Fontal

Widely available, industrial cheese whose production methods are similar to those of Fontina. There are various varieties of this cheese, produced principally in Piedmont and Lombardy and which can be used to effect in a number of recipes.

Organoleptic characteristics

Aspect and texture
semi-hard, compact, yellow paste with few holes
Taste
sweet with faint traces of milk and stable
Serving suggestions
n.d.

Technical characteristics

Milk
full fat, pasteurised, cow’s milk
Production method
industrial
Paste
cooked, pressed
Salting
dry
Ripening
at least 60 days
Production period
throughout the year
Fats
45 % F-Dm
Weight
10 -12 kg
Dimensions
30-40 cm diameter, h. 8-10 cm
Producers
dairies in northern Italy
Codice forma
n.d.
Codice tagliato
n.d.

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