Fontina cheese is a cow's milk cheese from the Aosta Valley
This Italian cheese can be enjoyed on a cheese board or melted for fondue.
Enjoy this type of cheese on a charcuterie board with prosciutto and salami.
A derivative of the classic Italian mountain cheese Fontina Val d’Aosta, Italian fontal is a smooth, creamy cheese. While originally fontina was made from unpasteurized milk from cow's, this variation uses pasteurized milk. Yellow in color, it has a slightly sweet yet nutty taste. It is often melted in gourmet fondue dip and enjoyed spread on sandwiches.
A wonderful melting cheese, use fontal in toasted sandwiches, paninis, and even crepes. For a curious chef searching for different Italian-style culinary combinations, substitute fontina for mozzarella cheese when making homemade pizza.
Cow's milk, salt, enzymes, lactic cultures. Contains: Egg Lysozyme,
Product of Italy