I guess you can figure out my theme for the 2014 A to Z Blogging Challenge. That’s right, it’s cheese! I hope you enjoy these posts!
“F” is for FONTINA VAL D’AOSTA
Fontina! From the Aosta Valley in northern Italy, where the Alps are surrounded by Switzerland and France. Where chestnuts roast on open-air braziers in the chill air. Fontina has a thin brown crust and the cheese has tiny holes. It’s pale yellow if produced in winter, when the cows are fed hay, and becomes a deeper yellow if produced during the summer. It has a sweet taste and its aroma intensifies as it matures.
Fontina is rich in phosphorus, calcium and vitamins A and B. Its production is controlled by a rigid discipline which defines it, and in 1996, Fontina gained the Protected Designation of Origin (DOP) stamp from the European Union, which decrees that it must be produced exclusively in the Val d’Aosta.
Look! A little movie – it’s only a minute and a half, so watch it and take a virtual tour!
Martha Reynolds Writes 
That movie was a real treat. Thought that I was in Fort Knox for a minute there. Perfect ending. Thank you!
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I sure am enjoying your posts, Martha. And good to see Fontina is rich in so many good things. Interesting about the EU protection. Yuuum!
Silvia @
SilviaWrites
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Thanks so much, Silvia. I’m enjoying yours, too!
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I like how you describe how the cheese is different due to what the cows eat in the winter. As a “civilian” maybe you could address “that” question I hear asked but have no answer; “does cheese go “bad?”
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Cheese most certainly can go bad! Not all cheese is meant to have mold on or in it 😉
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Reading your posts makes me want to eat cheese. I’m not sure if I’ve tasted this variety but I’d like to try.
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This is a good one! Be sure to get the kind that comes from Italy, though. 🙂
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Good point, Denise. This is definitely the best Fontina!
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I always check the label on Fontina to make sure it is the Italian variety. I’ve seen Danish fontina in the stores and it is not the same thing.
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Hi Martha
Lovely posts about cheese from you 🙂 Please have mascarpone for M on Apr 15, I used it for tiramisu:
http://servicefromheart.blogspot.sg/2014/04/d-for-dessert-for-atozchallenge-easy-no.html
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I can’t give away what’s already chosen for “M,” but I love mascarpone, too!
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Look fwd to your chosen “M”…
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