Fine Cheese & Charcuterie April 2016

The feature cheese for this issue is Fontina, which is a very special Italian cheese that I feel is often over- looked. There are so many special Italian cheeses, some of which have strong name recognition, that it’s easy to see how Fontina can get lost in the shuffle. Part of the problem, though, is that there are many consumers in our country who have never had the pleasure of enjoying the real thing. There are many cheeses marketed by cheese makers in other parts of the world named Fontina too, but they are usually mild and creamy in taste. The real Italian Fontina that made a name for itself is quite sharp, while maintaining a smooth texture that makes it perfect for melting over prepared food. One of my favorite recipes for macaroni and cheese incorporates this fine cheese, and the flavor and consistency of the dish with the Fontina is beyond compare. 

I am not criticizing the cheeses from other producers; there is nothing wrong with offering alternatives. Choice is what makes America great, and everyone’s taste is different. But, I think it’s a shame to offer alternatives that may be made in a similar style at a different price point without having the original cheese present in the assortment. Life is about tradeoffs, but in order for someone to know what they are giving up, they need to know what they are missing. 

I hope you are giving Italian cheese their due, and using signage, stickers or something to help consumers easily identify the true originals from a country that still honors their tradition in cheese making. 

David Spencer
Publisher, Gourmet Business

President, HousewaresDirect, Inc. 

dspencer@gourmetbusiness.com