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Fontina
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Description
Name: Fontina
Product category: Semi-cooked cheese
Primary material: Whole cow's milk
Area of production: Valle d'Aosta
Denomination: Guaranteed by DOP (Denominazione d'Origine Protetta - Protected Designation of Origin) mark since 1996 |
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FLAVORS FROM THE VALLE D'AOSTA |
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Together with the legendary steinbock and edelweiss, fontina cheese also deserves to be considered as a symbol of the Valle d'Aosta. If you taste it very carefully, you will notice a host of flavors recalling the fresh herbs and flowers the cows have been eating while grazing the high alpine meadows during the summer.
Of ancient origin, the earliest references to fontina date from the fifteenth century when this cheese was featured prominently (on noble banquet tables or merchant stalls) in the frescoes gracing the walls of castles in the Valle d'Aosta.
The fact that it melts smoothly when placed over heat is a feature that has been appreciated by cooks for more than 600 years and it was explicitly mentioned in anumber of historical documents, such as the "Summa lacticinorum", a sort of Medieval encyclopedia of cheeses.
In order to preserve the flavors and aroma that render it unique, the milk is processed within two hours after milking, using calf rennin. As soon as the curdling process has separated the whey from the curds in the molds, the molds are removed and the cheeses begin their aging process. This delicate curing process occurs inside caves carved into the mountainside where the temperature remains constantly between 5-10°C and the humidity is almost 90%.
During the three-month aging process, the cheeses are turned over, salted and brushed on a daily basis in order to maintain the right level of humidity for the rind. The body of the cheese is straw-yellow, with tiny holes and a fairly supple, soft texture. Its mild, slightly aromatic flavor is unmistakable.
It is melted to make the classic fondue and it constitutes the primary ingredient of this famous Valle d'Aosta dish, but it is also an excellent condiment for adding energy and zest to first courses. So why not try Mafaldine with a walnut and black truffle fondue sauce or Farfalle with fava beans and smoked bacon (topped with a sprinkling of fontina)?
For people who are fond of antipasto, we recommend grilling little squares of Tuscan bread, rubbing them with a clove of garlic and topping them with a little chunk of fontina and one canned anchovy with the oil drained off. Pop the toasted squares into a hot over for a minute and then serve them piping hot for an unusual flavor treat featuring both mountain and sea products.
You could accompany the above with a Cerasuolo di Vittoria, an intriguing Sicilian wine with many endearing attributes and virtues.
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