Fontina

To produce the perfect wheel of Fontina cheese, artisans rely on their expertise and the quality of their milk to get the ideal texture and blend of flavors into the final product. Like many other cheeses, it all begins with milk, curdled in a vat with added cheese cultures and rennet (in this case our supplier uses animal rennet). Then the Fontina is strained through, you guessed it, cheesecloth and placed into wheel-shaped molds to all the paste to set up. After that relatively simple process, we’re left with a young Fontina Semi-Soft Cheese ready to be shipped over to our stores and scooped up by our shoppers! And what a tasty, semi-soft cheese it is to scoop up! Like many other cheeses of Italian origins, Fontina has the taste and texture to be enjoyed all on its own, unclouded by additional flavors. It makes for a wonderful slice to be served as a semi-soft cheese on a cheeseboard and with a woodsy, cherry-forward red wine. However, Fontina is particularly delicious when paired with savory foods such as meats, eggs, other cheeses, and pasta. The nutty, somewhat mushroom-like notes in the cheese go great with savory dishes while the cheese itself imparts a soft, creaminess to anything you use it in.