Fontal

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Fontal is a semi-hard cheese that is excellent as an aperitif and accompanied by jams and marmalades.

More details

Size

600 g c.a. 1,2 kg c.a. 2,5 kg c.a.

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Fontal

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Fontal's crust is thin, smooth, elastic, captured with wax, the color is orange-red. The dough is compact, soft, and elastic, white in color, with sparse eyes. The maturing of this cheese is average. Great consumed with warm bread and jams.

More Information
Size	600 g c.a. 1,2 kg c.a. 2,5 kg c.a.
Storage	To be stored in a cool and dry place. Cover the sliced side with a cloth.
Location	Prodotto in Italia
Milk	Vaccino
Aging	Short
How it's made	For the production of Fontal, raw milk obtained from a single milking is used, to which veal rennet is added. The curd obtained, rennet, is minced and cooked at about 50 degrees. The paste obtained is inserted into the typical bundles with the concave side. A pressing is performed to remove the whey. it follows the salting and brushing for a month which gives the typical orange color to the crust and the seasoning.
cheese typology	hard cheese
Type of milk	cow's milk

Combinations

The Fontal is excellent consumed in purity, or with jams. Recommended white Collio wine

Technical Identity

cheese typology

hard cheese

Type of milk

cow's milk

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