DESCRIPTION

This Italian delight is made only from the raw milk of cow's grazing in high altitude Alpine pastures.  Aged for about 6 months in Lombardy, each wheel is brushed with olive oil or salted on alternating days.  With a semi-firm texture, this fontina has a pale yellow color and a nutty, almost fruity flavor.  This cheese is not only excellent on cheese boards but also melts surprisingly well and makes for a great gooey topping on many baked dishes.  To find out more about this cheese click here!

 

ORIGIN

Italy

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Raw milk

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Cheese Plate
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• Pairings - don't be afraid to pair this with a bold glass of Italian red wine or in a fondue with mascarpone and white truffle oil.

 

SUBSTITUTES

Appenzeller or Piave

 

INGREDIENTS

Raw cow's milk, salt, rennet