Fontal is made from pasteurized cow’s milk, pale and semi-firm, with a rich pate and a nutty taste with sweet notes and a tangy aftertaste. The wax rind browns with age. It’s a cross between Emmental and Fontina. This cheese is great for melting – which also brings out new flavors.
Perfect for any recipe calling for melted cheese: Polenta, pizza, pasta, grilled cheese, etc.
Sure, change is sometimes scary. But it can also be really inspiring.
Fun Fact: Originally created as a French knock-off of Italian Fontina. In 1951 they were forced by law to come up with another name! “Fontal” has been used since 1955.
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