{"id":1033,"date":"2019-04-01T07:39:00","date_gmt":"2019-04-01T07:39:00","guid":{"rendered":"https:\/\/alpinaeng.pokatut.ru\/?p=1033"},"modified":"2023-09-22T07:26:51","modified_gmt":"2023-09-22T07:26:51","slug":"syr-fontina-v-valle-d-aoste","status":"publish","type":"post","link":"https:\/\/alpina-tour.com\/ru\/articles\/syr-fontina-v-valle-d-aoste\/","title":{"rendered":"Fontina Cheese"},"content":{"rendered":"<p>The first to popularize the cheese outside of the valley were&nbsp;<strong>English travellers<\/strong>&nbsp;who were passing through on their way to Italy.<\/p>\n\n\n\n<p>They wrote with passion in their travelogues about a cheese which was made from the highest pastures in Europe and even took part in the production process in the Alpine baite.<\/p>\n\n\n\n<p>Travel logs, food tourism, we&#8217;ve invented nothing!<\/p>\n\n\n\n<p><strong>Fontina&nbsp;<\/strong>is a classic Italian cheese made in the Aosta Valley since the 12th century.<\/p>\n\n\n\n<p>Is a fat cheese with semi-cooked paste, manufactured with Aosta Valley cow\u2019s whole milk from a single milking, according to the strict denomination. The specification for the fontina PDO prescribes a technology based solely on physical actions following coagulation: curd breaking, pinning and semi-cooking (48 \u00b0C) the curd, manual extraction, shaping, pressing and turning.<\/p>\n\n\n\n<p>It presents a greasy, compact, brownish crust and a flattened cylindrical shape with flat faces which tend to become concave while weighing 8 to 9 kg on average. Energy value of this cheese is very high, ensuring a good supply of minerals, vitamins A and B and live lactic bacteria, and is a rather complete and digestible food.<\/p>\n\n\n\n<p>\u00a0Fontina differs from the other cheeses for the sweet and<strong>\u00a0<\/strong>pleasant taste, given especially by the green herbs of grazing lands. Thanks to the moderate salting process, milk conserves its original features. As a result, cheese has a full taste, but at the same time it is never exaggerated, it turns stronger with aging, you can pair Fontina with young local not full-bodied red wine (ex nebbiolo di Donnas) or with white Petit Arvine, to eat it alone or with polenta.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Some sources suggest the word Fontina derives from an alpine cheese called Fontin<\/li>\n\n\n\n<li>Another version that word Fontina comes from the ancient French term \u201cfo\u00adntis\u201d or \u201cfondis,\u201d referring to the special ability of this cheese to melt when heated<\/li>\n<\/ul>\n\n\n\n<p class=\" translation-block\">\u041f\u0440\u0438\u0441\u043e\u0435\u0434\u0438\u043d\u044f\u0439\u0442\u0435\u0441\u044c \u043a \u043d\u0430\u0448\u0438\u043c \u0432\u0438\u043d\u043d\u043e-\u0433\u0430\u0441\u0442\u0440\u043e\u043d\u043e\u043c\u0438\u0447\u0435\u0441\u043a\u0438\u043c \u0442\u0443\u0440\u0430\u043c \u0432 \u0412\u0430\u043b\u043b\u0435 \u0434\u2019\u0410\u043e\u0441\u0442\u0435<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Fontina cheese tasting tour | Aosta | Courmayeur | Chamonix | Cervinia | La Thuile\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/DGxNvEyrW7w?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>","protected":false},"excerpt":{"rendered":"<p>The first to popularize the cheese outside of the valley were&nbsp;English travellers&nbsp;who were passing through on their way to Italy. They wrote with passion in their travelogues about a cheese which was made from the highest pastures in Europe and even took part in the production process in the Alpine baite. Travel logs, food tourism, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1034,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1033","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v21.5 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Fontina Cheese - Alpina-Tour DMC Tour Operator and Wine Marketing<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/alpina-tour.com\/ru\/articles\/syr-fontina-v-valle-d-aoste\/\" \/>\n<meta property=\"og:locale\" content=\"ru_RU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fontina Cheese\" \/>\n<meta property=\"og:description\" content=\"The first to popularize the cheese outside of the valley were&nbsp;English travellers&nbsp;who were passing through on their way to Italy. 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