I noticed that Fontina cheese is often included in US recipes. In the UK its very difficult to obtain unless you go to a specialist cheese shop. Its an Italian cheese which has DPO status so in Europe it can only be sold as Fontina if it is made in Italy in the Aosta Valley (from specific cows milk).
Fontina - Wikipedia
I am wondering how much it is used in recipes in Italy and also whether I will ever get to taste it. It sounds very lovely with earthy mushroom flavours...
fontina-cheese
Fontina - Wikipedia
Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content around 45%. It can be identified by a Consortium stamp of the Matterhorn including the script "FONTINA".
I am wondering how much it is used in recipes in Italy and also whether I will ever get to taste it. It sounds very lovely with earthy mushroom flavours...
Milk is delivered directly from the pasture to the creamery, where large copper cauldrons are filled and heated. Enzymes and calf rennet is added to promote coagulation of the milk, resulting in the formation of curd. When firm, it is then separated and drained through a cheesecloth, before being placed in wheel-shaped moulds. After it has brined for 2 months, the wheel is ready for aging in the caverns of Valle d'Aosta. A process of pure artisanship, workers tend to the cheeses by turning, brushing and salting them every other day. After 3 months maturing in the humid grottos, the cheese is officially labelled Fontina.
fontina-cheese