Qu'est-ce que le/la/l'Fontina ?
A semi-soft, unpasteurized, cow's milk cheese originating from the Aosta Valley, Italy, known for its mild, nutty, and earthy flavor.
Quel goût a le/la/l'Fontina ?
Le/La/L'Fontina a un goût mild, nutty, earthy, milky, slightly fruity avec des arômes mild, mushroomy, nutty, buttery.
- Taste
- Mild, Nutty, Earthy, Milky, Slightly Fruity
- Texture
- Semi-soft, Creamy, Elastic, Smooth, Melts well
- Aroma
- Mild, Mushroomy, Nutty, Buttery
- Acidity
- Low
Technical Metrics
Valeurs nutritionnelles
Per 28g (1 oz)Le secret du chef
For a perfect fondue, grate Fontina and toss with a little cornstarch before adding to liquid to prevent clumping and ensure a smooth melt.
Substituts & Proportions pour Fontina
Le meilleur substitut pour le/la/l'Fontina est Gruyère, à utiliser dans un rapport de 1:1. Similar nutty flavor and excellent melting properties.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Gruyère Meilleur | 1:1 | Similar nutty flavor and excellent melting properties. |
| Havarti | 1:1 | Softer texture and buttery flavor, good for sandwiches. |
| Taleggio | 1:1 | More pungent, but similar semi-soft, creamy texture for melting dishes. |
| Provolone (mild) | 1:1 | Less complex flavor but melts very well and is widely available. |
Comment choisir et conserver le/la/l'Fontina
Look for Fontina Val d'Aosta for authentic, protected designation of origin quality.
Quels accords culinaires avec le/la/l'Fontina ?
- Fondue
- sandwiches
- gratins
- pizza
- pasta
- risotto
- fruit
- crusty bread.
Questions fréquentes
Quel goût a le Fontina ?
Mild, Nutty, Earthy, Milky, Slightly Fruity Mild, Mushroomy, Nutty, Buttery
Quel est un bon substitut pour Fontina ?
Le meilleur substitut est Gruyère (1:1). Similar nutty flavor and excellent melting properties.
Comment choisir et conserver le Fontina ?
Look for Fontina Val d'Aosta for authentic, protected designation of origin quality.
