Fontina DOP

Fontina is a DOP cheese, this means it has a Designation of Protected Origin all over the European Union:

- typical flattened cylindrical shape - with level sides
- weight 8 to 12 kilos
- diameter 43 cm
- convex sides 7-10 cms
- firm rind, dark or pale brown depending on ripening conditions and length of maturing;
- tender, half-cooked, soft cheese, with widespread, characteristic holes and straw-yellow in colour;
- characteristic sweet and pleasant taste which develops with maturation.

Average nutritional values per 100g
Energy value: 360 K cal - 1495 kJ
Protein: 27 g
Carbohydrates: 0 g
Fats: 28g including 19.6g saturated fats
This cheese is produced in the region Valle d’Aosta (in the middle of the highest mountains in Europe) in a small district. The milk, coming from cows that live in lands so high has got very particular characteristics and, within years,has become very famous. Its “pasta” is soft, much or less straw-coloured, with a few small holes; the taste is tipical,lightly almond: this complex taste, due to the high quality of a raw milk, represents distinguishing mark of quality. Ssuitable for being melted and used in many recipes. The working is hand made. 4 months seasoning min.
Preservation:
You can preserve the Fontina in the cellar or in the fridge.
In the cellar place the cheese in a damp room, preferably on a wooden shelf, with a temperature not exceeding 10-12°C.

Every so often rub the cheese with a damp, salted cloth to remove the normal white mould on the rind. Should the cellar be too dry, wrap the cheese in a damp cloth.

In the fridge wrap the slice in cling film and place in the cool store of the fridge, where you generally keep vegetables.

Manufacturer: Consorzio Fontina DOP

: Fontina D.O.P.

The traditional cheese from the Valle d'Aosta is Fontina - an art that is passed down from generation to generation
For the Fontina, milk is used from a single milking. The only addition to the milk is rennet. Fontina is a mountain cheese from the Valle d'Aosta.
Articolo - 27/04/2015 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

The traditional cheese from the Valle d'Aosta is Fontina - an art that is passed down from generation to generation
For the Fontina, milk is used from a single milking. The only addition to the milk is rennet. Fontina is a mountain cheese from the Valle d'Aosta.
Articolo - 27/04/2015 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

The traditional cheese from the Valle d'Aosta is Fontina - an art that is passed down from generation to generation
For the Fontina, milk is used from a single milking. The only addition to the milk is rennet. Fontina is a mountain cheese from the Valle d'Aosta.
Articolo - 27/04/2015 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Crèpes with ham and Fontina DOP cheese
Ingredients: - 4 eggs - 250g Tumminia half whole wheat flour "Az. Agrigola Fastuchera" - 1 tsp salt from Trapani - 400ml whole milk "Az. Agricola Frascio" - 40g butter "Az. Agricola Frascio" - 400g cooked ham - 400g Fontina DOP Béchamel sauce: - 1/2l milk "Az. Agricola Frascio" - 25g butter "Az. Agricola Frascio" - 25g flour - Nutmeg - salt - Grated Parmesan
Ricetta - 19/01/2015 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Pizzoccheri della Valtellina
Ingredients: - 500 g Pizzoccheri della Valtellina "Arconatura" - 200 g butter "Agricola Frascio" - 250 g Fontina DOP "Consorzio Fontina DOP" - 150 g Parmigiano Reggiano aged 36 months - 200 g of fresh chard - 250 g of potatoes - 2 cloves of garlic from Nubia "Az. Agr. Balducco Fulgatore"
Ricetta - 27/01/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

A recipe by Sabrina: Baked potatoes with pancetta and fontina
Ingredients: - 1 kg potatoes - 200 g pancetta "Al Berlinghetto" - 200 g Fontina DOP - Extra Virgin Olive Oil
Ricetta - 12/09/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Pizzocheri - a recipe by Danielle
Ingredients for 4 people: - 500 g Pizzoccheri della Valtellina "Arconatura" - 4 potatoes - 300 g chard - 300 g Fontina DOP - 150 g butter - Fresh sage - Parmigiano Reggiano - Salt and pepper
Ricetta - 02/08/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Cabbage rolls
A recipe from our French colleague Danielle! Ingredients for 4 people: - 1 savoy - 100 g pancetta "Al Berlinghetto" - 10 cherry tomatoes "Masseria Dauna" - 100 g Fontina DOP - raisins - Extra Virgin Olive Oil "Frantoio Franci"
Ricetta - 24/01/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Polenta Taragna with cheese
Ingredients for 5 people: - 2 liters of water - 400 g Taragna polenta maize flour “Principato di Lucedio” - 150 g butter - 100 g Taleggio “Cademartori” - 100 g Fontina d’Aosta DOP - 100 g Monte Veronese DOP - sage - 1 clove of garlic
Ricetta - 18/11/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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