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Fontal Valdora Cheese
$23.07 – $108.30
This is a widespread Italian cheese, with a process that resembles that of Fontina cheese. It presents itself in several regions especially in Piedmont and Lombardy.
Straw-coloured, semi-hard and compact with little holes, it’s the most basic table cheese. It can also be melted into sauces, thickly shredded over pasta or pizza, or pressed into a gooey grilled sandwich.
Made from pasteurized whole cow milk.
Serving suggestions: It is sweet with a hit of milk and livestock. It goes well with white wines, marmalade, acacia honey. Other pairings are also fresh fruit or salami.
Production method: artisan and industrial
Salting: dry
Ripening: at least 60 days
Fats: 45% M.F
Producers: dairies in the Northern Italy
| Weight | 1 kg |
|---|---|
| weight | weight- 400 gr, weight- 600 gr, weight-1 kg, 1/4 wheel-2 kg |
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