Aging Fontina Cheese: How Long Does It Take?

Fontina cheese is a semi-soft, cow's milk cheese that originated in Italy and is traditionally made from unpasteurized milk from cows in the Aosta Valley, an Alpine region in northwest Italy. The cheese is known for its creamy, pale yellow colour and nutty, earthy, and buttery flavour. The intensity of its flavour depends on how long it has been aged, with younger Fontina used as a table cheese and older Fontina used for grating. In general, Fontina is aged for 90 to 150 days, with the cheese absorbing the naturally filtered moisture from the caverns in which it is stored, giving it its distinct aroma and nuances.

Fontina cheese is aged for 90 to 150 days

Fontina is a cow's milk cheese that was first produced in Italy, specifically in the Aosta Valley in the Alps, and has since spread worldwide, including to the United States, Denmark, Sweden, Canada, France, and Argentina. The cheese has been made in the Aosta Valley since the 12th century and is traditionally made from unpasteurised milk from cows in the region.

Fontina has a semi-soft to hard texture and a mild to medium-sharp flavour. Its colour is a creamy, pale yellow, and it has a fat content of around 45%. Its flavour is nutty, earthy, and buttery, with the nuttiness increasing as it ages. The texture of Fontina also changes as it ages, going from semi-soft to firmer.

The ageing process for Fontina cheese typically involves two stages. The first stage is ageing in a cool environment for 60 days, followed by another 30 to 90 days in ageing caves, where the cheese is regularly washed with brine to form the rind. This longer ageing process of 90 to 150 days is what sets Fontina apart from other cheeses and gives it its distinct flavour and texture.

Fontina cheese has various culinary uses depending on its age. Younger Fontina is often used in hot dishes as it melts well, making it perfect for fondue, cheese sauces, casseroles, and grilled cheese sandwiches. Older, more mature Fontina is harder and can be grated over soups, pasta dishes, rice, risotto, vegetables, and salads.

It's made from cow's milk and has a fat content of around 45%

Fontina cheese is made from cow's milk and has a fat content of around 45%. It is a semi-soft, semi-hard, or hard cheese with a creamy, pale yellow colour. It has a nutty, earthy, and buttery flavour, with a mild to medium-sharp taste. The intensity of its flavour depends on how long it has been aged, with younger Fontina having a softer texture and milder flavour, and older Fontina being harder and sharper.

Fontina is traditionally made from unpasteurised milk from cows in the Aosta Valley, an Alpine region in northwest Italy. However, it is now also produced in Denmark, Sweden, the United States, Canada, France, and Argentina. The version from the Aosta Valley is considered the original and most famous, and Fontina produced in this region must be made from unpasteurised milk from a single milking, with two batches being made per day.

The process of making Fontina involves heating cow's milk to 97°F in stainless steel or copper vats, and then adding live cultures and calf's rennet to form curds. After resting, the mixture is heated to a higher temperature of about 116-118°F. The curds are then strained and transferred into round moulds, where they are drained and salted. This is followed by a period of ageing, which can range from 60 days to several months, depending on the desired flavour and texture. During this time, the cheese is kept in a cool environment and then moved to ageing caves, where it is regularly washed with brine to form the rind.

The ageing process gives Fontina its distinct flavour and texture. In the case of Extra-Aged Fontina, the cheese is allowed to age for 6-10 months, three times longer than normal. This extended ageing results in a rich, deep, creamy, and fruity flavour, with a mildly lactic scent. The taste is described as milky, buttery, and rounded, neither too sharp nor too salty.

The fat content of Fontina cheese contributes to its creamy texture and flavour. With a fat content of around 45%, it falls within the range of other semi-soft to hard cheeses, which typically have a fat content of 30-45%. This relatively high fat content also affects the melting properties of the cheese, making it ideal for dishes such as fondue, grilled cheese sandwiches, and baked recipes.

The cheese is semi-soft to hard in texture and mild to medium-sharp in flavour

Fontina cheese is a semi-soft to hard cow's milk cheese with a mild to medium-sharp flavour. It is first produced in the Aosta Valley in Italy and has since spread worldwide, including to the United States, Denmark, Sweden, Canada, France, and Argentina. The cheese is characterised by its creamy, pale yellow colour, with a thin, pale orange rind. It has a milk fat content of around 45% and is traditionally made from unpasteurised milk. The texture and flavour of Fontina vary depending on its age, with younger Fontina being softer and milder in flavour, while older Fontina is firmer and has a sharper flavour.

