Gran Soresina Parmigiano Reggiano
This cheese can only be made from the provinces of Parma, Reggio Emilia, Bologna, Modena, and Mantova. It is made with the evenings milk added to the naturally made skim milk from the mornings milking. It is aged at least 24 months to produce the sharp nutty and fruit flavors. This is a versatile cheese that is good on cheese plates, salads or grated on pastas.
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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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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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