FreE Shipping on orders over $150

Fontina Val d'Aosta Cheese DOP (Quarter Wheel)

$56.00
Price Size Sale Qty
$56.00 4 lb

Description

Fontina Val d'Aosta Cheese DOP

Fontina Val D’Aosta Cheese DOP (Fontina) is a classic Italian cheese made in the Aosta Valley since the 12th century. 

 

There are many Fontina kinds of cheese made with alternative names such as "Fontinella", "Fontal", and "Fontella" but the Italian Fontina, Fontina Val d'Aosta, identified by a Consorzio (Consortium) stamp is the original and most famous. The other versions are much milder than the original Fontina. There is also a Danish version that can be recognized by the red wax rind. Italian Fontina has a natural rind that turns tan to orange-brown with aging.

 

Origin

Fontina Val D’Aosta Cheese DOP is traditionally made from the unpasteurized cow's milk. The texture and flavor of the cheese depending on how long it has been aged. The texture can vary from semi-soft to firm and the flavors from mild and rich to more robust and overpowering. Usually, fontina is aged for 90 days.

 

The interior of fontina is pale cream in color and riddled with holes known as "eyes". With a fat content of 45%, the cheese is very rich and creamy which gets nuttier with aging. This versatile cheese can be used to make fondues and similar Italian dishes. Nebbiolo, red wine with wild cherry and truffles is a match for Fontina.

 

History

Fontina Val d'Aosta Cheese DOP has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content around 45%. It can be identified by a Consortium stamp of the Matterhorn including the script "FONTINA".

 

As with many other varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and "Fontella". Although the version from Aosta Valley is the only original and the most famous, a derivative production occurs in other parts of Italy, as well as Denmark, Sweden, Quebec, France, Argentina, and the United States.

 

Description

The original Fontina cheese from Aosta Valley is fairly pungent and has quite an intense flavor, although Fontina-like labeled cheeses that are produced in other countries can be much milder. The Swedish and Danish versions are often found in US grocery stores and can be distinguished from Aostan Fontina by their red wax rind (also prevalent in Argentine Fontina). Aostan Fontina has a natural rind due to aging, which is usually tan to orange-brown.

 

Pungent, earthy, rich, nutty, creamy, and woody all at once, Fontina is a truly stunning cheese to taste. With a natural orange rind and a pale, firm, semi-soft interior studded with ‘eyes’ (little holes,) it certainly ticks all the boxes visually. It was first made in the Aosta Valley back in the twelfth century, and in certain frescoes from the area, you can see wheels of it take pride of place at banquets. The origins of the name are unclear, although many believe it is either named after the local village of Fontinaz or is derived from the old French word fontis, used to describe a cheese’s ability to melt, and it has stood the test of time to become one of Italy’s most famous cheeses.

 

Serving Suggestion

It is noted for its earthy, mushroomy, and woody taste, and pairs exceptionally well with roast meats and truffles. It has a rich and creamy flavor that gets nuttier with aging.

 

The interior of the cheese is pale cream in color and riddled with holes known as "eyes". A good accompaniment is Nebbiolo, red wine with flavors of wild cherry and truffles.

 

Sample Recipe: Gnocchi Alla Bava

Course: Main Course

Cuisine: Aosta Valley, Italian, Northern Italy

Servings: 4

 

Ingredients

  • 800 g gnocchi (potato or buckwheat) (28oz)

  • 300 g Fontina Val D’Aosta Cheese DOP 

  • 100 ml fresh cream (1/2 cup)

  • 100 ml milk (1/2 cup)

  • salt for gnocchi and to taste

  • 1 handful walnuts shelled and chopped

  • 50 g Parmigiano Reggiano (2oz) grated

 

Instructions

  1. Put a pot of water on to boil for the gnocchi. Add salt once it starts to boil and bring to the boil again

  2. Cut the Fontina cheese into chunks.

  3. Put the pieces of Fontina in a saucepan or skillet together with the milk and cream then melt everything on a low flame, stirring continuously until there are no lumps.

  4. Cook the gnocchi in the boiling salted water, then remove them with a slotted spoon as soon as they rise to the surface. Add the gnocchi to the cheese sauce and mix everything well gently.

  5. Serve with chopped walnuts and grated parmigiana as required.

 

Fontina is a classic Italian cheese made in the Aosta Valley since the 12th century. There are many types of Fontina cheese made with alternative names but the Italian Fontina, Fontina Val d'Aosta, identified by a Consorzio (Consortium) stamp is the original and most famous. The other versions are much milder than the original Fontina. The texture and flavor depend on how long it has been aged which is usually for 90 days.

4 pound (1.8 kilograms) - WEIGHT APPROXIMATES

Ingredients: Pasteurized cow's milk, salt, rennet - rind not edible

Packaging: Vacuum-sealed plastic

Aging: 90 days
Flavor: Mild, nutty, strong, sweet, tangy
Texture: Semi-soft, creamy, dense, smooth
Color: Pale yellow
Aroma: Aromatic, rich
Region: Aosta Valley

Product of Italy

Reviews

Be the first to write review.
Fontina Val d'Aosta Cheese DOP (Quarter Wheel)