Usually found in most homes in Northern Italy, this younger and milder Fontina is a perfect melting cheese. The Lady likes to use it in mac n cheese to make the cheese sauce creamier. Sometimes when melted, cheddars have a tendency to separate and adding this style Fontina, prevents the separation in the sauce. Plus it tastes delish and brings a sweet, nutty taste too the dish.
I would consider this a semi-soft cheese; its pale ivory paste is actually quite “springy” to the touch. Developed in 1955 as a combination of Fontina and Emmenthal, Fontal has developed a loyal following with cooks and chefs.
Also for an imported, specialty cheese, its price is quite pleasing ranging from $10 to $15 per pound.
I give Fontina Fontal 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestion: In addition to mac n cheese, Fontal is excellent in a grilled cheese – making a glorious gooey meal. You might shred it on pasta or on your favorite pizza as an alternative to mozzarella.
Wine Pairing: The Lady suggests a Chardonnay or Rose. I suggest heavy cream; it’s my “go to” drink…
Beer Pairing: English Porter
Source: Pasteurized Cow Milk