Fontina cheese is considered one of the very first varieties that appeared in Italy. The first mention of it is indicated in the historical chronicles of the Valle d’Aosta. Since then, the recipe has not changed. Therefore, the product available for purchase, at least in Italy, corresponds to its original appearance. The main difference is considered to be a significant difference in taste from existing alpine counterparts.
Fontina cheese: history, production, properties
An interesting fact of history is that the cheese was originally presented on the coat of arms of one of the castles of the colorful region of Italy, Valle d’Aosta. It flaunts a huge number of heads of the finished product, as well as a workshop where they are produced.
Many historians believe that it was this province that gave the cheese its name. However, others, less accommodating, argue that the product gets its name from the village in which it was created – Fontinaz. But there is also a third version. It is no less interesting and is based on the properties of the product – fondis or one that melts when heated.
The official name of the cheese dates back to 1477. It is mentioned by Pantaleone de Confienza, who practiced medicine. He indicates it in his handwritten treatise.
History also mentions factory chronicles. In 1887, one of the largest enterprises for the manufacture of fermented milk products describes its product and gives it the name Fontina. A little later in the 30-40s. XX century there is a second classification of the same cheese. And this time the document is certified by the Ministry of Agriculture and Forestry.
The final study of this variety ended in 1955, when the president himself issues a corresponding decree on the final separation of species depending on the place of production. In 1957, a special treaty was concluded on the control of production. In three years of his activity, he managed to increase the turnover from 75 heads to 000.
Features of cheese production are the organization of production facilities exclusively in the Valle d’Aosta. Milk is collected from cows of a special breed. In summer, they enrich their diet with succulent alpine grasses in pastures, and in winter they are content with stocked hay from the same meadows.
Initially, milk is collected from one milking. Already two hours after collection, retaining the aroma and useful properties, the extracted substance enters the production. For the subsequent formation of the curd mass, the milk is treated with heat. Heating is clearly controlled and does not exceed a temperature of 36 degrees Celsius.
In special vessels made of copper and steel, under the action of a special rennet extracted from a calf, the final transformation of milk takes place. The cooking time in the boiler is determined by the cheese maker himself. It is important for him to get a colorless mass. The precipitate is transferred to the fabric by hand, where it is left to drain for a while. Pressing continues for about a day. At this time, the labeling of products is carried out. Next, the head is placed in saline for 12 hours.
The final procedure is cheese aging. For 80 days, it is closely watched: salted in a dry way, rubbed and turned over. And only then, after approval by a special committee, Fontina enters the supermarket shelves.
| Group | Name | g/kcal per 100 g |
|---|---|---|
| BZHU | Proteins | 25,6 |
| Fats | 31,1 | |
| Carbohydrates | 1,6 | |
| Calories | – | 389 |
The finished product is classified as hard varieties that have an average period of maturity. The main specific feature is elasticity. The eyes are small and distributed over the entire head. It has different shades from ivory to straw. Gourmets emit a specific sweetish aftertaste with a slight release of nuts. The older the cheese, the more pronounced this taste.
Use in food and diet
The benefits of Fontina cheese, like any fermented milk product, lie in the saturation with useful trace elements and vitamins. Because it is very often used for culinary purposes:
- soups;
- risotto;
- porridge;
- fondue;
- dumplings;
- salads;
- polenta;
- meat.
Red wine of fine varieties is selected as an alcoholic drink. Stored at home in the refrigerator. The cheese is wrapped in cling film. Ideally, a damp linen cloth is used, which is covered with a head and placed in a glass container. Before eating, it is recommended to remove and wait at least 30 minutes.
It is believed that it is not easy to replace Fontin. The taste of cooked dishes with any other kind of cheese is invariably lost.
Very often used as a diet product option. It is from it that the human body is able to sufficiently saturate with fats and proteins. And the minimum amount of carbohydrates contributes to a significant elimination of fat. If you use cheese for a diet, you should remember that harm can be done to certain categories of people. These are usually allergy sufferers and those suffering from kidney or liver diseases.
Nutritionists recommend paying special attention to fluid intake during such periods. First, it cleanses the body. Secondly, it slightly dampens the feeling of hunger. Thirdly, it promotes the absorption of food and in some cases compensates for the harmful effects of certain methods, for example, with the use of alcohol.
It is recommended to drink up to 2 liters per day. It can be coffee, green tea or water. Adding sugar or honey should be avoided.
If a person decides to use a weight loss technique based on the consumption of cheese, then he should carefully develop his own diet. Be sure to eat at least 5 times a day. During this period, it is allowed to absorb boiled meat (necessarily poultry and without skin), chicken eggs, vegetables, fruits. The recipe for a diet with alcohol implies a complete rejection of any food, except for one piece of bread made from special flour.
In many diets, cottage cheese is used as food, which in its benefits is very similar to hard cheese. But its use is limited to 200 g per day. In the evening or in the morning, you are allowed to drink yogurt or kefir. Naturally, these drinks should contain a minimum amount of fat.
Whatever the diet, you should consult your doctor before using it. You should also learn how to correctly switch from fasting to a full diet. The maximum treatment period can be no more than 10 days. The course of procedures should be repeated no earlier than after 3 months.
One of the most popular versions is the curd diet, also called five curds. In addition to the use of Fontina cheese, cottage cheese is also added to the diet. It is worth noting that the figure has nothing to do with the number of products themselves. Pyaterochka means the number of days spent in fasting. This option is great for those who are just getting started with the goal of losing weight. To comply with this diet, you will need: a bottle of red wine (if necessary, it can be replaced with kefir), hard-boiled chicken eggs in the amount of 5 pcs., The same number of apples, tomatoes, cucumbers and 1 kg of fresh low-fat cottage cheese. It is also allowed to diversify the diet with different greens. If processed cheese is used, then it can be replaced with a non-solid counterpart.
After such medical procedures, and simply including cheeses in the diet, a person’s skin improves, hair becomes more beautiful, teeth become stronger. Significantly increases the amount of protein, which is very quickly absorbed by the body.