tradition that has been handed down from generation to generation. It is exclusively produced with whole, not pasteurised milk, from a breed of cow exclusive to the Aosta Valley. Fontina Cheese can be semi-soft to firm in texture, with a range of flavours from mild and creamy to more intense and pungent. The range of flavour is based on the aging process. The Fontina Cheese is a "Denomination of Protected Origin" product (D.P.O) recognized at European level due to the quality and its high standard of production dating back to several centuries ago.

Taste a slice of Fontina Cheese and you'll enjoy the best of Aosta Valley!

"Fonduta" is the most traditional way to appreciate Fontina Cheese as an ingredient, and it is particularly suitable for the cold winter dinner on the Alps.

Cut 400g of Fontina Cheese and let it rest in 250g of milk for at least two hours into a bowl (if time permits, leave it for the night and use the next day). Add 40g of butter and stir continuously. Add four egg yolks, keeping on stirring briskly until the Fontina Cheese has completely melted and you have obtained a smooth, homogeneous creamy texture. Toast some bread and serve it together with the Fonduta in the traditional earthenware pot (preheated to keep the Fonduta warm and with the right consistency). Good combination with truffles and cured meats.

It can also enhance the traditional "polenta" simply add small cubes of Fontina Cheese as you near the end of the cooking cycle of your polenta. Keep stirring until it is thoroughly melted (400g of Fontina Cheese for 4 Kg of polenta).

Wine pairings: Valle d'Aosta Chambave Rosso, Valle d'Aosta Donnas, Valle d'Aosta Nus Rosso e Valle d'Aosta Pinot Nero.

Ambrosi s.p.a.2020-05-29
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