Fontal – Cut up finely and heated, the compact mass is consolidated on the bottom of the vat. It is then placed in circular moulds of about 14 kg, placed under a press for at least 12/18 hours in order to help the rapid draining off of the whey. Fontal is aged in very damp places, at a temperature of +4°/+8°C for at least 60 days.
Periodically the cheeses are sponged with warm water and salt to avoid the formation of mould. This cheese has a shiny straw-yellow melting paste, with a mild and balanced flavour. Its use in cooking is particularly recommended in baked dishes, where Fontal melts easily, blending with the other ingredients.
Is a cheese with a semi-cooked paste, made from pasteurized cow’s milk and is the modern evolution of Fontina PDO, to which its name is similar. Animal rennet and milk enzymes are added to pasteurized cow’s milk, brought to +35°C and the curd is formed in 35 minutes.