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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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fontina a mild Italian cheese from the Val d’Aosta. It has been produced since the 15th century, is made from whole cow’s milk, and comes in wheels which weigh anything from 8 to 18 kg (18 to 40 lb). The texture is smooth, usually pitted with tiny holes, and the cheese melts well; it is used for the famous Turin dish fonduta (see fondue) and in cooking. Older cheeses can be grated.