Fontal
Fontal is a very popular Italian cheese, characterized by a cooked curd process.
Some productions, particularly in Piedmont and Lombardy, stand out for their meticulous craftsmanship and the quality of the milk used, making them ideal for culinary use.
Characteristics
Region
Milk Origin
Appearance
Straw-colored, semi-hard, compact paste, with few eyes
Taste
Sweet, with light hints of milk and stables, more marked with prolonged maturation of up to 6 months.
Pairings
White wines, light beers. Blueberry compote, orange marmalade, acacia honey. Ciabatta bread.
Technical specifications
| Milk | cow's milk, pasteurized milk, whole milk |
|---|---|
| Processing | industrial |
| Cheese paste | cooked, pressed |
| Salting | dry |
| Seasoning | minimum 60 days |
| Production | all year round |
| Fat | 45% Mgss |
| Weight | 10 -12 kg |
| Diameter | diameter 30-40 cm, h 8-10 |
| Producers | Northern Italian dairies |
| Whole Cheese Code | 1006520 |
| Cutted Cheese Code | 1006521 |
