Ingredients Guide

Fontina cheese, a semi-hard cow's milk cheese with a nutty flavour and a melt-in-your-mouth texture, is a true Italian culinary gem. This guide provides a deep dive into Fontina, covering everything from its origins and uses in the kitchen to its nutritional benefits and ideal pairings. Whether you're a seasoned chef or a curious home cook, this article will equip you with all the knowledge you need to appreciate and enjoy Fontina cheese.

1. History of Fontina Cheese:

Fontina cheese hails from the Aosta Valley, a mountainous region in northwestern Italy, bordering France and Switzerland. The cheese's history dates back to the 12th century, with its name likely derived from a family named Fontin who were early producers. Traditionally, Fontina was made using milk from a single milking of Valdostana cows, a breed native to the Aosta Valley. This artisanal cheese was initially crafted by shepherds in the alpine pastures and has become a beloved part of Italian culture.

Throughout history, Fontina has been a staple in the cuisine of the Aosta Valley. It has been used in everything from simple dishes like polenta with Fontina to more complex preparations. Its versatility and excellent melting properties have made it a popular ingredient both within Italy and beyond.

2. Cooking Techniques:

Fontina is incredibly versatile in the kitchen due to its excellent melting qualities and rich flavour.

• How to cook Fontina (general overview): Fontina is best used when melted. It's frequently incorporated into gratins, fondues, sauces, and sandwiches. Avoid overcooking, as this can make it tough. It can also be eaten cold, providing it’s been stored correctly.
• How to prepare Fontina for cooking: Fontina is usually sold pre-cut. If you have a large block, cut it into the size required for your recipe. Ensure the cheese is at room temperature before using for optimal melting.
• How to grill Fontina: Grilling is not a common method for Fontina, as it melts quickly. However, you can use a grill for dishes such as Fontina-stuffed peppers by first baking them and then lightly grilling to melt the cheese on top.
• How to bake Fontina: Baking is an excellent way to use Fontina. You can bake it in its rind (creating a fondue-style dish), use it in a potato gratin, or bake it on top of vegetables. Preheat your oven to the temperature the recipe states.
• How to sauté Fontina: Sautéing isn't a standard technique, but you can quickly melt Fontina to form a sauce. For example, you might sauté a small amount in a pan with a little cream to make a quick pasta sauce. It should be melted on a low to medium heat.

3. Ingredient Preparation:

• How to cut Fontina: Use a sharp knife or a cheese slicer for the best results. The cheese should be easy to slice, and the texture remains intact. For grating, use a box grater or a food processor.
• How to dice Fontina: Cut the cheese into even cubes for use in salads, fondues, or as a snack. Try and keep them to a similar size to avoid uneven melting.
• How to mince Fontina: Mincing Fontina is uncommon. You can finely grate or shred the cheese. This is most useful for sauces or topping dishes. Make sure the cheese is cold before grating.

4. Storage:

• How to store Fontina (short-term and long-term): Wrap Fontina tightly in wax paper or plastic wrap and store it in the refrigerator. Store it in the cheese drawer (or the warmest part of your refrigerator) where it can be stored at a temperature of around 4°C (40°F). This will help to maintain its moisture and prevent it from drying out.
• How long does Fontina typically last under different storage conditions? Properly stored Fontina can last for 2-3 weeks in the refrigerator. Once cut, its shelf life decreases, so eat it within a week or two. If you notice any mould growth, trim off the affected area (about 1 inch around the mould), and the rest is usually safe to consume.

5. Substitutions:

• What are good substitutes for Fontina if it's unavailable or if someone has an allergy? Good substitutes include Gruyère, Emmental (Swiss cheese), or Raclette. They all offer a similar melt and flavour profile but may differ slightly in intensity. For those with dairy allergies, consider using a plant-based alternative like a cashew or almond-based cheese, although these will have a different flavour.

6. Nutritional Information:

• Fontina nutrition facts (calories, macronutrients, vitamins, and minerals): A 28g (1oz) serving of Fontina cheese typically contains around 110 calories. It's high in fat (around 9g) and protein (around 7g). It also contains small amounts of carbohydrates (less than 1g). Fontina provides calcium, phosphorus, and vitamin A. As a full-fat cheese, it contains saturated fat.
• What are the key health benefits (or allergies and sensitivities) of consuming Fontina? Fontina is a good source of calcium and protein. However, it's high in saturated fat and sodium. It is not suitable for those with lactose intolerance unless you have an aged Fontina cheese. People with milk allergies should avoid it. If you have high blood pressure, consume it in moderation. It's best enjoyed as part of a balanced diet.

7. Pairing:

• What flavours and ingredients go well with Fontina in culinary applications? Fontina pairs exceptionally well with earthy flavours. Good pairings include potatoes, mushrooms, truffles, prosciutto, and crusty bread. It's commonly used in dishes with pasta, polenta, and vegetables. In terms of wine, try it with a dry white wine like Pinot Grigio or a light-bodied red like a Valpolicella.

8. Cleaning and Washing:

• How to wash Fontina properly to remove dirt and contaminants. Fontina doesn't need washing. The rind is often left intact and adds flavour. If the cheese is dirty or has any external contaminants, simply trim off the affected area with a knife.

9. Ripeness:

• How to tell if Fontina is ripe. You don't need to worry about ripeness in the same way as, for instance, a Brie. It's typically ready to eat when you buy it. However, the older the cheese, the stronger the flavour. The texture of the cheese should be creamy but still firm. Look for a smooth, pale yellow interior.
• When is Fontina in season? Fontina is available year-round, thanks to modern production methods. However, the best Fontina is usually sourced during the spring and summer months when the cows are grazing on the freshest alpine grasses.

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