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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: LadyLiberty on February 12, 2009, 12:34:23 AM

Title: Fontina Cheese Making Recipe?
Post by: LadyLiberty on February 12, 2009, 12:34:23 AM

Tom and I are looking for a recipe for Fontina, with no luck on the internet.  Well except for this:

http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/pages/fontinacheese!opendocument

But that's a really unsatisfactory recipe and rather difficult to fill in the blanks.

I wasn't even sure what category to put Fontina in under the cheeseboards.  It's apparently a PDO type cheese.  "Dang Ferners." ;)  Just joking.

Title: Re: Fontina Cheese Making Recipe?
Post by: Cartierusm on February 12, 2009, 12:56:58 AM

PDO? Predominately Dead Organism?

Title: Re: Fontina Cheese Making Recipe?
Post by: LadyLiberty on February 12, 2009, 01:01:47 AM

Quote from: Cartierusm on February 12, 2009, 12:56:58 AM

PDO? Predominately Dead Organism?

hehe
Protected Designation of Origin.

http://en.wikipedia.org/wiki/Protected_designation_of_origin

Lots of foods have this in Europe.... Fontina, Manchego, many different wines, sausages....

Title: Re: Fontina Cheese Making Recipe?
Post by: Tea on February 12, 2009, 09:15:25 PM

USA seems to have a lot of cheese that I have never heard of.  SO what does a fontina look/taste like.

Title: Re: Fontina Cheese Making Recipe?
Post by: LadyLiberty on February 12, 2009, 09:28:14 PM

Quote from: Tea on February 12, 2009, 09:15:25 PM

USA seems to have a lot of cheese that I have never heard of.  SO what does a fontina look/taste like.

Well it's an Italian cheese actually, it's just being sold here.  It's a creamy, not very sharp, but flavorful meltable cheese.

From Wikipedia (http://en.wikipedia.org/wiki/Fontina):

Quote

Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity. It melts well.

I really like it in omelettes.

Title: Re: Fontina Cheese Making Recipe?
Post by: Tea on February 12, 2009, 09:29:39 PM

Ok thanks for that.  That gives me a better idea.