A delicious cheese that contains the smell and the taste of the mountains

The Fontina DOP is a soft, semi-cooked and soft fat cheese of Valdostana origin. Very useful in the kitchen especially for the characteristic to blend very well from 60 °. It is a tasty Italian cheese which in 1995 was recognized as the Protected Designation of Origin (PDO). It comes in flattened cylindrical shapes of various sizes, with a weight ranging from 8 to 12 kg, diameter of 43 cm. The rind is compact, brown in color and compact, thin and unctuous in brown, light to dark depending on the ripening conditions and the maturing period. The pasta is rather soft, of ivory-pale straw yellow color, with sparse and sparse characteristic holes. The taste of fontina is melting in the mouth, the aroma is delicate and buttery in the young forms, and in more aged cheeses it acquires fruity tones and delicate nuances of walnuts. The aspect to the cut, can vary slightly both in color and in light holes, depending on the manufacturer as well as the season in which it was manufactured, even the salting, slightly accentuated, varies slightly depending on the manufacturer. The forms produced during the summer, called mountain pastures, are the softest in consistency, richer in taste and aromas and are presented with a more marked color because the milk is rich in carotene.

Production

Fontina is produced with whole milk from native Valdostane cows (Valdostana Pezzata rossa and Valdostana Pezzata nera), which graze at high altitudes, far from pollution, fed with green fodder in summer and with local hay during the rest of the year. The milk used comes from a single milking and is processed within two hours of milking, to preserve all its genuineness and its scent. The processing of Fontina, according to the provisions of the production regulations of the PDO, does not alter the characteristics and nutritional content of fresh milk that passes unaltered in cheese. The milk must not have been heated to a temperature above 36 ° C before coagulation. Human intervention is daily: constant care is needed to create Fontina. The forms are turned over every day, alternating one day of salting and one of brushing. Rubbing is used to remove the mold layer from the crust resulting from natural fermentation and to make the crust moist. The average maturing period is 3 months. The Fontina’s aging caves are carved into the rock to keep the forms in ideal conditions of temperature and humidity, and to make them naturally mature. The production area of Fontina is that of Valle d’Aosta, the Autonomous Region in the western Alps, open on Piedmont, Valais, Savoy and Haute-Savoie. Only in this land the combination of flowers, herbs, water gives the milk of the cows that special scent: and it is only the air of the Valle d’Aosta that makes the Fontina season.

Calories and nutritional values

Nutrient Value Notes Calories 360 Kcal Per each 100 gr

Proteins 27 gr

Carbohydrates 0 gr

Saturated fat 28 gr

Monounsaturated fat 7.4 g

Vitamin A 200 mg 25% of the R.D.A.

Calcium 700 mg 87.5% of the R.D.A.

Phosphorus 540 mg 67.5% of the R.D.A.

(alimentipedia)

 

 

 

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