The name Fontal came into use in the fifties, and starting from 1970’s Trentino cooperative dairies began to produce this cheese. Fontal di Cavalese features distinctive organoleptic characteristics, which mainly originate from the freshness and quality of the milk that is used.
Characteristics of product: it is a semi-hard cheese with semi-cooked paste, light straw-yellow colour, sparse eye-holes. The wheels are cylindrical with a concave edge.
Storage: wheels to be stored in conditioned premises.
Ingredients: pasteurized milk, milk enzymes, salt, rennet. No additives and preservatives.
Formats and sizes: whole wheels by 12 Kg to be sold at the cheese cutting counter.
Fontal di Cavalese is a compact cheese with a delicate flavor. It marries well with green chillies, which with their spiciness exalt the flavor of cheese.