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BizRate Customer Certified (GOLD) Site - igourmet.com Reviews at Bizrate

 
FEATURED ITEM

+ Click Photo to Enlarge










    
Made from pasteurized cows milk in Belgium, this semi-soft table cheese pays homage to the classic Italian mountain cheese - Fontina Val d'Aosta. Like true Fontina, Fontal offers a nutty flavor and leaves behind a sweet aftertaste. It is a fabulous cheese for melting and a gourmet alternative to mozzarella when making your own pizza!
  • Made from pasteurized cow's milk.
  • Photo depicts whole 8 lb. form of cheese.
  • We cut and wrap this item by the 1/2 pound.
  • Please contact us if you would like to purchase the whole form.

Size: 8 ounces Item: 777S
$5.99

 
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Latest Customer Reviews for Fontal
By Randy S
from Mesa, AZ
on Jan 01, 2013
caught my attention immediatelyb and price.
excellent producer, altho I do not notice much difference, if any, between Italian Fontina and others', like Danish, etc....More clarity would be nice.
By Laura
from Arizona
on Jun 10, 2012
Not even close
If you like Fontina Cheese don't buy Fontal! Not only it is not even close to the taste of Fontina but it is also an inferior type of cheese.
By Queenofcondiments
from Citra, FL
on Mar 04, 2012
Nice cheese
This is a nice, less expensive alternative to Fontina. I use it to make a panini with ciabatta bread & sliced pears. Very good!
By BostonHomeChef
from MA
on Dec 31, 2011
Gone very Quickly
We set this out with some grapes and some other cheese offerings and this one was gone first. Some loved it with the artichokes we served that we soaked in olive oil with herbs.
By Garrett Lewis
from woodland hills ca.
on Oct 08, 2010
fontal
great. exactly what i was hoping for!
By Nate
from Long Neck, DE
on Mar 28, 2009
Smooth and creamy with a great taste.
We like it with good crusty bread, olive oil, fresh basil, fresh tomato, and seasonings. It's good cold or heated in the oven for a few minutes.
By dendelacroix
from west virginia
on Oct 23, 2007
nice cheese
very like fontina. the flavor is delicate. the texture is beautiful. if you try it on a pizza, use fresh tomatoes, as tomato sauce completely overpowers this cheese. in fact, overall this is best with very fresh, light flavors. i used it on a split cuban loaf spread with herbed olive oil, then the fontal sprinkled with a little dried celery flakes, then topped sparingly with sliced fresh roma tomatoes, some shredded spinach and bacon, and toasted in the oven. it was fantastic. also good as a base for a cheese spread. it really works well with the celery flavors.
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