The process of making Fontina involves heating cow's milk to 97°F in stainless steel or copper vats, then adding live cultures and calf's rennet to form curds. After resting, the mixture is heated to a higher temperature, around 116-118°F. The curds are then strained and transferred to round moulds, where they are drained and salted. This is followed by an initial ageing period of 60 days in a cool environment, and then another 30 to 90 days in ageing caves, where the cheese is regularly washed with brine to form the rind. The ageing process gives Fontina its distinct texture and flavour, with older cheeses becoming firmer and more flavourful.

The flavour of Fontina can range from mild and nutty to sharper and more pungent, depending on its age and the region it is produced in. Italian Fontina tends to have a sharper flavour compared to those made elsewhere. The cheese is known for its earthy, mushroomy, and woody taste, with hints of butter and roasted nuts. The nuttiness of the cheese increases with ageing, and it pairs well with roast meats and truffles.

The texture of Fontina also varies depending on its age, with younger cheeses being softer and ideal for fondue, while older cheeses are firmer and can be grated over soups, pasta dishes, vegetables, and salads. The ageing process also affects the rind of the cheese, with younger Fontina having a softer, pale orange rind, while older cheeses develop a harder, natural rind that can also be grated and added to dishes.

Overall, Fontina cheese is a versatile and delicious cheese that can be enjoyed in a variety of dishes, from hot dips and sandwiches to pasta and grilled cheese sandwiches. Its semi-soft to hard texture and mild to medium-sharp flavour make it a great choice for those who enjoy a cheese that is both creamy and nutty, with a unique savoury taste.

It's aged in the humid grottos of the Aosta Valley in Italy

Fontina cheese is aged in the humid grottos of the Aosta Valley in Italy. The cheese is made from cow's milk and has been produced in this Alpine region since the 12th century. The process of ageing Fontina in the grottos of the Aosta Valley gives the cheese its distinct characteristics.

The Aosta Valley, nestled in the Italian Alps, provides the ideal environment for ageing Fontina cheese. The humid grottos, or caves, offer a naturally cool and moist climate, which is essential for the ageing process. The temperature and humidity levels in these caves remains relatively constant, creating the perfect conditions for the cheese to mature.

The ageing process in the grottos typically lasts for three months. During this time, the cheese absorbs the natural moisture from the caverns, which contributes to its unique texture and flavour. The moisture helps to develop the dense and open interior of the cheese, giving it a semi-soft to semi-hard texture, depending on the ageing time.

The ageing process also enhances the flavour of Fontina. The cheese is known for its nutty, earthy, and buttery taste, with hints of sweetness. The longer the cheese ages, the more pronounced the nutty flavour becomes. The ageing process also affects the texture of the cheese, making it firmer and denser.

The unique environment of the humid grottos in the Aosta Valley is crucial to the development of Fontina's distinct characteristics. The natural conditions of the caves, including the temperature and humidity, as well as the mineral content of the air, all contribute to the final product. The artisans who tend to the cheeses during the ageing process also play a vital role, carefully turning, brushing, and salting the cheeses every other day to ensure consistent maturation.

The cheese is turned, brushed and salted every other day during the ageing process

Fontina cheese is aged for 90 to 150 days, or three to five months. During the ageing process, the cheese is turned, brushed, and salted every other day. This process is essential to developing the unique characteristics of Fontina.

After the curds are formed and strained, they are transferred into round moulds, drained, and salted. This is the beginning of the ageing process, which starts with 60 days in a cool environment. The cheese is then aged for another 30 to 90 days in caves or grottos, where it is regularly washed with brine to form the rind.

In the case of Fontina, the ageing process takes place in the humid grottos and caves of the Valle d'Aosta in the Italian Aosta Valley, where the cheese originates. The temperature and humidity of these caves is ideal for ageing Fontina, giving it its dense and open interior. The cheese absorbs the naturally filtered moisture from the caverns, which imparts distinct aromas and nuances unique to Fontina.

During the ageing process, workers tend to the cheeses by turning, brushing, and salting them every other day. This process ensures that the cheese ages evenly and helps to develop its characteristic flavour and texture. The turning process helps to distribute the moisture and salt throughout the cheese, promoting even ageing and preventing the formation of unwanted bacteria.

The brushing process is also important, as it helps to remove any unwanted mould or debris that may have formed on the surface of the cheese. This step helps to ensure the cheese's quality and safety for consumption. Finally, the salting process adds flavour and helps to preserve the cheese, drawing out excess moisture and creating a harder texture as the cheese ages.

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