The name Fontal came into use in the 1950s and is the portmanteau of the words Fontina and Emmental because it sums up the characteristics of both kinds of cheese.
Since the 1970s, this cheese has been produced by Trentino cooperative dairies. Fontal di Cavalese has special flavour dynamics, linked above all to the freshness and quality of the milk used. Its flavour is delicate and pleasant to the palate, with a sweet note.
Pride, tradition and unmistakable flavours
Fresh cheese. Soft, melting, compact cheese with small, diffuse eyes.
Pasteurised milk, salt and rennet. No additives or preservatives.
Val di Fiemme.
Available sliced at the deli counter and vacuum-packed in the 200 g format approx.
Hot green peppers.