Italian Products - Fontina Cheese
In appearance, it has a natural, thin, orange/brown rind and the soft cheese is a pale creamy colour, often with small holes. It has a milk fat content around 45% and an earthy, mushroom-like intense flavour. Matured Fontina has a milder, more nutty flavour and is classed as a hard cheese, whereas young Fontina is a pungent soft cheese which melts well and is often used for fondue.
Fontina is particularly good with roast meats and is often combined with truffles. It is a good cheese to have with full-bodied, fruity red wines.
The production of Fontina is managed and controlled by the 'Consorzio Produttori Fontina' and in 1996 it received the European Union's Protected Designation of Origin (D.O.P.). In 2016 The Wall Street Journal included Fontina in its list of the 26 best cheeses in the world.
There are many different varieties of Fontina cheese around the world with many derivatives of the name, including Fontal, Fontella, Fontinella and Fontine. True Fontina cheese is only produced in Valle d'Aosta and it can be identified by the Consortium Stamp of the Matterhorn together with the word 'Fontina' and the letters D.O.P.
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