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Fontina cheese comes from a strictly defined region in Northern Italy near the Swiss border called Val d'Aosta. In the United States, a cheese called fontina comes in wedges with a red wax covering. In Italy, the fontina cheese has a brownish crust and comes in wheels 12 inches to 15 inches in diameter and 3 inches to 4 inches thick. Fontina is ivory in color and semi-hard and the process of fermentation causes the occasional bubble in the cheese.
Fontina is a type of Italian cheese. It is produced in the northeastern province of Aosta using cow's milk in a recipe that dates back to the 12th century.
Cheese is a much-loved ingredient that add flavor to foods from sandwiches to casseroles, but it comes in so many varieties that cooking with cheese can be overwhelming. It's not realistic for home cooks to stock every variety of cheese they might want to use in a recipe, so substitutions are sometimes necessary. While cheese connoisseurs might say there is no true substitute for Fontina, or for any particular type of cheese, you can still approximate most aspects of its flavor and texture.
Fontina cheese is a softer cheese originating from the Italian Alps where a specific breed of cows are raised in a pristine micro-climate and milked to produce the creamy milk rich in natural vitamins and flavors for this cheese. The totally organic, nutty-flavored cheese was popularized in North America by the Danes, but you can try to make your own version. You will not be able to call it Fontina since your ingredients and procedure will be different, but it will be similar.
Fontina cheese is a semi-hard cheese made from the whole milk of cows in the Aosta Valley of northern Italy. It has a vibrant history beginning with the settlements in the valley, and the name Fontina has since been protected by Europe's DOP. Fontina cheese has a buttery and nutty flavor. It is a good source of protein, vitamins and minerals, but it also has a high level of fat.
