Fontegidia is a fontal with unique characteristics, with straw white paste and a delicate, buttery and melting flavor in the mouth, always appreciated both as a table and kitchen cheese; it is tangible proof that, even a fontal, can become a high-quality cheese. Here's how:
80 days of seasoning to transform a Fontal into Fontegidia
Expert hands washing the product with a solution of water and salt
Temperature and humidity controlled daily and kept constant
Red larch wood that allows the Fontal to bleed properly
Its being sweet and buttery, makes it a good table cheese and an excellent dessert cheese: try it at the end of a meal in combination with a red onion compote or chestnut honey.
Table cheese with a delicate flavor, buttery and dark in the mouth. 80-day seasoning on red larch wood planks at constant temperature and humidity.
Its being sweet and buttery, makes it a good table cheese and an excellent dessert cheese: try it at the end of a meal in combination with a compote of red onions or chestnut honey.
The pieces are cut by hand. The weight of the product can therefore vary by 10% more or less than indicated.
This product - due to its characteristics - can not be vacuum-packed.
