CheeseForum.org ยป Forum
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
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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.
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PDO? Predominately Dead Organism?
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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....
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USA seems to have a lot of cheese that I have never heard of. SO what does a fontina look/taste like.
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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): Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity. It melts well.
I really like it in omelettes.
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Ok thanks for that. That gives me a better idea.