• 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

• Culinary Uses

  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.

• Related Mahalo Pages

  Cheese | Fondue | Gruyere | Edam | Gouda | Emmental

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