"La Belinda" italian Fontal
The term Fontal was once used to indicate any cheese that was easy to melt, thus used extensively for making fondue. This cheese is rich and semi-cooked. It has a thin, nut-brown rind and a tender, solid, straw-yellow paste. The flavor is mild, with a very delicate aroma.
Ingredients
COW’S MILK, salt, Rennet
Average Nutritional Value per 100 g
| Energy values | kJ/kcal | 1427\341 |
| Fat | g | 22 |
| of which saturates | g | 17 |
| Carbohydrates | g | 0 |
| of which sugars | g | 0 |
| Protein | g | 22 |
| Salt | g | 1,8 |
| Cod. AL98020 | |
|---|---|
| Weight: | 12 Kg ca. |
| Pieces in box: | 1 |
| Shelf life: | 90 gg |
| Cod. AL98023 | |
|---|---|
| Weight: | 3 Kg ca. |
| Pieces in box: | 4 |
| Shelf life: | 45 gg |
