Danish Fontina Cheese
Danish Fontina Cheese is a knock-off of the Italian fontina, and is often therefore slagged by Champagne Foodies, but it is more popular in North America than the Italian version owing to the Danes' ability to price cheeses at a level that ordinary people can afford.
It is a little sweeter than the Italian fontina. In fact, it tastes a bit like Gouda.
Danish Fontina is made from cow's milk. The taste is milder than its smell. The cheese is creamy yet semi-firm and pliable.
The rind is coated in red wax, which is not edible.
45% fat content.
Danish Fontina Cheese should store up to 2 months in the fridge, if in a ball or wheel with its wax uncut. Once cut open, use within 10 days.
Semi-Firm CheesesAppenzeller Cheese (Quarter Fat); Ardrahan Cheese; Asadero Cheese; Asiago Cheese; Blue Cheese; Botton Cheese; Brunost Cheese; Burrini Cheese; Buxlow Paigle; Cacetto Cheese; Caerphilly Cheese; Cantal Cheese; Carrigaline Farmhouse Cheese; Cheshire Cheese; Chèvre; Chevrot Cheese; Chihuahua Cheese; Cotherstone Cheese; Criollo Cheese; Danbo Cheese; Danish Fontina Cheese; Durrus Cheese; Edam Cheese; Farmer's Cheese; Fontal Cheese; Gamonedo Cheese; Gaperon Cheese; Grimbister Cheese; Huntsman Cheese; Jalapeño Cheese; Leerdammer Cheese; Liederkranz Cheese; Livarot Cheese; Maasdam Cheese; Manchego Cheese (Mexican); Monterey Jack Cheese; Morbier Cheese; Mozzarella Cheese; Pavé d'Auge Cheese; Pavé d'Isigny Cheese; Pavé de Berry Cheese; Penyston Cheese; Pont-l'Evêque Cheese; Quartirolo Cheese; Queso con Loroco; Ricotta Salata Cheese; Semi-Firm Cheeses; Tetilla Cheese; Vacherin Fribourgeois; Washed-Rind Cheeses; Wensleydale Cheese
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