FONTALCINA (FONTINA STYLE)

Fontalcina, processed with pasteurised whole cow's milk, is dense, smooth and slightly elastic. The straw-coloured interior with its small round holes has a delicate nutty flavour. When melted, as it frequently is, the flavour is earthy with a taste of mushrooms and a fresh acidity. Fontalcina is the primary ingredient of Italian fonduta and is a table or dessert cheese. Fontalcina ripens in about three months.