Calories in 1 pat
Not Available
Calories in 1 tbsp
Not Available
Calories in 1 cup
Not Available
% Fat Content
Not Available
Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Health Benefits
Healthy bones, Health Food, Protects against heart diseases, Prevents Cancer, Stimulates brain and its functions, Strengthens the immune system
Absorps of Calcium & Vitamin B, Anti- Pyretic, Reduces cholesterol, Boosts immune system, Protects against heart diseases
Other General Benefits
Good for bones, Good for immune system, Improves brain health, Improves cardiovascular health
Lactose Intolerants, Prevents Cancer, Boosts immune system, Microbiological safety
Skin Care
Gives a smoother skin, Helps to slow down signs of ageing
Applying it to the skin can help ease the pain of sunburn, Helps to slow down signs of ageing, Rich in Lactic acid
Nutritional Importance & Uses
Uses
Aged cheese can be used as grating cheese, It works excellent as a table Cheese
No uses found
Nutritional Importance
Contains Zinc, Good source of Calcium, Good source of Vitamin B-12, Phosphorus rich, Rich source of vitamin K2
Good source of Calcium, Low fat, Rich in probiotics
Fontina Cheese and Mursik Allergy Symptoms
Abdominal bloating, Abdominal cramps, Abdominal pain, Anaphylaxis, Constipation, Decrease in Blood pressure, Diarrhea, Eczema, Flatulence or gas, Nausea, accompanied by vomiting, Rashes in the form of hives, Rumbling or gurgling sounds in stomach, Runny or stuffy nose
Abdominal bloating, Abdominal cramps, Abdominal pain, Diarrhea, Flatulence or gas, Nausea, Nausea, accompanied by vomiting, Rashes in the form of hives, Skin inflammation, Vomiting, Wheezing
What is
Fontina Cheese is an Italian, cow milk cheese that has acquired PDO status European law.
Mursik is a fermented yogurt drink combined with ash from cromwo. It is prepared in specially made Gourd containers in Kenya.
Fontina Cheese and Mursik Flavor
Creamy, Smooth, Tart
Bitter, Sharp
Fontina Cheese and Mursik Aroma
Mild, Sour smell
Milky
Ingredients
Brine solution, Calcium Chloride, Cow milk, Rennet
Pasteurized cow or goat milk
Fermentation Agent
Not Available
Lactobacillus plantarum
Things you need
Cheese Press, Cheesecloth, Knife, Blender, Mould, Plastic wrap, Press
Dried Gourd
Preparation Time
10- 12 hours
2- 3 hours
Cooking Time
90
Not Applicable
Aging time
3 months
2 - 4 weeks
Refrigeration Temperature
Not Available
Shelf Life
2- 3 Months
Around 3 months