Fontal Cheese is an
Italian semi-hard cheese made from pasteurized cow’s milk
. It comes from the Aosta Valley and is made exclusively with milk from alpine cows. Its dough is pale yellow, elastic, soft and has a few small holes. … Fontal Cheese is similar to Fontina, but it is made from raw cow’s milk.
Is Fontal cheese the same as Fontina?
Soft, mild & creamy, Fontal belongs
to the Fontina-style family
but is set apart by its versatility making it a great cheese to keep stocked in your fridge. The flavor is fuller than a Dutch Fontina with a smoother texture.
What kind of cheese is Fontal?
Made
from pasteurized cow’s milk
, Fontal started as a take on the Fontina cheese, but developed a character of it’s own in the process. Pale and semi-firm, with a rich pate and a nutty taste with sweet notes and a tangy aftertaste. This Italian Fontal cheese is great for melting – which also brings out new flavors.
How do you eat Fontal cheese?
Fontal is great alone and absolutely perfect for melting in anything. It tastes like the world’s best macaroni and cheese without the macaroni. Use it in pasta sauces,
melted on pizza
or in any cream sauce or soup recipe you might have handy.
Where is Fontal cheese from?
Fontina cheese produced in
the Aosta Valley in Italy
must be made using unpasteurized milk for one single milking. Fontal describes the nature of this fontina style cheese, being that it is a young variety and quite creamy. The cheese is mild and sweet, with a creamy nuttiness that only intensifies as it ages.
Is fontina cheese like Parmesan?
As you might have guessed, fontina cheese also
has PDO status just like Parmesan
. It also has a Consorzio stamp with the scripture Fontina, proving the quality the cheese. Originally, fontina cheese comes from Aosta Valley in the Italian Alps. Records indicate that this cheese has been around since 12th century.
What is fontina cheese taste like?
At the feet of the Alps, in the Italian Aosta valley, lie the lush meadows upon which red-pied Valdostana cows provide the milk needed to produce Fontina. Incredibly rich and creamy, the flavors of this cheese are
sweet and pungent
, unveiling tones of butter and roasted nuts as it lingers on your palate.
Is burrata a cheese?
Burrata is a
soft, fresh Italian cheese made from cow’s milk
. Based on the outer appearance alone, this cheese could easily be mistaken for fresh mozzarella — and that’s because the outer shell is in fact made of soft mozzarella.
Can you eat the rind of Fontal cheese?
So long as the cheese coating in question was not made by man alone (like the red wax on Gouda)
the rind is safe to eat
. Depending on your palate, you may find that a little rind complements the cheese and enhances its flavor. You may also find it too strong, bitter, moldy or textually unpleasant.
What goes well with Fontal cheese?
Among its many uses, fontina is a traditional table cheese in Italy. It is served alongside other table cheeses, such as
gorgonzola
, along with crusty Italian bread, fresh fruit, black olives, and perhaps some crisp raw vegetables.
What’s in Gorgonzola cheese?
Gorgonzola (/ˌɡɔːrɡənˈzoʊlə/; Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined blue cheese, originally from Italy, made from
unskimmed cow’s milk
. It can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining.
How long does Fontal cheese last?
When properly stored, opened Fontina can be kept for
up to 10 days
. To freeze Fontina, make sure it is well sealed in a plastic bag or plastic wrap. Keep the cheese in the refrigerator overnight to defrost.
Which cheese contains rennet?
Gorgonzola, Pecorino Romano, Grana Padano, Camembert, Vacherin, Emmenthaler, Gruyère
, and Spain’s delicious Manchego all traditionally use rennet as well. There are some vegetarian-friendly versions of these cheeses available at grocery stores.
What kind of cheese is midnight moon?
Aged six months or more, Midnight Moon® is a
blushing, ivory-colored goat cheese
that’s nutty and brown buttery up front with a long caramel finish. Similar to a Gouda, as Midnight Moon® ages, protein crystals form and lend a slight crunch to the otherwise dense and smooth cheese.
What does Alpine cheese taste like?
The flavor of alpine-style cheese ranges from
nutty and buttery to fruity, spicy, herbal
. Younger cheeses have a smooth and supple texture, while an aged cheese may develop a more crystalline texture similar to high-quality aged cheddar or parmesan.
What is Fontinella cheese made of?
Made from
pasteurized cow’s milk
. Ingredients: Pasteurized cow’s milk, Cheese Cultures, Salt, Enzymes. Contains Milk.. Fontinella melts beautifully in sauces and casseroles, and is superb in grilled sandwiches.
