Fontina cheese is not a cheese we are likely to see every day. It is first produced in Italy and then the production of it quickly spreads worldwide.
Fontina cheese is a traditional cheese made from unpasteurized cow’s milk. It is a semi-soft cheese at first and becomes firmer and harder when aged.
Although you might haven’t heard about Fontina cheese, it’s all fine to know what it is and how to use it.
What is Fontina Cheese?
The fat content of fontina cheese, which is made from whole cow’s milk, is about 45%. It has a creamy light yellow color with numerous small holes, known as “eyes.” The intensity of its mild, nutty flavor will vary depending on how long it has been aged. Older Fontina is used for grating, while younger Fontina is used as a table cheese. Some Fontina is produced in the United States using pasteurized milk, which results in a milder Fontina and loses many of the cheese’s more subtle flavors. In the United States, raw milk cheeses must be aged for at least 60 days.
As opposed to the so-called Swedish-style Fontinas, which are wrapped in a red wax coating, traditional Fontina has a thin, pale orange rind.
Made in the EU is fontina. is protected with DOP status, which limits the production of genuine Fontina to particular areas and methods. These authentic Fontinas are identified by a consortium label featuring an image of the Matterhorn, along with the word “Fontina.”
Types of Fontina
Authentic Fontina is labeled “Fontina Val d’Aosta DOP” and the wheels are marked with a greenish-blue consortium stamp. There are several variations, sometimes referred to as “Fontinella,” “Fontella” or “Fontel.” Although it has less moisture than the original Fontina, Italian-style Fontina is made from raw milk, just like the original. Swedish or Danish Fontina has a mild, milky flavor, is known for melting perfectly, and is made with pasteurized milk and is packaged in red wax. Even milder and made from pasteurized milk, American-style Fontina is another option. It is aged for a shorter period of time than the Swedish style, and because it contains more moisture, it melts more easily.
How Fontina is Made
In stainless steel or copper vats, cow’s milk is heated to 97 degrees Fahrenheit, then live cultures and calf’s rennet are added to form curds, which is how fontina cheese is made. After resting, the mixture is cooked to a higher temperature (between 116 and 118 F). The final curds are transferred into round molds, drained, and salted after being strained. This is followed by 60 days of aging in a cool environment, and then another 30 to 90 days are spent maturing in caves where it is regularly washed with brine to form the rind.
Uses of Fontina
Younger Fontina has the wonderful quality of melting so well, making it perfect for any recipe requiring a smooth, melty cheese, such as fondue, cheese dips, or cheese sauces. Frittatas, baked stratas, grilled cheese sandwiches, casseroles (particularly mac and cheese), and pizza all benefit from Fontina’s gooey meltiness. A dish called Fonduta alla valdostana, made of One of the more common ways to prepare Fontina cheese is to whip it with milk, eggs, and truffles.
For soups, pasta dishes, rice and risotto, vegetables and salads, mature Fontina can be grated because it is harder.
How to Storage Fontina
Wrapping Fontina cheese tightly in parchment, waxed paper, butcher paper, or cheese paper and putting it in a plastic container with holes in it are the best ways to store it. Then, keep that container in your refrigerator’s cheese drawer to avoid any dehydrating effects of the refrigerator. When kept in this way, young Fontina can last up to 2 weeks and aged Fontina up to 6 weeks.
It doesn’t matter if you’re cooking with it, but if you’re serving it as table cheese, let it sit at room temperature for an hour before eating.
Fontina can be kept at room temperature as long as the temperature doesn’t rise above 70 F. You should keep it on a cheese rack with a glass dome in this situation. It will last for 2 to 3 days when stored in this manner.
In the event that mold develops on the cheese, trim the cheese at least an inch below the mold, being careful not to touch the mold with the knife. Rewrap it in fresh paper after that.
Grated aged Fontina can be frozen for up to a year in an airtight container. Use within a few days after defrosting. Compared to fresh cheese, the flavor and texture will be a little bit duller.
Substitutes for Fontina
For Fontina, you can use any washed-rind Alpine cheese, such as Challerhocker or Taleggio, or an unwashed Alpine cheese, such as Gruyere or raclette. Provolone and Gouda would make excellent substitutes.
Conclusion
Fontina(also known as “Fontinella,” “Fontella” or “Fontel.”) is an Italian cow’s milk cheese from the Alpine region that has a mild, nutty flavor and excellent melting characteristics. Pasteurized or raw milk can be used to make it. Any washed-rind Alpine cheese will do as a replacement.
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All You Need to Know About Pecorino Cheese
FAQs
What Kind of Cheese Is Similar to Fontina?
It’s a cheese well worth exploring if you haven’t already, but if you don’t have any on hand or have difficulty finding it, Gruyère, provolone, Gouda, or Emmental are all perfectly fine substitutes in most any recipe calling for fontina.
Does Fontina Cheese Melt?
Fontina, an Italian Alpine cheese, is sweet, supple, and mild, making it not only the perfect table cheese and pantry staple, but an ideal cheese to melt down for any recipe.
Is Havarti Cheese Like Fontina?
Havarti is rich, creamy, and melts into buttery heaven. Its taste is rather mild, just like fontina. A semi-soft cheese, Havarti is porous and has tiny holes in it, but it is comparable to fontina.
