Frederic Melton
Fontina is a semi-soft to hard cheese with a rich and creamy texture and a nutty, buttery flavor. It is made from cow's milk and was first produced in the Aosta Valley, Italy. The milk is heated and then curdled with live cultures and calf's rennet. The curds are then strained and moulded into wheels, which are brined and aged for several months. Fontina has been produced in this way since the 12th century, but today it is also crafted in other countries, including Sweden, Denmark, the United States, and Argentina.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft to hard |
| Flavor | Mild to medium-sharp |
| Fat content | 45% |
| Place of origin | Aosta Valley, Italy |
| Main ingredient | Cow's milk |
| Pasteurization | Traditionally made from unpasteurized milk |
| Rind | Tan to orange-brown |
| Interior color | Pale cream |
| Holes | Yes |
| Aging time | 2 months in wheel-shaped molds, then 3 months in caves |
| Substitutes | Challerhocker, Taleggio, Gruyere, Raclette, Gouda, and Provolone |
| Storage | Tightly wrapped in parchment, waxed paper, butcher paper, or cheese paper |
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What You'll Learn
Fontina is made from cow's milk
Fontina is a semi-soft to hard cheese made from cow's milk. It is first heated to 97°F in stainless steel or copper vats, and then live cultures and calf's rennet are added to form curds. The mixture is then cooked to a higher temperature of around 116 to 118°F. The curds are then strained and transferred into round moulds where they are drained and salted. The cheese is then aged for 60 days in a cool environment, and then for another 30 to 90 days in ageing caves, where it is regularly washed with brine to form the rind.
Fontina is traditionally made from unpasteurised milk from cows in the Aosta Valley, an Alpine region in northwest Italy. It has been made in this tiny part of Italy since the 12th century. However, nowadays, the term "fontina" can be used for cheeses made in the same style, even if they are not from the Aosta Valley. This means that fontina is now also crafted in other countries such as Denmark, Sweden, France, Argentina, and the United States.
Fontina has a creamy, light yellow colour with a thin, pale orange rind. It has a mild, nutty, buttery and earthy flavour, which intensifies as it matures. The cheese is known for its excellent melting properties, making it a popular choice for dishes such as grilled cheese sandwiches, casseroles, and fondue.
Fontina has a fat content of around 45%, and its texture can range from semi-soft to hard, depending on its age. Younger Fontina is used as a table cheese, while older Fontina is used for grating. Authentic Fontina is labelled "Fontina Val d'Aosta DOP" and the wheels are marked with a greenish-blue consortium stamp.
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It is heated and mixed with live cultures and calf's rennet
Fontina cheese is made by heating cow's milk to 97°F in stainless steel or copper vats. Once the milk reaches the desired temperature, live cultures and calf's rennet are added to form curds. The mixture is then heated to a higher temperature of about 116 to 118°F.
The addition of calf's rennet is crucial to the cheese-making process, as it causes the milk to coagulate and form curds. Calf's rennet is a natural complex of enzymes that induce the coagulation of milk, separating it into solid curds and liquid whey. The curds are then strained and transferred into round moulds, where they are drained and salted.
The use of calf's rennet in cheese-making has a long history, dating back to traditional cheese-making practices. It is derived from the lining of a calf's stomach, which contains a mixture of enzymes that react with the milk proteins to initiate the curdling process. The specific combination and concentration of enzymes in calf's rennet contribute to the unique characteristics of Fontina cheese, influencing the texture, flavour, and overall quality of the final product.
The process of heating the milk and adding calf's rennet is a delicate one, as the temperature and timing must be carefully controlled to achieve the desired coagulation and curd formation. The interaction between the rennet enzymes and the milk proteins is complex, and slight variations in conditions can impact the final characteristics of the cheese.
After the curds are formed and strained, they are shaped and aged, further developing the flavour and texture of Fontina cheese. The initial heating and mixing of the milk with live cultures and calf's rennet sets the foundation for the rest of the cheese-making process, highlighting the importance of precision and tradition in crafting this delicious and distinctive cheese.
