{"id":44387,"date":"2022-09-22T09:43:05","date_gmt":"2022-09-22T09:43:05","guid":{"rendered":"https:\/\/www.cellagrande.it\/prodotto\/fontina-dop\/"},"modified":"2022-09-22T09:43:05","modified_gmt":"2022-09-22T09:43:05","slug":"fontina-dop","status":"publish","type":"product","link":"https:\/\/www.cellagrande.it\/en\/prodotto\/fontina-dop\/","title":{"rendered":"FONTINA DOP"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<div class=\"page\" title=\"Page 1\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>The Queen of cheeses, this is how we describe Fontina DOP.<br \/>\nBagnod farm has been producing it since Gino and Clelia&#8217;s time, i.e. since 1946 exclusively in alpine pastures.<\/p>\n<p>It is a cheese made with whole raw milk from a single milking of Valdostana breed cows, which graze in Alpine pastures at 2000 metres above sea level.<\/p>\n<p>The rennet curd is broken and slowly brought to a temperature of 46\u00b0C, then collected in linen cloths and pressed from the whey for 12 hours.<\/p>\n<p>The maturing process of at least 80 days takes place in a cave with running water that maintains a humidity of 90%.<\/p>\n<p>The rind is not edible, and the sweet delicate flavour becomes more intense as it ages. The consistency is soft and elastic.<\/p>\n<p>The Bagnod farm produces a quality Fontina DOP identifiable by the brand affixed to the CTF48 wheel.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"featured_media":46581,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[44],"product_tag":[],"class_list":{"0":"post-44387","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-cheeses","8":"first","9":"instock","10":"shipping-taxable","11":"purchasable","12":"product-type-variable","13":"has-default-attributes"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>FONTINA DOP - Cellagrande<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cellagrande.it\/en\/prodotto\/fontina-dop\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FONTINA DOP - Cellagrande\" \/>\n<meta property=\"og:description\" content=\"The Queen of cheeses, this is how we describe Fontina DOP. Bagnod farm has been producing it since Gino and Clelia&#039;s time, i.e. since 1946 exclusively in alpine pastures. It is a cheese made with whole raw milk from a single milking of Valdostana breed cows, which graze in Alpine pastures at 2000 metres above sea level. The rennet curd is broken and slowly brought to a temperature of 46\u00b0C, then collected in linen cloths and pressed from the whey for 12 hours. The maturing process of at least 80 days takes place in a cave with running water that maintains a humidity of 90%. The rind is not edible, and the sweet delicate flavour becomes more intense as it ages. The consistency is soft and elastic. 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