Kamil Perry
Fontina is a semi-soft to semi-hard cheese with a rich, creamy texture and a nutty, buttery flavour. It is traditionally made from unpasteurised cow's milk in the Aosta Valley, a region in the Italian Alps. The milk is heated and mixed with enzymes and calf rennet to form curds, which are then strained, salted and moulded into wheels. After brining for two months, the wheels are aged in the region's caves for three months, during which time they are regularly washed with brine to form a rind. The cheese's texture and flavour depend on its age, with younger Fontina being softer and milder, while mature Fontina is harder and sharper.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft to hard |
| Flavor | Mild to medium-sharp |
| Fat content | 45% |
| Taste | Creamy, nutty, buttery, pungent, earthy, woody |
| Milk | Cow's milk |
| Rind | Tan to orange-brown |
| Interior | Pale cream |
| Holes | Yes, known as "eyes" |
| Aging | 2 months in wheel-shaped molds, then 3 months in caves |
| Country of origin | Italy |
| Regions | Aosta Valley, Valle d'Aosta |
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What You'll Learn
Fontina cheese is made from cow's milk
Fontina cheese is a semi-soft to hard cow's milk cheese with a rich, creamy texture and a nutty, buttery flavor. It is made from whole cow's milk and has a fat content of around 45%. The cheese is known for its distinctive savoury and nutty taste, which intensifies as it ages.
The process of making Fontina cheese begins with heating cow's milk to 97°F in stainless steel or copper vats. Live cultures and calf's rennet are then added to form curds. After resting, the mixture is cooked again to a higher temperature of about 116-118°F. The curds are then strained and transferred into round molds, where they are drained and salted. This process is crucial in forming the cheese's characteristic semi-hard texture.
The cheese is then aged for 60 days in a cool environment, followed by another 30 to 90 days in aging caves. During this time, it is regularly washed with brine to form the rind. The natural rind of Fontina cheese is typically tan to orange-brown, and the interior is a pale cream colour with small holes, known as "eyes."
Fontina cheese has its origins in the Aosta Valley in the Italian Alps, where it has been crafted since the 12th century. The milk for this traditional cheese comes from the red-pied Valdostana cows that graze in the lush meadows of the valley. The surrounding mountains provide the ideal low temperatures for aging the cheese in their caves and crevices, giving Fontina its distinct aroma and texture.
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The milk is heated and mixed with enzymes and calf rennet
Fontina cheese is made by heating cow's milk to 97 °F (36 °C) in stainless steel or copper vats. Once the milk reaches the desired temperature, enzymes and calf rennet are added to promote coagulation and form curds. Calf rennet is a crucial ingredient in cheese-making, as it contains chymosin, an enzyme that coagulates milk and facilitates curd formation.
The process of coagulation is essential in cheese-making as it causes the milk to curdle and separate into solid curds and liquid whey. The addition of calf rennet accelerates this process, causing the milk to curdle more quickly and firmly. The enzymes added alongside the rennet also play a vital role in coagulation, working in tandem with the rennet to ensure the milk solidifies into a gel-like mass.
The mixture is then left to rest, allowing the enzymes and rennet to complete their work and form a solid mass of curds. After this resting period, the mixture is gently heated again to a higher temperature of around 116-118 °F (47-48 °C). This step further cooks the curds and prepares them for the next stage of the cheese-making process.
At this point, the curds are carefully strained and separated from the whey. This step ensures that the solid curds can be collected and prepared for moulding and aging. The strained curds are then transferred into round moulds, where they are drained of any remaining liquid and salted to enhance their flavour and preservation.
The addition of salt not only seasons the cheese but also helps draw out any excess moisture, contributing to the firming and ageing process. This step is crucial in preparing the cheese for its upcoming ageing period, where it will develop its characteristic flavour and texture.
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The mixture is strained and put into moulds
Once the mixture is strained, it is transferred into round moulds, where it is drained and salted. This process is known as brining and it takes two months. After brining, the cheese is ready to be aged in the caverns of Valle d'Aosta. During this time, workers tend to the cheeses by turning, brushing, and salting them every other day.
The moulds used for Fontina are wheel-shaped. After the cheese has been in the moulds for two months, it is ready for the ageing process. The cheese is then aged in a cool environment for 60 days, and then for another 30 to 90 days in ageing caves, where it is washed with brine regularly to form the rind. The rind of Fontina made in the EU is usually tan to orange-brown, while Swedish-style Fontinas are packaged in a coating of red wax.
