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  • 20 lb Wheel Of Fontina Val d'Aosta DOP

    This cheese has been the victim of becoming known by its imposters. Danish Fontina, Fontinella, Fontal and Fontella all aspire to the richness and quality of the real thing, but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits.

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  • Authentic Italian Fontina

    According to old documents, Aosta farmers have been producing Fontina since 1270. The cheese is produced twice a day from a single milking of cows milk. Farmers age the cheese for three months, dusting it with marine salt to assist curing. Unfortunately, this cheese has been the victim of becoming known by its imposters. Danish Fontina, Fontinella, Fontal and Fontella all aspire to the richness and quality of the real thing but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain the Matterhorn and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits.

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  • Swiss Emmenthal

    Emmenthal is your classic swiss cheese. Perfect for a gratin, sandwich, or in fondue. It is considered to be one of the most difficult cheeses to be produced because of its complicated hole-forming fermentation process.

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  • Swiss Gruyere

    This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere

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  • Finnish Lappi

    Lappi is so named because its recipe was developed in the Lapland region of Finland. It is made from partially skimmed cows milk, which results in a cheese nearly identical to Emmental except that it is pasteurized, and so is slightly less flavorful. It is also similar to Swiss cheese, but with smaller holes and a slightly firmer texture. Lappi is a favorite among those who prize a mild nature and sweet taste. It is a classic melting cheese and can be substituted in nearly all Fondue recipes.

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