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The mixture is then strained and transferred into round moulds
Once the mixture has been cooked to a higher temperature, it is then strained and transferred into round moulds. This is a delicate process, as the mixture will have formed curds that need to be carefully separated and drained. The round moulds are typically wheel-shaped, and the cheese is then brined for two months. The moulds are then transferred to the caves of the Aosta Valley, where they are aged for another three months. During this time, the cheese is regularly washed with brine to form the rind.
The length of time that Fontina is aged will determine whether it is used as a table cheese or for grating. Younger Fontina is typically used as a table cheese, and it has a softer texture, making it suitable for fondue. Older Fontina is used for grating, and it has a harder texture.
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It is then aged for 60 days in a cool environment
After the curds have been strained and transferred into round moulds, the fontina cheese is then left to age in a cool environment for 60 days. This is a crucial step in the process of making fontina, as it allows the cheese to develop its characteristic flavour and texture. During this time, the cheese is carefully monitored and maintained to ensure optimal maturation.
The cool environment is essential to slow down the bacterial activity and enzymatic reactions within the cheese. By controlling the temperature, cheesemakers can manipulate the rate at which the cheese matures, influencing its final flavour and texture. A consistent, cool temperature helps to cultivate the desired microbial cultures while inhibiting the growth of unwanted bacteria.
The maturation process also allows the cheese's acidity to stabilise. This is important because it directly affects the cheese's melting properties. The younger the cheese, the more effectively it melts, making it ideal for recipes that require a smooth, creamy texture, such as fondue, cheese dips, or sauces. On the other hand, older Fontina, which has undergone a longer ageing process, is better suited for grating.
The 60-day ageing period in a cool environment is a standard step in Fontina production, regardless of its place of origin. While the traditional Italian Fontina is crafted in the Aosta Valley, the cheese is now also made in several other countries, including Denmark, Sweden, the United States, Canada, France, and Argentina. Each of these regions may have slightly different regulations and standards for cheese production, but the core process of ageing the cheese for 60 days in a cool environment remains consistent.
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The final product is a semi-soft, mild and nutty cheese
Fontina cheese is a semi-soft, mild and nutty cheese. It is made from cow's milk and has a fat content of around 45%. The cheese has a creamy, light yellow colour with a thin, pale orange rind and numerous small holes, known as "eyes". The flavour of Fontina varies depending on its age, with younger Fontina being used as a table cheese and older Fontina used for grating.
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, wheel-shaped moulds where they are drained and salted. The cheese is then aged for 60 days in a cool environment, followed by another 30-90 days in ageing caves, where it is regularly washed with brine to form the rind.
The final product, Fontina, is a semi-soft cheese with a mild and nutty flavour. Its texture is rich and creamy, and it is known for its excellent melting properties. Young Fontina is often used in recipes that require a smooth, melty cheese, such as fondue, cheese dip, or cheese sauces. It is also commonly used in dishes like grilled cheese sandwiches, casseroles, pizza, and baked stratas.
The intensity of Fontina's flavour depends on its age, with older cheeses developing a harder texture and a more intense, nutty taste. Authentic Fontina, labelled "Fontina Val d'Aosta DOP", is produced in the Aosta Valley, an Alpine region in northwest Italy, and has been made there since the 12th century. Fontina produced in this region has a protected designation of origin, with regulations specifying the use of unpasteurised milk from a single milking, with two batches made per day.
Today, Fontina is also crafted in other countries, including Sweden, Denmark, the United States, Canada, France, and Argentina. The style and flavour of Fontina vary depending on the region, with Swedish and Danish Fontina being milder, lighter, and slightly sweeter, while American-style Fontina is even milder and has a higher moisture content, making it ideal for melting.
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Frequently asked questions
Fontina cheese is made from cow's milk. The milk is heated to 97°F in steel or copper vats, and then live cultures and calf's rennet are added to form curds.
Fontina cheese is traditionally made in the Aosta Valley, an Alpine region in northwest Italy. However, it is now also made in Denmark, Sweden, the United States, Canada, France, and Argentina.
Fontina is a semi-soft to hard cheese with a creamy, nutty, and buttery flavor. Its texture is rich and creamy, and it has a fat content of around 45%. Fontina melts well, making it a good choice for grilled cheese sandwiches, casseroles, and fondue.
