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Fontina (French: ''Fontine''〔(Dicitonnaire Larousse )〕) is an Italian cow's milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of and fed only with rich grass to give it a distinctive aroma. Fontina has PDO status under European law. ==Description== Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content around 45%. It can be identified by a ''Consorzio'' (Consortium) stamp of the Matterhorn including the script "FONTINA". As with many other varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and "Fontella". Although the version from Aosta Valley is the only original and the most famous,〔(Cheese.com )〕 a derivative production occurs in other parts of Italy, as well as Denmark, Sweden, Quebec, France, Argentina, and the United States. The original Fontina cheese from Aosta Valley is fairly pungent and has quite an intense flavor, although Fontina-like labeled cheeses that are produced in other countries can be much milder. The Swedish and Danish versions are often found in US grocery stores, and can be distinguished from Aostan Fontina by their red wax rind (also prevalent in Argentine Fontina). Aostan Fontina has a natural rind due to aging, which is usually tan to orange-brown.〔('The history' ), Cooperativa Produttori Latte e Fontina (2006).〕〔(Fontina ) on Cheese.com〕 It is noted for its earthy, mushroomy, and woody taste, and pairs exceptionally well with roast meats and truffles.〔(Artisanal Premium Cheese )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Fontina」の詳細全文を読む スポンサード リンク
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