Fontal

Fontal is a type of cheese that originated in Italy. It is a semi-soft cheese made from cow's milk, and is known for its creamy texture and mild, slightly sweet flavor.

History

Fontal cheese is believed to have originated in the Italian Alps, where it was traditionally made by dairy farmers during the summer months. The cheese is named after the town of Fontal, located in the Piedmont region of Italy.

Production

Fontal cheese is made by heating cow's milk to a specific temperature, then adding rennet to coagulate the milk. The curds are then cut, heated, and stirred until they reach the desired consistency. The cheese is then pressed into molds and aged for a period of time, typically between two and four months.

Characteristics

Fontal cheese is characterized by its pale yellow color and small, irregular holes. It has a thin, edible rind and a creamy, slightly elastic texture. The flavor of Fontal cheese is mild and slightly sweet, with notes of butter and nuts. It is often used in cooking, as it melts well and adds a creamy texture to dishes.

Uses

Fontal cheese is versatile and can be used in a variety of dishes. It is often used in fondue, melted on top of pizza, or served with fruit and wine. It can also be used in pasta dishes, sandwiches, or simply enjoyed on its own.

See also

• List of Italian cheeses
• List of cow's milk cheeses