Fontina DOP Cheese

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This delicious cheese, made from pasteurized cow's milk, is recognizable by its soft, nutty flavour and characteristic smell. With a light yellow colour and small round holes, it is a firm and full cheese, which melts wonderfully on your tongue.

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Italy is known for good food and it’s quality products. This certainly applies to the cheeses from Italy and Fontina is one of the jewels that originated in the Northwest of the country. In Aosta, located at the border where Italy meets with France and Switzerland, it is produced between the highest mountains of Europe. This delicious cheese, made from pasteurized cow's milk, is recognizable by its soft, nutty flavour and characteristic smell. With a light yellow colour and small round holes, it is a firm and full cheese, which melts wonderfully on your tongue.

An excellent table cheese

Originally, Fontina is served with grapes or celery, combined with white bread toast. Nowadays this cheese is used in many other ways, including the enrichment of sauces and fillings for different dishes. Due to its smooth texture the cheese melts well, making it an excellent cheese to create a  delicious cheese fondue.

Ingredients: 
Fat 50+ , pasteurised cow's milk, rennet, salt, vitamins A, B and D

Quality
Your cheese is freshly cut and vacuum-packaged!
The hard structure of Fontina Cheese makes it perfectly suitable for sending by post. This is an orginal Fontina Cheese

Fontina dop cheese

More information
Dimension whole cheese 24 x 12 cm
Brand Fontina DOP
Flavor strength Pithy
Country origin Italy
Nutritional information per 100 grams
fat (gr) 28.6
Saturated fat (gr) 20
Calcium (mg) 717
Calories (kcal) 345
Kilojoules (KJ) 1431
Carbohydrates (gr) 0
Protein (gr) 21.9
Sodium (mg) 0.592
Type of milk Cow
Gluten free Yes
Type of rennet Abomasal rennet
Sugar free No
May contain traces of peanuts. Yes
Edible cheese rind No
Lactosevrij No
Pasteurised Yes
Limited shelf life No
Made of Meadow Milk Meadow milk comes from farms where the cows are free to roam in meadows for at least 120 days each year, from Springtime through to the Autumn, and for at least 6 hours a day.
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