2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fontina / Fontina / is a type of cheese originating from Italy. It is made from selected whole cow's milk. It is characterized by a thin but compact bark that is brownish, golden or pinkish. The middle part of the dairy product is soft. It is characterized by a yellowish color. The whole core of the fountain is dotted with small holes. Apart from the external features, you will recognize the cheese by its oily taste, which also contains light grassy notes. The aftertaste is also oily. When eating a fountain, it is as if we are transported to a garden covered with herbs or fresh green grass.
History of the fountain
Fontina is among the Italian cheeses with a rich history. The preparation of this type of cheese has become a real tradition. It is known that it was produced in the Valle d'Aosta in the twelfth century. However, it received its modern name only in the seventeenth century. The first mention of cheese in the securities of the monastery of Gran San Bernardo dates from this period. Since then, his fame has spread far and wide. The name of the cheese is interpreted in different ways.
Some suggest that this is how the best pastures in the region are meant, while others believe that the word describes the most characteristic quality of the cheese, namely melting. This assumption is based on the fact that the Italian word fontina translates as melting. With small steps, but still very safe, the fountain occupies a safe place on the table of every gourmet.
Composition of the fountain
Fontina has a composition that is rich in various valuable substances. It contains saturated fats, polyunsaturated fats, monounsaturated fats, valine, alanine, arginine, glycine, lysine, proline, serine and others. This type of cheese is a source of iron, calcium, phosphorus, copper, selenium, manganese, magnesium. It also contains vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B9, vitamin B12, vitamin E and vitamin K.
Production of fontina
Fontina refers to semi-hard cheeses. As we have learned, it has a yellowish to golden surface and a soft core. It is worth mentioning, however, that the characteristics of the cheese are acquired in the process of preparation of the product. The selected milk from which the cheese is made also plays an important role, as it is obtained from a special breed of cows.
In Rule fontina matures for at least three months at a temperature of 8 to 12 degrees, and some of the cheeses are given more time. Of course, in this situation, we have a varying color and aroma. The difference is immediately reflected in the price, because logically the products that have matured for a longer time have a higher value.
Fontina selection and storage
The ripened cheese, ready for sale in retail chains, is in the shape of a pie. It has a diameter of 30 to 45 centimeters and a height of 7 to 10 centimeters. The cheese offered on the market has a special seal that guarantees its origin and quality. It bears the inscription FONTINA DOP ZONA DI PRODUZIONE • REGIONE AUTONOMA VALLE D'AOSTA, certifying that the product is manufactured in Valle d'Aosta. If such a guarantor is missing, the quality of the given fountain is in question.
When choosing a fontina, grow the type of cheese and its color. If it differs from the above, it is better not to take the offered cheese. With a little pressure you can also check the condition of the consistency. As a rule, the fountain is elastic and does not break. Once you buy cheese, store it only in the refrigerator.
Cooking with a fountain
The distinctive soft and delicate taste, as well as the slightly spicy aromas cannot be ignored just like that. Fontina easily manages to find a place in cooking. When the cheese is younger, it is better to use it without heat treatment. If you serve it even on its own, cut into pieces, you will surely impress your guests. As a rule, such a fountain is served as an appetizer and combined with red wine. Well-ripened cheese is used in a number of recipes that require heat treatment. It is mostly used in the preparation of fondue.
That's why we offer you a fondue recipe to diversify the weekly menu:
Necessary products: 500-600 grams of Fontina cheese, 1.5 glasses of white wine, 3-4 tsp. potato flour, black pepper, nutmeg, cumin
Method of preparation: For this purpose, white wine is poured into a special vessel (or the most common pot) over low heat. After the alcohol has warmed up, the fountain is added to it. The ingredients are mixed until completely combined. To thicken the mixture even more, add the potato flour. Keep in mind that it must be pre-dissolved in a little wine.
Finally, spices are added. Sprinkle with black pepper, nutmeg and cumin. Of course, it is not necessary to dwell on these spices. You can choose others, as long as you think they would suit the fondue. When the specialty is ready, remove it from the heat. After serving, dip pieces of bread stuck in a fork with a long handle and eat.
The delicate and refined taste of fontina allows the cheese to be included in many other recipes. The dairy product is placed in soups, sauces, salads, pastas, casserole. Combines with all kinds of fresh vegetables, as well as other cheeses, including taleggio, gorgonzola, parmesan.
Benefits of the font
Although Fontina is a very appetizing and fragrant cheese, it is known not only for these qualities. The popularity of the dairy product is largely due to the fact that it contains a significant amount of minerals and vitamins that we need to enjoy good health.
Thanks to the cheese, the level of cholesterol in the blood is normalized, as well as the water balance. Eating fontina strengthens the bone system and has a nourishing and regenerating effect on our skin, hair and nails. Consumption of this type of cheese has a positive effect on our cardiovascular system.
