Fontina!

Three posts in 24 hours.  Wow, am I glad I’m all caught up after this!

Today, we’re reviewing a cheese that I actually tried before starting Cheese Cheese Everywhere.  I enjoyed it and thought it would be fun to review it again.

Fontina cheese is a semi-soft Italian cow’s milk cheese.  It’s been made in the Alps since the 12th century.  It is noted for its earthy, mushroomy, and woody taste, and pairs exceptionally well with roast meats and truffles.

Interesting fact: Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of 550 to 700 metres (1,800 to 2,300 feet) and fed only with rich grass to give it a distinctive aroma.

As mentioned above, I enjoyed this cheese a lot.  It’s labeled semi-soft but I found it to be rather firm.  I guess some see the cheese semi-soft and others see the cheese semi-firm.  This would be a nice cheese to on a cheese board or served on crackers and might even work well melted on a burger.

Try it and I promise you’ll like it :)

Stay cheesy!

Captain Cheese