Description:
The name Fontal came into use in 1955 and comes from the contraction of the two names Fontina and Emmental as it is a synthesis of the characteristics of these two cheeses. Production of this cheese started in Val di Non at a private company making butter in the 1960s and 70s. Alongside the butter production, one of the partners of the company had introduced the production of a “Danish” type of cheese. the whey of which was used in the production of the blocks of butter. After a few years, this production was replaced by the similar production of Fontal. Around the 1970s, this cheese was made by the “large” Trentino dairy cooperatives which had the necessary equipment. Fontal Cavalese is a cheese with particular organoleptic characteristics, related in particular to the freshness and quality of the milk used and it is still a valid alternative in the diet today with respect to locally-made cheeses.
read more ... |
 |
