Fontina Cheese

Available from Charcuterie Suzanne's Delicatessen counters at Arkadia Foodstores Gozo and Portomaso

Fontina cheese is a semi-soft cow's milk cheese originating from the Alpine region of Italy. Its history dates back several centuries, and it remains a beloved cheese today. Fontina is known for its pale-yellow interior and a thin, reddish-brown rind. What sets it apart is its creamy, supple texture and rich, nutty flavour.

This cheese has a sweet, buttery taste with subtle earthy notes that deepen as it ages. It's incredibly versatile in the kitchen, melting beautifully in fondues, gratins, and paninis. It's also a key ingredient in the classic Italian dish, Fonduta. Fontina's exceptional melting qualities make it an excellent choice for pizzas, transforming into a gooey, flavourful topping.

The cheese is made in various regions, each with its unique characteristics, but Val d'Aosta Fontina is the most famous. Its PDO (Protected Designation of Origin) status ensures it's produced authentically. Whether enjoyed on a cheese platter, incorporated into recipes, or simply melted over crusty bread, Fontina cheese remains a delectable delight for cheese connoisseurs and home cooks alike.

Recipe: Fonduta

Serves: 4

Ingredients:

• 225g Fontina cheese, grated
• 1 cup (240ml) whole milk
• 2 large eggs
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• A pinch of freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• Bread cubes, vegetables, or boiled potatoes for dipping

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Begin by preparing your dippers. Cut the bread into bite-sized cubes, blanch some vegetables like broccoli or cauliflower, and boil some small potatoes. Set these aside for later.

2. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant.

3. Sprinkle the flour over the melted butter and garlic, stirring continuously to create a smooth roux. Cook for 1-2 minutes but be careful not to let it brown.

4. Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens, about 5 minutes.

5. Reduce the heat to low and slowly add the grated Fontina cheese while stirring constantly until the cheese is completely melted and the mixture is smooth.

6. In a separate bowl, beat the eggs and then temper them by gradually whisking in a small amount of the hot cheese mixture.

7. Pour the tempered eggs into the cheese mixture, stirring continuously. Cook for another 2-3 minutes until the fonduta thickens.

8. Season the fonduta with a pinch of freshly grated nutmeg, salt, and freshly ground black pepper to taste.

9. Transfer the fonduta to a fondue pot or a heatproof serving dish.

10. Serve the fonduta hot alongside your prepared dippers for a delicious and communal dining experience.

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