M�rke: Consorzio Fontina DOP

: Fontina D.O.P.

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.