Think of us as your specialty cheese shop. Fontina is a semi-soft alpine cheese from the Valle d'Aosta. […]Unfortunately, in this age of modern technology, many […]Waste not, want not is a common and wise expression in […]Cheese is both a popular and ancient food. The final step in this stage of the cheese production is salting.

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Of course, in those days it was just the cheese they made and was probably simply known as Caseus (from Latin, meaning simply cow’s milk cheese).There are some references over time to a cheese that sounds like Fontina.

Fontina should keep for 2-3 weeks.

There are many reasons for liking cheese. In Italian, Fondente is a word in the same vein (and for those English speakers among us, there’s also fondant icing! After three months, the inside of the cheese is semi-hard with a sweet, strong taste and small holes.

Its […]Above image from gransigliodellaforchetta.it Variety […]

Substitutes for Fontina. This means that in the EU only cheeses made in a particular area of Italy and in a specially monitored way can be labelled Fontina. Watch the video. We would like to show you a description here but the site won’t allow us. Our gorgeous heart shaped pasta (with all natural colours of course) The milk is then heated and rennet added in liquid form. ), but a cheese worth trying nevertheless!Oftentimes, we think of things getting worse with age.



Fontina dop is a cheese from the Aosta valley in Northern Italy, near the alps.
It’s claim to fame is it’s meltability, making it the prime ingredient for Fonduta (Italian Fondue) and is used in the dish Fonduta alla Valdostana (Fontina mixed together with milk, eggs and truffles).

When buying Fontina cheese, its best to check for a label or other guarantee that it is authentic PDO Fontina from the Val d’Aosta.This all being said, how is Fontina cheese actually made?

This results in moisture being expelled from the solid cheese protein (known as curd).After further heating, the solid cheese curd is removed from the liquid by using a cheese cloth. Find it here:… *Please note that we cut each individual piece of cheese freshly, so occasionally individual pieces may weigh very slightly under or very slightly over the stated weight.

Look for other semi-hard cheeses that emulate the rich taste of Fontina when looking for a cheese to use in its place. By chance, in the past people discovered an enzyme called rennet, which also causes milk separation.In order to produce Fontina, some bacteria are added to the milk, which increase pH and can be useful in the later ripening process. The rind is smooth, thin and firm. The actual name Fontina begins to appear though only in the 1700’s.

Its colour varies from ivory to an intense hay yellow colour. ).There are a number of other cheeses with names similar to Fontina. The name Fontina seems to come from a pasture called Fontin where this cheese was made. It can of course also be enjoyed as part of a cheese plate.Keep wrapped in naturally waxed paper in the fridge, ideally inside a slightly opened container so that the cheese still gets some oxygen. Meet our global cheese expert. Related by nationality, Provolone is another semi-hard cheese mainly produced in the polders of northern Italy.
The Courtyard Dairy sells unpasteurised cheese every day in their specialist shop near Settle, so when you buy cheese online, each cheese will be cut fresh from the wheel the day before it is delivered direct to your door. Delivery 7 days a week. This refers to the way the curd is treated once obtained, up until it is ready to be packaged and sold.In the case of Fontina, the salted cheese curd is placed on Norway spruce wood selves and stored at high humidity and a lowish temperature. This gel is cut into small, corn kernel sized pieces. The name could also come from the old French term “fontis” or “fondis” which used to indicate the special ability of this cheese to melt when heated. Earn Clubcard points when you shop. This can be done both by rubbing salt into the cheese, but also by submerging it and leaving it for a time in brine (that is salt water) solution.There are a few different methods and variables in obtaining cheese curd. It is also the main ingredient in the famous fonduta or fondue. Remember to remove from the fridge an hour or so before serving to bring the cheese up to room temperature.There are currently no reviews for this product. Other sources link it to the village of Fontinaz. She travels the world to find the finest cheeses and meet the makers behind them. Learn more about our range of Speciality & Continental Cheese

After around 45 minutes, a viscous gel is formed. It is aged for an average of 80 days.Fontina is a great cheese for melting and works well in a cheese toastie, frittata, on a pizza and in sauces.

The name Fontina seems to come from a pasture called Fontin where this cheese was made.

However, the stage of cheesemaking which really gives its cheese its distinctiveness, is the ripening.

Be the first to Sign up to receive exclusive offers, recipes and news!With forty years of experience, Castagna, despite maintaining ancient traditions, also focuses on quality and service, research and development to continually improve century old products.Copyright © Vorrei Ltd | COMPANY REG NO: 8400179 | VAT NO: 165222721 | Ecommerce Solutions by Sumptuous Sicilian Treats! The key though to producing Fontina is the fact that the stored cheeses are turned and washed on the outside with salty water every other day.This washing of the rind encourages the action of bacteria in the cheese which aid ripening. Shop in store or online.


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