Fontina is made in the Italian province of Aosta.
Fontina is a type of Italian cheese. It is produced in the northeastern province of Aosta using cow's milk in a recipe that dates back to the 12th century.
Milk
The cheese is made using milk from cows that graze in mountain pastures around Aosta. The milk is used unpasteurized and must be worked within two hours of milking.
Production
Cheese makers add rennet to the milk to curdle it, before warming it, pressing it to remove the whey and placing it in large circular molds. The new cheeses are stored in dark cellars where the temperature is low and the humidity more than 80 percent.
Seasoning
turn the cheeses every day and rub and brush them. Fontina is seasoned for between two and six months, depending on the maker.
Uses
The mild, sweet flavor of Fontina makes it ideal for cooking, says Italian chef Antonio Carluccio, who asserts it "literally brings the fragrance of the pastures to the table." Fontina's melting properties mean it is often used in making fondue.
Fat
Fontina has a fat content of 45 percent, among the highest of all Italian cheeses.
Tags: Cheese makers, province Aosta, using milk