The Impact of Fontina cheese on soups in the Valle d'Aosta- Entry #1

The Aosta Valley is a small province in the northwestern part of Italy. It's origins go back to 27 BCE, when the Celtic inhabitants, the Salassi, were subdued by the Romans. The origins of the Valle d'Aosta are so rich, that the languages spoken are not only Italian, but also French, and some German dialects. This also has an impact on their cuisine, which we will be exploring today... through one very specific type of cheese!

A brief introduction to the cheese:

Fontina cheese is native to northern Italy, but its origins are specifically the Aosta Valley! Fontina is made from the milk of a Valdostana cow, which is also native to the Aosta Valley. Another interesting fact about this cheese is that it is un-pasteurized. Fontina cheese is traditionally aged in the cool caverns of the nearby mountains. And the taste of this cheese is best described as sweet and buttery, with a nutty undertone. It is relatively smooth and creamy, and is versatile enough to use in many Italian recipes.  

Seupetta di Cogne- Cogne Soup:

Cogne soup is a traditional soup in the Aosta Valley that is made of a rice base, meat stock, and of course, fontina cheese. The rice and cheese are considered to be the most important parts of this unique soup. The rice used is Carnaroli, which is native to northern Italy. Carnaroli rice has more starch than most rice, as well as a longer grain. It also holds its shape better than most rice, which allows for a great texture. The Fontina cheese is a major part of this dish, giving it a flavorful, creamy, and of course, cheesy touch (which makes everything better). The cheese is layered throughout the soup, and without it, the dish just wouldn't be as flavorful. 

The recipe for Cogne soup: (taken from www.lovevda.com)

This recipe was shared by a Valdostana native, named Jean.     

Ingredients:

-12 handfuls of Carnaroli rice

- 1 kg of bread

- 350g of Fontina

-200g of melted butter

- "as much meat stock as necessary"

- nutmeg

Directions: 

Cut the bread into slices and fry in the butter. Put a little butter in a casserole dish and, when it is browned, add  the rice followed by the stock, and leave to cook. Before it is fully cooked, take it off the heat. Arrange the bread, rice and fontina in alternate layers in an oven dish, finishing off with the fontina. Add a little stock, melted butter and a touch of nutmeg. Place in the oven at 180° for 4 minutes and serve piping hot.

Seupa à la Vapelenentse- Valpelline Soup

Valpelline soup is another great example of how Fontina cheese is incorporated in regional soups. This soup is a considered to be a fall soup, and it's very hearty and filling. Valpelline soup doesn't contain any rice, unlike Cogne soup, but it does have bread in it to thicken it up. It also has cabbage and meat stock. And oddly enough, it is seasoned with cinnamon! As seen as well in the Cogne soup, Fontina cheese is layered throughout this soup. 

The Recipe for Seupa à la Vapelenentse: (taken from jovinacooksitalian.com)

 Ingredients: 

• 6 ¼ cups meat stock                                                
  
• 1 savoy cabbage, sliced
• 14 oz. fontina cheese
• 1 lb. rye bread cut into slices
• Cinnamon
• 5 ¼ oz. butter, melted

Directions: 

Layer an oven dish with the bread slices and, then, the fontina cheese. Boil the savoy cabbage in the meat stock. Pour the mixture over the bread and wait until it all softens, then pour the melted butter over the top. Sprinkle on some cinnamon and place in a pre-heated 425 degree F oven and cook for about 40 minutes, until a golden crust forms on top. Serve hot.

A note to the cheese:

Dear Fontina cheese, 

 Thank you for your great contributions to Italian food, specifically food throughout the Aosta Valley. You have allowed us the chance to make and taste amazing dishes, without expecting anything in return. Your impact has spread worldwide, and now people all over the world are trying to replicate your cheesy glory, but no one does it quite like you. 

Sincerely, 

 

 Someone who has never tasted Fontina cheese in their life

Citations:

LoveVDA. "Recipes". Valle d'Aosta. Accessed 19 October, 2021.

      https://www.lovevda.it/en/food-and-wine/recipes. 

Baxter, Kimberly. "What Does Fontina Cheese Taste Like? Does Fontina Cheese Taste Good?". Eat             Delights, Last modified September 10, 2021. Accessed 19 October, 

      2021.  https://eatdelights.com/fontina-cheese-taste/. 

Italian Genealogy. "History of Aosta". Italian Genealogy. Last modified June 23, 2019. Accessed 19             October, 2021. https://www.italiangenealogy.blog/history-of-aosta-italy/. 

Castello Cheese. "Fontina Cheese". Castello Cheese. Accessed 19 October, 2021.

      https://www.castellocheese.com/en-us/cheese-types/semi-hard-cheese/fontina-cheese/.

Coughlin, Jovina. "Italian Regional Cooking-Valle d'Aosta". Jovina Cooks Italian. Last modified                November 21, 2014. Accessed 19 October, 2021.

     https://jovinacooksitalian.com/2014/11/21/italian-regional-cooking-valle-daosta.