Fontina Fontal

Quantity

$14.99/LB

Fontina is a northern Italian, Alpine pantry staple. At its most basic a table cheese, it can also be melted into sauces, thickly shredded over pasta or pizza, or pressed into a gooey grilled sandwich. The bouncy paste is a bit more supple, mild and sweet than its aged and assertive cousin Fontina Valle d'Aosta. The best pairings are probably fresh fruit or dry salumi, but if you're inclined to wine, you might have to visit the French section for a Cotes du Rhone Rose, or to stay regional, look for indigenous Blanc de Morgex grape on the label.

Just the facts

Country	Italy
Region	Lombardia
Milk Type	Cow
Pasteurization	Yes
Rennet Type	Animal
Age	2-4 months
Cheese Type	Fontina and Melting
Wheel Weight	15 pounds

Pairing Recommendations

Pour a glass of...

Wheat Beers

Wheat Beer, Weisse, Hefeweizen, Wit

Wheat Beer, Weisse, Hefeweizen, Wit
Pair with: Bright, tangy goat’s milk cheeses like Westfield Capri and buttery bloomy rinds like Nettle Meadow Kunik.
Merlot

A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.
Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.
Pinot Grigio

A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.
Cider

Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

English style: drier, more like a beer, with nice acidity.
Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

Basque/Normandy : barnyardy and funky, but still with a little sweetness.
Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.

American Cider: often, but not always on the sweeter side.
Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

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