The ageing process gives Fontina its distinct flavour and texture. The cheese absorbs the naturally filtered moisture from the caverns, providing the unique aromas and nuances of this cheese. The longer the cheese is aged, the more intense its flavour will be. Younger Fontina is used as a table cheese, while older Fontina is used for grating.
Fontina is a semi-soft to hard cheese, with a creamy, mild, and nutty flavour. The nuttiness of the cheese increases with ageing. The cheese has a fat content of around 45%. Fontina made in the EU can be identified by a consortium stamp of the Matterhorn, while authentic Fontina made in the Aosta Valley has a consortium label featuring an image of the Matterhorn, along with the word "Fontina".
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The cheese is then brined and aged in caves
After the coagulated milk has been strained and transferred into round, wheel-shaped moulds, the fontina cheese is brined for two months. This process involves submerging the cheese in a saltwater solution, which helps to preserve it and develop its flavour. The length of brining affects the overall flavour of the cheese, with longer brining times resulting in a more pungent and savoury taste.
Following this, the cheese is moved to the caves of the Aosta Valley in the Italian Alps for the ageing process. The cool, humid environment of the caves is ideal for ageing fontina, as it allows the cheese to mature slowly and develop its characteristic dense and open interior. The natural temperature and humidity levels in the caves also promote the growth of beneficial moulds and bacteria, which contribute to the unique flavour and texture of the cheese.
During the ageing process, which typically lasts for three months, the cheese is regularly washed with brine to form its rind. This process helps to control the growth of mould and bacteria, and it also contributes to the development of the cheese's flavour and texture. The rind forms a natural protective barrier, allowing the cheese to breathe and mature properly.
The specific caves used for ageing fontina are located in the Valle d'Aosta region of the Aosta Valley. These caves are known for their low temperatures and high humidity, providing the ideal environment for the cheese to mature. The natural conditions in these caves, including the temperature, humidity, and airflow, contribute to the unique characteristics of fontina, such as its dense and open interior, distinct aromas, and nuanced flavours.
The ageing process in the caves is a crucial step in the production of fontina cheese. It not only imparts the cheese with its distinctive characteristics but also ensures that it meets the requirements for being labelled as Fontina. After the ageing process is complete, the cheese is officially recognised as Fontina and can be sold and distributed.
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The final product is labelled and sold
After the cheese has been tended to, turned, brushed, and salted for three months in the humid grottos of Valle d'Aosta, it is ready to be labelled as Fontina. The consortium label features an image of the Matterhorn, along with the word "Fontina". Fontina produced in the EU can be identified by a consortium stamp of the Matterhorn, including the script "Fontina". Authentic Fontina is labelled "Fontina Val d'Aosta DOP", and the wheels are marked with a greenish-blue consortium stamp.
Fontina produced in the Aosta Valley has a protected designation of origin, with regulations that it must be made from unpasteurized milk from a single milking, with two batches being made per day. The consortium label features an image of the Matterhorn, along with the word "Fontina". Fontina cheese is not limited to Italy, and Danish and Swedish versions are also available. Swedish and Danish Fontinas are packaged in a coating of red wax and have a sweet and savoury flavour.
Fontina is a semi-soft to hard Italian-style cow's milk cheese with a rich and creamy texture and a nutty, buttery flavour. The cheese is known for its gooey meltiness and is often used in hot dishes like baked pastas, cheesy mashed potatoes, casseroles, grilled cheese sandwiches, and paninis. It is also used in cold dishes like sandwiches, pizzas, and salads.
Fontina is best stored when wrapped tightly in parchment, waxed paper, butcher paper, or cheese paper. The wrapped cheese is then placed in a plastic container with holes poked in it and stored in the refrigerator. When serving Fontina as a table cheese, it is best to let it come to room temperature for an hour before eating.
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Frequently asked questions
Fontina is a semi-soft to hard, cow's milk cheese. It has a fat content of around 45%.
Fontina originated in the Aosta Valley in the Alps region of Italy. It is now also made in Denmark, Sweden, the United States, Canada, France, and Argentina.
Fontina has a creamy, mild, sweet, pungent, and nutty flavor. Its intensity increases as it ages.
Cow's milk is heated to 97°F in copper vats, and then enzymes and calf's rennet are added to form curds. The curds are strained, salted, and transferred into round molds. After aging for 60 days in a cool environment, the cheese is then aged for another 30 to 90 days in caves.
Young Fontina can be stored for up to 2 weeks, while aged Fontina can last for up to 6 weeks.
