Ingredient

Fontina

Among the most popular Italian cheeses, fontina stands out in particular for its soft texture, as well as for its sweet taste and unmistakable fragrance, which makes it perfect not only to eat on its own, but also to prepare fondue, as well as other typical specialties of the Aosta Valley, such as gnocchi alla bava. In reality, however, fontina is also very popular for garnishing rice-based first courses. Produced from cow's milk of Aosta Valley origin, fontina achieves its good and unmistakable fragrance with a maturation period generally of no less than four months.

Use in cooking

Although this cheese originating from the Aosta Valley can also be enjoyed on its own, it can actually also be used to prepare the classic fondue, as well as the famous gnocchi alla baba, as well as rice-based first courses.

Preservation

Those who do not have a cellar at a constant temperature can store the fontina in the refrigerator, taking care to wrap it in tight film to preserve its humidity.