Fontina PDO is one of the most loved and sought-after cheeses in Italy and around the world. The reason is simple: it has a soft, elastic and melting texture; it has an intense and aromatic flavour; it can be enjoyed on its own or in combination with many different foods and finally it has a particularly important nutritional framework.
We have said that it is a versatile cheese which can be combined with various foods. However the matching must be done in the right way, in order to enhance its organoleptic characteristics and make sure that Fontina DOP is always the protagonist of the dish and not a simple accompaniment. So here are the best ways to combine Fontina DOP and create tasty and inviting dishes.
Fontina PDO in the kitchen: 3 recipes to try now
Wanting to select the 3 most representative Fontina PDO recipes, we cannot leave out the most famous and traditional ones, which you can find detailed and illustrated in the “in the kitchen” section of the www.fontina-dop.it website, namely:
Fontina DOP Fonduethe most famous of the incarnations of Fontina DOP in the kitchen. The classic recipe involves a few basic steps: remove the rind from the Fontina, cut it into thin slices, place the slices in an oven dish, cover with milk and leave it covered overnight in the fridge. The next day drain the Fontina AOC, add the cold butter and put it on a pot with boiling water for cooking in bain-marie. Stir with a wooden spoon and you have one of the most famous dishes of the Aosta Valley tradition.
Polenta Concia with Fontina PDOagain a well-known dish of Italian cuisine. To prepare polenta concia, you have to boil about 1.5 litres of salted water and pour in the flour, stirring with a wooden spoon for about 50 minutes. Then, once you have removed the rind from the Fontina cheese and cut it into cubes, you have to add it to the polenta taken off the heat together with the right amount of butter. Complete with a sprinkling of pepper.
Valle d'Aosta-style cutlet with Fontina AOCThe third traditional recipe is for cutlet alla valdostana. To prepare it, you must first cut the meat to form a pocket and then beat it with a meat pounder. Next, insert a slice of ham and a slice of Fontina AOC into the pocket and then close it with your hands along the open edge. Then, placing the flour, beaten eggs and breadcrumbs in three deep plates, it is necessary to pass the slices of meat (already salted and peppered) first in the flour, then in the eggs and finally in the breadcrumbs. Finally, melt the butter in a large frying pan, lay the slices and cook them 4-5 minutes per side.
Perfect pairings for Fontina PDO
As mentioned, Fontina DOP goes well with many different ingredients.
For example with meat: Fontina AOC goes well with red meat, particularly beef. In the site's recipe book, among the tasty recipes, you will find the recipe for the Valle d'Aosta Cheeseburger, a perfect example of a modern and tasty pairing with beef.
Vegetables: an excellent combination for Fontina DOP is also with vegetables, e.g. spinach, courgettes or artichokes. Also in our recipe book, you can make a dish with asparagus, quail eggs and Fontina DOP. Note how Fontina DOP is a perfect cheese for pairing with a delicate flavour such as quail eggs.
WinesFinally, the main pairing of the table, that with wine. Fontina DOP goes well with both fresh and light white wines, such as Sauvignon Blanc, and with structured and full-bodied red wines. You can pair it with the wine of the region you prefer, but we cannot but recommend pairing it with fine Aosta Valley wines, such as Petite Arvine or Fumin.
You will find all the most important recipes, both traditional and delicious, in the “in the kitchen” section of the site, complete with preparation, combinations and illustrative videos.
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