Aromatic and flavourful, Fontal is one of the best-kept secrets from the Italian kitchen. Made from pasteurised cow’s milk, this cheese is produced in northern Italy. Smooth and dense, fontal has a slightly elastic texture that sets it apart from other cheeses.
With a smooth, thin, elastic, and orange-red rind, fontal looks very appetising. It tastes mild, milky, and buttery with a hint of almonds. It is perfect as a table cheese and goes well with many dishes. It melts quickly and hence, is ideal for pasta and pizza. Use fontal when you want to enjoy grilled cheese or fondue.
Milk, Salt, Rennet, Conservative E251. Conservative in rind E235
The origin of fontal lies in the Valle d’Aosta of northern Italy. It is a combination of two very popular kinds of cheese, Fontina, and Emmental, hence the name. It is aged 45-60 days and tastes sweet, mild, and buttery. Made from the milk of alpine cows, fontal has a distinct flavour and smell that makes it a staple in Italian homes.
How to use
Fontal is an absolute delight. It is versatile and can be put into a lot of dishes. It is delicious when melted and tastes heavenly on fondues. One of the classic Italian dishes is cheese fondue made using fontal. For a simple treat, you can serve fontal on your cheese plate or snack on it along with crackers. Grilled cheese made with fontal makes a memorable treat.
Melt it in pasta sauces or put it on pizza. Fontal make pasta sauces creamier and richer. The mild and buttery taste of fontal will enhance the savour of your favourite dishes. Creamy fontal make perfect cheese and tomato pie. Top your lasagna with a creamy layer of it. Fontal on baked ravioli is another delight. Another simple way to enjoy fontal is to add it to eggs. Have a hearty breakfast with eggs, bread, along with fontal.