Country of Origin: Denmark
Milk-type: Pasteurized Cow’s Milk
Originally inspired by by a rather pungent cow’s milk cheese from the Aosta Valley in the Italian Alps, which happened to become particularly popular in Denmark, Danish Fontina has over time developed its own unique character—comparatively milder than its Italian cousin, and usually wrapped in a right red wax skin.
Although neither funky nor piquant—the Italian version is rather intense, earthy and woody—Danish Fontina maintains the characteristically “mushroom”-y and slightly nutty flavour of its Alpine predecessor, as well as the smooth, rich mouthfeel, pale ivory flesh and small “eyes”. Danish Fontina has a delicate aroma: reminiscent of fresh milk, with a very delicate piquancy.
Try melting Fontina in a Fonduta alla valdostana, the Italian version of the original and famous Swiss Alpine-style Fondue.
Beverage Pairings: Barolo, Barbaresco, Nebbiolo.
Sizes are approximate – Click Here for more info