Fontina Cheese

Guide Note

Fontina is a semi-soft Italian cow's milk cheese that dates back to the 12th century. It is rich and creamy with a mild and somewhat nutty flavor.

Fontina is produced with unpasteurized full cream milk from a particular cow breed in Valle d'Aosta, Italy. The cow's diet is mainly free-range green forage during the summer months and local hay throughout the rest of the year.

Fontina is also made in Denmark, Sweden, and France.

Fast Facts

1. Origin: Valle d'Aosta, Italy
2. Made from cow's milk
3. Melts easily
4. Popular uses: Fondue, Panini, Pizza
5. There is also a milder Danish version

Fontina is a table cheese that pairs well with wine, cheese, and crackers. It is a featured in Italian regional dishes such as Bistecca alla valdostana, steak with melted Fontina, and Fonduta, a rich cream of melted Fontina garnished with white truffle shavings and poured over polenta or toasted bread. It is often used on pasta or as a dessert cheese.