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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, presamic, is chopped and cooked at about 50 degrees. The resulting cheese is placed in typical molds with a concave side. 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
£ 8.56
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, presamic, is chopped and cooked at about 50 degrees. The resulting cheese is placed in typical molds with a concave side. 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