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Danish Fontina Cheese is a knock-off of the Italian fontina, and is often therefore slagged by Champagne Foodies, but it is more popular in North America than the Italian version owing to the Danes' ability to price cheeses at a level that ordinary people can afford.

It is a little sweeter than the Italian fontina. In fact, it tastes a bit like Gouda.

Danish Fontina is made from cow's milk. The taste is milder than its smell. The cheese is creamy yet semi-firm and pliable.

The rind is coated in red wax, which is not edible.

Cooking Tips
Melts well.

Nutrition
45% fat content.

Storage
Danish Fontina Cheese should store up to 2 months in the fridge, if in a ball or wheel with its wax uncut. Once cut open, use within 10 days.

See Also:

Fontina Cheese

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Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Blue Cheeses, Botton Cheese, Brunost Cheese, Buxlow Paigle, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Huntsman Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese

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Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

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