Fontina
| Fontina | |
|---|---|
 | |
| Country of origin | Italy |
| Region | Aosta Valley |
| Source of milk | Cows |
| Pasteurized | No |
| Texture | Semi-soft |
| Fat content | 45% |
| Certification | EU:PDO1996 |
 Related media on Commons | |
Fontina(French:fontine[1]) is a cow's milkcheese,first produced inItaly.Over time, production of fontina has spread worldwide, including to theUnited States,Denmark,Sweden,Canada,France,andArgentina.[2][3]
Description
[edit]Fontina is a cheese that is semisoft to hard in texture and mild to medium-sharp in flavor. It has amilk fatcontent around 45%. The characteristic flavor of fontina is creamy and mild but distinctively savoury and nutty, the nuttiness increasing with aging. Fontinas fromSweden,Denmark,and theUnited Stateshave milder flavor, softer texture, and more holes than those of Italy.
Fontina cheese has been made in theAosta Valley,in theAlps,since the 12th century. Fontina produced in the EU can be identified by a consortium stamp of theMatterhornincluding the script "FONTINA".[4][5]
As with many other varieties, the name "fontina" has derivatives such as "fontinella", "fontal", and "fontella".[6]Although the version from the Aosta Valley is the original and the most famous,[7]a derivative production occurs in other parts ofItaly,as well as in Denmark, Sweden,Quebec,France,Argentina,and the United States.[8]
Fontina produced in the Aosta Valley must be made from unpasteurized milk from a single milking, with two batches being made per day.[9]
Aostan fontina has a natural rind due to aging, which is usually tan to orange-brown.[10][11]The interior of the cheese is pale cream in color and riddled with holes known as "eyes".[12]It is noted for its earthy, mushroomy, and woody taste, and pairs exceptionally well with roast meats and truffles.[13]
Recipes
[edit]Young fontina has a softer texture and can be suitable forfondue.Fonduta alla valdostana(in Italian) orFondue à la valdôtaine[14](in French) is a traditional dish of fontina whipped with milk,eggs,andtruffles.
A good pairing isNebbiolo,a red wine with flavors of wild cherry and truffles.[12]
Generic nature of fontina
[edit]In 1986, the U.S. Trademark Trial and Appeal Board ruled that "fontina" was the generic name of a type of cheese "rather than a certification mark indicating regional origin, in view of the fact that non-certified producers outside that region use the term to identify non-certified cheeses". Today, fontina is produced in countries around the world, including the United States, Denmark, Sweden, Quebec, France, and Argentina.[15]
See also
[edit]
References
[edit]- ^Dicitonnaire Larousse
- ^"Fontina".www.belgioioso.com.Retrieved2020-12-28.
- ^Heimowitz, Colette (2012-03-13).The New Atkins for a New You Breakfast and Brunch Dishes.Simon and Schuster.ISBN978-1-4516-8972-3.
- ^"Definition of FONTINA".www.merriam-webster.com.Retrieved2020-12-28.
- ^"Fontina | cheese".Encyclopedia Britannica.Retrieved2020-12-28.
- ^Ehlers, Steve; Hurt, Jeanette (1 April 2008).The Complete Idiot's Guide to Cheeses of the World.DK Publishing. p. 66.ISBN978-1-4406-3618-9.
- ^Cheese.com
- ^Heimowitz, Colette (13 March 2012).The New Atkins for a New You Breakfast and Brunch Dishes.Simon and Schuster. p. 180.ISBN978-1-4516-8972-3.
- ^Rubino, R.; Sardo, P.; Surrusca, A. (eds.).Italian Cheese: 293 Traditional Types.ISBN88-8499-111-0.
- ^'The history'Archived2014-07-25 at theWayback Machine,Cooperativa Produttori Latte e Fontina (2006).
- ^Fontinaon Cheese.com
- ^ab"Fontina Val d'Aosta".Cheese.com.Retrieved11 April2016.
- ^"Artisanal Premium Cheese".Archived fromthe originalon 2010-08-08.Retrieved2010-05-02.
- ^See1and2.
- ^Heimowitz, Colette (2012-03-13).The New Atkins for a New You Breakfast and Brunch Dishes.Simon & Schuster.ISBN978-1-4516-8972-3.
External links
[edit]- The Milk and Fontina Producers Co-Operative(in Italian, French, and English)