Patrick Oconnell
Fontina is a semi-soft, Italian-style cow's milk cheese with a rich and creamy texture and a nutty, buttery flavour. It is made from unpasteurized milk and has small holes in the body. Fontina is a fantastic melting cheese, making it perfect for hot dishes like baked pasta, mashed potatoes, casseroles, and paninis. It is also delicious on its own, baked with some olive oil and herbs, and served as a hot dip for bread. Fontina has been produced in the Aosta Valley in the Alps since the 12th century and is traditionally made from the milk of cows grazing in the lush meadows of this region.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft to hard |
| Fat content | 45% |
| Flavor | Creamy, mild, nutty, buttery, earthy, mushroomy, woody, pungent, sweet |
| Rind | Natural, tan to orange-brown |
| Interior | Pale cream, riddled with holes ("eyes") |
| Additives | Most versions are made without additives |
| Storage | Store in parchment, waxed paper, butcher paper, or cheese paper; place wrapped cheese in a plastic container with holes poked in it |
| Melting | Melts smoothly |
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What You'll Learn
- Fontina cheese is a semi-soft, mild, and creamy Italian cheese with a nutty, buttery flavour
- It is made from cow's milk, specifically that of red-pied Valdostana cows in the Aosta Valley
- Fontina is a natural-rind cheese that is safe to eat, even when aged
- The cheese is aged in the caves of the Aosta Valley, which provide the perfect low temperatures and humidity
- Fontina is a versatile cheese that can be melted, grated, or eaten on its own
Fontina cheese is a semi-soft, mild, and creamy Italian cheese with a nutty, buttery flavour
Fontina cheese is typically made from unpasteurised milk, although some varieties, such as Swedish and Danish Fontina, are made with pasteurised milk. The cheese has a natural rind due to aging, which can range in colour from tan to orange-brown. The interior of the cheese is a pale cream colour.
Fontina cheese has a long history, dating back to the 12th century in the Aosta Valley, an Alpine region in the northwest of Italy. The cheese is traditionally made using the milk of Valdostana cows, which graze in the lush meadows at the feet of the Alps. The milk is coagulated with enzymes, and the separated curd is brined in wheel-shaped moulds for two months before being aged in the caves of the valley for another three months.
Fontina cheese has a mild, yet distinctively savoury and nutty flavour that intensifies with age. The nuttiness of the cheese is often described as roasted or earthy, and it pairs exceptionally well with roast meats and truffles. Young Fontina has a softer texture and is ideal for fondue, while mature Fontina is harder and can be grated over soups, pasta dishes, vegetables, and salads.
Fontina cheese is incredibly versatile and can be used in a variety of dishes. Its excellent melting properties make it a popular choice for grilled cheese sandwiches, casseroles, mac and cheese, pizza, and baked dishes. It can also be baked with olive oil and herbs and served as a hot dip for bread.
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It is made from cow's milk, specifically that of red-pied Valdostana cows in the Aosta Valley
Fontina is a semi-soft to semi-hard Italian cheese made from cow's milk. It is traditionally produced using the milk of red-pied Valdostana cows in the lush meadows of the Aosta Valley, at the foot of the Italian Alps. The cheese has been crafted in this tiny Alpine region since the 12th century, with milk delivered directly from the pasture to the creamery.
The milk, traditionally unpasteurised, is coagulated with enzymes and calf rennet, separating the curd. The curd is then brined in wheel-shaped moulds for two months, before being aged in the Aosta Valley's caves and crevices for another three months. The cheese absorbs the naturally filtered moisture from the caverns, creating its distinct aroma and flavour.
Fontina is characterised by its rich, creamy texture and nutty, buttery flavour. Its colour is pale cream, with small holes, or "eyes", throughout the body. The cheese is safe to eat with the rind on, which develops a natural tan to orange-brown colour as it matures.
Fontina is a versatile cheese, excellent for melting in hot dishes like fondue, casseroles, and baked pasta. It can also be grated over soups, pasta, vegetables, and salads. Young Fontina has a softer texture and is ideal for fondue, while mature Fontina is harder and better suited for grating.
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Fontina is a natural-rind cheese that is safe to eat, even when aged
Fontina is a semi-soft, Italian-style cow's milk cheese with a rich and creamy texture and a nutty, buttery flavour. It is characterised by its pungent, earthy, and woody taste, with tones of butter and roasted nuts. The cheese is produced in the Aosta Valley in the Alps, where it has been made since the 12th century. The natural rind of Fontina, which ranges in colour from tan to orange-brown, develops during the ageing process and is safe to eat, even when aged.
