What does fontina cheese taste like

You can of course use regular knives, but there is just something about having the right tools for the job! Your cheese consists of several layers of flavour, and the taste may differ depending on where you cut it. To ensure that you enjoy all aspects of your cheese, you should consider the shape when cutting. Don't know how much cheese to serve? Fontina Cheese What is Fontina? How Fontina is made To produce a perfect wheel of Fontina, artisans rely on their expertise and skill to work in symbioses with the mountains of Valle d'Aosta.

Sub stitutes for Fontina Look for other semi-hard cheeses that emulate the rich taste of Fontina when looking for a cheese to use in its place. Manchego Cheese. Havarti Cheese. Edam Cheese. The cultures used for Italian-style fontina are active at up to degrees. As a result, more moisture is expelled from Italian-style fontina since it can be cooked at a higher temperature. As a general rule, cheeses become firmer and drier as they age. The majority of the Italian-style cheeses we tasted were aged at least two months, while one of the Swedish-style fontinas was aged just three weeks.

The maker of the other Swedish-style fontina would not share this information. For the plain tasting, we removed the rinds and cut the samples into thin rectangles so tasters couldn't tell the original shape of the cheese.

Manufacturers also closely monitor the temperature and humidity of their aging rooms as well as control the amount of air that circulates around their wheels. Most of the manufacturers told us that they allow their cheese to cure in the open air for a period of time. Some are then covered in wax or placed inside plastic bags, which essentially stops moisture loss, or coated in a thin, breathable plastic layer, which slows moisture loss, for the remainder of the aging phase.

Higher-moisture cheeses are smoother, softer, and squishier. Lower-moisture cheeses, unsurprisingly, are firmer and drier. To get a clearer sense of the differences, we asked an independent lab to measure the moisture levels of the cheeses in our lineup. Most of the products we tasted had 8 or 9 grams of fat per serving, which indicates that they were made with whole milk.

One of them had more, 10 grams per serving, and that extra fat and richness bumped it to the top of our rankings. There was a big range in sodium, from to milligrams per serving. But our tastings convinced us that you can get great results with an affordable supermarket fontina, too. It was flavorful enough to enjoy on its own and melted perfectly, enhancing both the flavor and texture of the strata.

Like the other Swedish-style cheeses, it had a distinctive red wax coating similar to those commonly found on gouda. It looks like you already have an account on one of our sites. Absolutely the best chicken ever, even the breast meat was moist!

It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. Traditionally made from unpasteurized milk, the texture is semi-hard, smooth and adorned with small holes in the body.

The stretch drying process of mozzarella is also very similar to fontina. This leads to the texture and consistency of fontina and mozzarella being very similar. Common types of soft cheese are feta, Brie, ricotta, cream cheese, Camembert, Chevre, Roquefort, and gorgonzola, and — of course — cottage cheese.

Just like Swiss cheeses, this variety also originates in the Alps. Fontina is soft and buttery, which makes it an excellent choice for sandwiches or bruschetta.

Stella Fontinella is a versatile semi-hard pale cream colour cheese that is subtly sweet and creamy smooth, with just a hint of sharpness. It is an excellent melting cheese and works beautifully in sauces, casseroles and in grilled sandwiches.

In fact, the name comes from the Italian word « fondere, » which means melt. While mozzarella may not be the first choice for replacing fontina, it can certainly do in a pinch. In Switzerland, Gruyere cheese coming from the Swiss Alps is used like Fontina cheeses as a favourite ingredient of fondue even near the border of Italy. Swiss also use Gruyere cheese while preparing souffles and root vegetable gratins. It is a hard cheese usually associated with Swiss cheese even if it has somewhat larger holes than Gruyere.

The taste of Emmental cheese is slightly acidic and fruity. It is a third possible substitute of Fontina from Switzerland. Appenzeller is famous among Swiss people not only in its aged form but also in its younger form. People like its non-aged form due to its mild taste and creamy texture, which makes it more alike Fontina than its aged version which is popularly known as its festive version as it is cured with wine-soaked peppery brine.

Conventionally this semisoft Italian cheese was used on various Italian dishes like focaccia, pizza or as table cheese paired with fruits in melted form but now it is used as an alternative to Fontina due to its mild and buttery flavours. It is a semi-hard cheese derived from the milk of the cows found in Po valley of Italy.

Most of the people are more familiar with this Fontina cheese substitute as it is commonly found in sliced form on the counters of daily need stores. It is a French variety of Fontina cheese that looks more like Swiss Gruyere. It has melt-able consistency and buttery taste along with the subtle hints of the flavours of the plants and flowers the French cows graze upon. It is usually used in France in combination with potatoes, especially while preparing national staple gratin popularly known as a tartiflette.

It is a substitute of Fontina cheese from Netherlands which is found in the small spherical form with the familiar waxy and red crust. The cheese that comes from the Edam town of northern Holland, works well as table and cooking cheese both. Thus, there are a number of substitutes that can be used instead of traditionally used Italian cheese, Fontina cheese, in various cheese trays.

These substitutes are used by the cooks due to their milder taste and semisoft texture resembling with that of the original Italian cheese. So, if you want to make various warm cheesy dishes like sandwiches, grilled hamburgers with cheese topping, gratin and fondue then you can use any of the Fontina cheese substitutes discussed above to replace the original Fontina.

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