MILAN, July 1, 2024
/PRNewswire/ -- A fam trip to discover the Fontina PDO
territories for GDO operators arriving from the US was held from
June 9 to 11.
The trip included visits to the mountain pastures and places of
production of this extraordinary cheese.
The incoming gave the chance to learn about all the various
stages of Fontina processing, starting from milking to maturing and
packaging.
Whole or raw milk is used for production and must be processed
within a few hours from milking. The milk, brought to a maximum
temperature of 36°C, is curdled with calf rennet.
The curd is broken until the grains are the size of corn
kernels, after which it is reheated for about half an hour until it
reaches a temperature of 48°C, stimulating the purging of the whey.
At the end of this stage it is left to rest for 10 minutes, after
which it is placed in molds containing the casein marker showing
the progressive product number; it is then pressed for around 12
hours while being constantly turned. Before the last turn, the
identifying mark of the Consorzio Tutela Fontina (CTF) – Fontina
Protection Consortium - which also indicates the producer's ID
code, is imprinted on one of the flat faces of the wheel.
The cheese is then salted and ripened in cool, damp natural
caves for at least three months.
About Top Tales: Top Tales is a project
supported by the European Union aimed at promoting Fontina PDO from
Valle d'Aosta, Rice of Baraggia
Biellese e Vercellese PDO, as well as the DOCG's Barolo and
Barbaresco. The European communication campaign, Top Tales: A piece
of Europe on your table, is
designed to increase the awareness of the three existing PDO
products in the United States
market.
About Consorzio Produttori e Tutela della PDO Fontina:
The Consortium was created in 1952 with the intent to protect
Fontina PDO, specifically in regard to production and distribution.
The entity recognizes every wheel of Fontina produced following the
Consortium's rules with a Fontina PDO trademark.
Website: https://www.toptales.eu/
Images: link
Funded by the European Union. Views and opinions expressed are
however those of the author(s) only and do not necessarily reflect
those of the European Union or the European Research Executive
Agency (REA). Neither the European Union nor the granting authority
can be held responsible for them.
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SOURCE FONTINA PDO CONSORTIUM