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The rind of Fontal is thin, smooth, elastic, and coated with wax, with a reddish-orange color. The cheese is compact, soft, and elastic, white in color, with sparse holes. This cheese has a medium aging process. Excellent when consumed with warm bread and jams.
Storage: Keep refrigerated, cover the cut part with a cloth.
Processing: For the production of Fontal, raw milk from a single milking is used, to which calf rennet is added. The resulting curd is cut and cooked at about 50 degrees. The cheese is then placed in typical molds with a concave shape. Pressing is performed to remove the whey, followed by salting and brushing for a month, which gives the rind its typical orange color and aging.
Aging: 24
£ 30.53£ 41.16
Description
The rind of Fontal is thin, smooth, elastic, and coated with wax, with a reddish-orange color. The cheese is compact, soft, and elastic, white in color, with sparse holes. This cheese has a medium aging process. Excellent when consumed with warm bread and jams. Storage: Keep refrigerated, cover the cut part with a cloth. Processing: For the production of Fontal, raw milk from a single milking is used, to which calf rennet is added. The resulting curd is cut and cooked at about 50 degrees. The cheese is then placed in typical molds with a concave shape. Pressing is performed to remove the whey, followed by salting and brushing for a month, which gives the rind its typical orange color and aging. Aging: 24