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 A
traditional Italian cheese, form northern Italy, made from unpasteurized cow's milk.
Fontina cheese ('Fontina Val d'Aosta'),
one of Italy's great cheeses, has been made in the Aosta Valley in the
Alps since the 12th century.
It is
processed into a pale straw colored cheese with a firm, creamy texture
providing a slightly nutty and buttery flavor.It is often used as a dessert cheese and as an ingredient in an Italian version of The best fontina is produced in the Val d'Aosta region of northwestern Italy, however, fontina is produced in other regions and countries such Denmark, France and the United States.
Uses: Young Fontina is used in as a table cheese, and in cooking especially fonduta (fondue.). Mature Fontina is a hard grating cheese.
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