Fontina is made using the unpasteurised milk of Valdostana cows, which is coagulated with enzymes and separated from the curd, which is then brined in wheel-shaped moulds for two months. The cheese is then aged in the caves of the valley for another three months, during which time it absorbs the naturally filtered moisture from the caverns, developing its distinct aroma and flavour.
The texture of Fontina can range from soft and creamy when young to hard and mature as it ages. Young Fontina is ideal for melting and is commonly used in dishes such as fondue, cheese dip, or cheese sauces, while mature Fontina can be grated over soups, pasta, vegetables, or salads. The cheese pairs well with roast meats, truffles, and Nebbiolo, a red wine with flavours of wild cherry and truffles.
Fontina is a natural-rind cheese, and it is safe to consume the rind even when aged. However, with aged Fontina, the rind may be hard, and it can be grated and added to soups or pasta dishes. The cheese can be stored at room temperature, as long as the temperature does not exceed 70°F, and it will keep for 2 to 3 days. Alternatively, it can be stored in the refrigerator, wrapped tightly in parchment or waxed paper and placed in a plastic container with holes poked in it.
Fontina is a versatile and delicious cheese that can enhance a variety of dishes, from hot, gooey baked pastas and paninis to being served as a table cheese. Its creamy texture and nutty flavour make it a unique and tasty addition to any meal.
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The cheese is aged in the caves of the Aosta Valley, which provide the perfect low temperatures and humidity
Fontina cheese is aged in the caves of the Aosta Valley, which provide the perfect low temperatures and humidity for the cheese-aging process. The Aosta Valley, an Alpine region in the northwest of Italy, is known for its lush green fields and meadows. The surrounding mountains provide the ideal environment for aging Fontina cheese, with natural caves and crevices that maintain the necessary low temperatures.
The process of aging Fontina in these caves involves artisans who tend to the cheeses with meticulous care. The wheels of cheese are turned, brushed, and salted every other day during their maturation. This process continues for three months, allowing the cheese to absorb the naturally filtered moisture from the caverns. The unique microclimate of the caves imparts distinct aromas and flavours to the Fontina cheese, contributing to its renowned quality.
The caves of the Aosta Valley have been used for aging Fontina cheese since the 12th century. The traditional method of production involves using unpasteurized milk from Valdostana cows, which graze in the lush meadows of the valley. The milk is coagulated with enzymes, and the separated curd is brined in wheel-shaped moulds for two months before being transferred to the caves for aging.
The natural rind of Aostan Fontina is a result of this aging process, developing a tan to orange-brown colour. The interior of the cheese, known as the "eyes," has a pale cream colour and is characterised by small holes. The distinct aroma and flavour of Fontina are influenced by the natural filtration of the cave air, enhancing the cheese's reputation as a delicacy.
The low temperatures and high humidity in the caves of the Aosta Valley are crucial factors in the aging process, allowing the cheese to mature slowly and develop its characteristic dense and open interior. The artisanship and tradition of the region's cheese-makers, combined with the unique environment of the caves, contribute to the exceptional quality and flavour of Fontina cheese.
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Fontina is a versatile cheese that can be melted, grated, or eaten on its own
Fontina is perfect for melting, making it a great choice for baked dishes, casseroles, and gratins. Its smooth, gooey texture adds a delicious creaminess to recipes like mac and cheese, pizza, grilled cheese sandwiches, and frittatas. Young Fontina, with its softer texture, is especially well-suited for fondue.
As the cheese matures, its flavour intensifies, and mature Fontina can be grated over soups, pasta dishes, rice, risotto, vegetables, and salads. The rind of aged Fontina can also be added to soups or grated over dishes. When served as a table cheese, Fontina should be allowed to come to room temperature to fully appreciate its flavour and texture.
Fontina is also delicious on its own or baked with olive oil and herbs as a hot dip for bread. It pairs exceptionally well with roast meats, truffles, and Nebbiolo, a red wine with flavours of wild cherry and truffles.
With its unique flavour and texture, Fontina is a fantastic addition to any dish or cheese plate and is a wonderful choice for those seeking a versatile, tasty cheese.
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Frequently asked questions
Italian Fontina cheese has a rich and creamy texture and a nutty, buttery flavor. The cheese is delicately pungent and earthy, with a sweet and savory flavor. It is a semi-soft cow's milk cheese with a fat content of 45%.
Italian Fontina cheese is traditionally made using the unpasteurized milk of Valdostana cows, one milking at a time, two batches of cheese a day. After coagulating the milk with enzymes, the separated curd is brined in wheel-shaped molds for two months and then aged in the caves of the Aosta Valley for another three months.
Italian Fontina cheese is often used in hot dishes like gooey baked pastas, cheesy mashed potatoes, casseroles, paninis, and grilled cheese sandwiches. It is also a popular choice for fondue due to its excellent melting properties.
