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Widespread industrial cheeses, with a process that resembles that of Fontina, presents several productions, especially inPiedmont and Lombardy, with a bonus to accuracy are valid for example for use in the kitchen.

Organoleptic characteristics
Aspect and texture: straw-colored paste, semi-hard, compact, with little holes
Taste: sweet, with hints of milk and livestock equipment
Serving suggestions: White wines, lagers. Blueberry jam, marmalade, honey acacia. Bread type "strip"
Technical characteristics
Milk: vaccine, pasteurized whole
Production method: industrial
Paste: cooked, pressed
Salting: dry
Ripening: 60 days minimum
Production period: all over the year
Fats: 45% Mgss
Weight: 10-12 kg
Size: diamter 30-40 cm, h 8-10
Producers: dairies in the North of Italy