What is Fontina?
Fontina is a classic Italian cheese made in the Aosta Valley since the 12th century. To make Fontina Cheese, cow’s milk is heated to 36 C. Calf’s rennet is then added to curdle the milk. The milk is let sit for 1 hour as is, then it is heated to 47 to 48 C and let sit for another two hours held at that temperature. This is why you’ll sometimes see this cheese called semi-cooked. The curd that forms is cut and drained in nets, then put into round molds for 12 hours. When the cheese is taken out of the molds, it is salted, and let sit for two months in a cool place. At the end of two months, the cheese is then taken to caves where it is aged for a further 3 months. 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, a red wine with wild cherry and truffles is a match for Fontina.
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