Question 1

What can I substitute Fontina cheese with?

Accepted Answer

If you can't find Fontina, you can substitute it with Gruyere, Provolone, or Mozzarella as these cheeses melt in a similar manner. However, this may slightly alter the taste of your dish.

Question 2

What dishes is Fontina cheese typically used in?

Accepted Answer

Fontina is great in many dishes due to its excellent melting qualities. It's used in fondues, risotto, pasta dishes, pizza, and gourmet sandwiches.

Question 3

Can I eat the rind of Fontina cheese?

Accepted Answer

Yes, the rind of Fontina cheese is completely edible and adds to the overall flavor of the cheese.

Question 4

Is Fontina cheese lactose free?

Accepted Answer

No, Fontina cheese is not lactose free. It's made from cow's milk and contains lactose.

Question 5

Is Fontina cheese good for a cheese board?

Accepted Answer

Absolutely! Fontina's mild, nutty flavor pairs well with a variety of meats, fruits, and wines, making it perfect for a cheese board.

Question 6

How to grate Fontina cheese?

Accepted Answer

Since Fontina cheese is semi-soft, it'll be easier to grate it while it's cold. You can also use a box grater or a food processor.

Question 7

Why does my Fontina cheese taste bitter?

Accepted Answer

Fontina is not typically a bitter cheese. A bitter taste might suggest that the cheese is old or was improperly stored.

Question 8

Can Fontina cheese be used in a grilled cheese sandwich?

Accepted Answer

Yes, Fontina is a great choice for a grilled cheese sandwich as it melts beautifully and has a creamy, rich flavor.

Question 9

Can Fontina cheese be frozen?

Accepted Answer

Yes, Fontina cheese can be frozen for up to 3 months without losing much of its texture or flavor. You can grate it prior to freezing, and then just take out the amount you need each time.

Question 10

What's a good wine pairing for Fontina cheese?

Accepted Answer

Fontina cheese pairs nicely with medium-bodied reds like Nebbiolo and Barbera, or crisp whites such as Trebbiano and Pecorino.

Question 11

When does fontina cheese expire?

Accepted Answer

Fontina cheese, like most semi-soft cheeses, has varying expiration guidelines depending upon its handling and storage conditions. If unopened and properly refrigerated, it can last between 3-6 months past the printed date on the package. Once opened and exposed to air, the quality may begin to deteriorate within 2 weeks. However, you may prolong its life by protecting it from moisture and air. As for freezing, while technically feasible, it is not commonly recommended as it can alter the cheese's texture and taste. If you do freeze it, use it within 6 months and only in cooked dishes after defrosting.

Question 12

How do you tell if fontina cheese is bad?

Accepted Answer

If your Fontina cheese has gone bad, it usually presents a few telltale signs. Look for mold that is not typical for the cheese (Fontina doesn't usually develop mold). Discoloration or dark spots can also indicate spoilage. If it feels excessively hard or dry, or if the smell is unusually strong and sour, these are good indications that your cheese may have spoiled. Always remember: if in doubt, it's safer to throw it out.

Question 13

Tips for storing fontina cheese to extend shelf life

Accepted Answer

• Always refrigerate Fontina cheese in a cool, humid environment ideally between 35-45 degrees Fahrenheit.

• Keep the cheese wrapped in parchment or wax paper, then loosely place it in a plastic bag.

• Once you've opened it, store in a fresh piece of paper and try to consume within a couple of weeks.

• Storing cheese with fresh bread or fruit can help absorb excess moisture.

• If you notice a bit of mold, it's usually safe to cut it away and still consume the cheese, unless the mold is excessive or the cheese has other signs of spoilage.

Question 14

Analysis of fontina cheese

Accepted Answer

Fontina cheese is often used in Italian cuisine due to its exceptional melting ability, mild nutty flavor, and semi-soft texture. However, there can be confusion about the different types of fontina, as not all provide the same flavor and texture. One common mistake when cooking with Fontina cheese is not choosing the right variety - Italian Fontina Val d'Aosta is the original and has a distinctly earthy, woody flavor while versions such as Danish and Swedish Fontina are milder. For authentic Italian recipes, always aim for Fontina Val d'Aosta.

Another area where beginners go wrong is overcooking fontina. As a semi-soft cheese, fontina should only be lightly melted to maintain its robust, creaminess. Overcooking or heating on high heat can cause the cheese to become rubbery or oily.

One little-known trick to get the most out of fontina is grating it while it's cold which makes it easier to evenly scatter over dishes. Once grated, allow it to reach room temperature before cooking for optimal meltiness.

One last tip, fontina works magical in combination with other cheeses. Try it in a four-cheese pizza or mac and cheese recipe to see how it enhances the overall flavor, without overpowering the dish.

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