Where To Buy Fontinella Cheese

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Where It All Began

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It is believed that Fontina cheese has been made in this Northern region of Italy since at least the 12th century. Of course, in those days it was just the cheese they made and was probably simply known as Caseus .

There are some references over time to a cheese that sounds like Fontina. For example, it is mentioned in the 1477 edition of Summa Lacticinorum, a work by an Italian doctor and is depicted in a 1480 painting.

The actual name Fontina begins to appear though only in the 1700s. Here it is seen in the shopping lists of monks!

The meaning of the name is debated. It could come from the name of a hamlet, Fontin, or a village, Fontinaz or even from a 13th century surname, de Funtina. It might also be derived from the old French words Fontis or Fondis, which were to do with melting. In Italian, Fondente is a word in the same vein .In any case, Fontina Val dAosta is the authentic original Fontina cheese.

Fontina Cheese Taste Profile

There are two forms of fontina cheese. A younger fontina cheese with a soft and creamy texture. This cheese is suitable for making fondue recipes. Then there is a more aged and mature fontina cheese, which has a nutty and rich flavour. Also, because of its high fat content , it also melts very well. Therefore, you can easily put it in sandwiches like these.

All in all, fontina cheese has a fairly pungent and earthy flavour. In addition, fontina cheese is known as a popular pairing with roasted meat, such as roast venison, and truffle recipes.

If you are looking for more cheese substitutes, you might be interested in these:

If you want to pair the cheese with some sausage such as andouille sausage, you should its an excellent idea. You can also try these andouille sausage substitutes. The same can be said with pairing the cheese with a heavy wine like Madeira wine. Or try the Madeira wine substitutes.

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Baked Scalloped Potatoes With Fontinella Cheese

This post is sponsored by Stella® Cheese but the content and opinions expressed here are my own.

Can you believe that the holidays are literally days away? We are going to be joining our family out of town, so we want to make sure we make the most of our visit. Its always a great idea to split up the cooking so that the host doesnt have mounds of things to prepare.

Of all of the side dishes that I love making, I would say that a scalloped potato dish is always a win. I added tons of shredded Stella® Fontinella cheese and some grated Stella® Parmesan cheese to a traditional scalloped potato dish, to give it a bold and unique taste!

I love a good recipe that incorporates ingredients that are hearty, flavorful, and that allow for modifications if needed. For this scalloped potato recipe, I used Fontinella cheese because of its sweet and sharp flavor. Feel free to use the kind of cheese you like!

Grating your own cheese really makes for a delicious and fresh taste to your finished product! That is one of the reasons I love grating my own cheese! Plus, you can use the different grate sizes to meet your recipe and presentation needs!

  • 4poundsYukon Gold Potatoessliced into 1/8″ rounds
  • 2cupsStella ®Fontinella Cheesefreshly grated
  • 1/2cupStella ®Parmesan Cheesefreshly grated, plus some extra for topping
  • 1tspThymefresh or dried

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A unique cheese, Stellas Fontinella cheese is delicately sweet and creamy smooth, with just a hint of sharpness. The name comes from the Italian word, fondere, which means melt. As expected, Fontinella cheese melts beautifully in sauces, casseroles, and grilled cheese sandwiches.

Fontinella is a versatile semi-hard cheese that will enhance most any recipe, but is also a wonderful snacking cheese to enjoy on your next cheese board.Looking for delicious and unique snacks to fit your keto lifestyle? Look no further! This Wisconsin cheese has 0 carbs and a high protein content which makes it perfect for your keto diet.

What Is Fontinella Cheese

Fontinella® cheese should not be confused with the Italian made fontina cheese, which is a creamy semi-hard cheese that is celebrated. Fontinella®, though sounding Italian, is actually made in North America, and has been produced for roughly a century. It is also a semi-hard cheese, but it has a tangy flavor, melts well and has a creamy texture that many people enjoy.

Right now the only brand that produces Fontinella® cheese on a widescale basis is the Stella label, which is a subset of the Saputo Cheese Company. Saputo manufactures and distributes cheeses in both the US and Canada. However Saputos fontinella® cheese is manufactured exclusively in the US and the cheese name is a registered trademark.

Given that it is currently only manufactured by one company, its fairly easy to describe. Stella Fontinella® cheese is a cows milk cheese, white in color, and deriving tang from several months of aging. It is made in rounds but usually sold in half pound to pound increments . Price will vary depending upon your vendor, but you can expect to pay about $6-$8 US Dollars per half pound.

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How It Comes To Be

This all being said, how is Fontina cheese actually made? Well, as with all cheese, it starts with milk!

In the case of Fontina, cows milk is used and only milk from one cow milking. According to the aforementioned PDO rules, the milk must be raw whole milk from the Valdostana breed of cattle, which can traditionally be found in the daosta valley.The first stage of all cheese manufacture is about separating the solid part of the milk from the liquid. The solid part, mainly containing the protein casein, can then be processed to form various different cheeses as indeed can, in some cases, the liquid part.

In order to produce Fontina, some bacteria are added to the milk, which increase pH and can be useful in the later ripening process. The milk is then heated and rennet added in liquid form. After around 45 minutes, a viscous gel is formed. This gel is cut into small, corn kernel sized pieces. This results in moisture being expelled from the solid cheese protein .

After further heating, the solid cheese curd is removed from the liquid by using a cheese cloth. This solid mass is then put into a cheese mold and pressed in order to expel more moisture. The final step in this stage of the cheese production is salting. This can be done both by rubbing salt into the cheese, but also by submerging it and leaving it for a time in brine solution.

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