Frederic Melton
Fontina is a type of cheese made from cow's milk and is known for its superb melting quality and mild, nutty flavor. It is a semi-hard cheese with a creamy light yellow color and small holes, known as eyes. Fontina cheese originated in the Aosta Valley in the Italian Alps and has been made there since the 12th century. The cheese is traditionally made from unpasteurized milk, although some versions are made with pasteurized milk, which produces a milder taste. Today, Fontina cheese is also produced in other countries, including Denmark, Sweden, the United States, Canada, France, and Argentina. The best Fontina cheese is considered to be the one produced in the Aosta Valley, following traditional methods and aging processes, resulting in a distinctive flavor and texture that has made it a favorite among cheese enthusiasts.
| Characteristics | Values |
|---|---|
| Origin | Italian Alps, specifically the Aosta Valley |
| Production | Made from cow's milk, traditionally unpasteurized |
| Texture | Semi-soft to semi-hard |
| Rind | Natural, tan to orange-brown |
| Interior | Pale cream, with small holes ("eyes") |
| Taste | Mild, nutty, earthy, woody, buttery |
| Melting | Excellent melting quality |
| Additives | Gluten-free, usually no artificial preservatives |
| Pairing | Dried dark fruits, chocolate, port, sherry, roast meats |
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What You'll Learn
Fontina cheese is made from cow's milk
Fontina cheese originates from the Aosta Valley in the Italian Alps, where it is traditionally made from the unpasteurised milk of red-pied Valdostana cows. The milk is coagulated with enzymes, and the separated curd is brined in wheel-shaped moulds for two months. It is then aged in the natural caves of the valley for an additional three months. This aging process gives Fontina its distinctive aroma and nuanced flavour.
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 added to form curds, which are then strained and transferred into round moulds to be drained and salted. The cheese is aged for a minimum of 60 days in a cool environment, followed by another 30 to 90 days in aging caves, where it is regularly washed with brine to form its characteristic rind.
Fontina cheese has a fat content of around 45%, contributing to its creamy texture and mouthfeel. The cheese is versatile, excellent for cooking, and a delightful table cheese. It pairs well with dried dark fruits, chocolate, port, or sherry, and enhances the flavour of roast meats and truffles. When cooked, Fontina becomes gooey and melts smoothly, making it perfect for casseroles, grilled cheese sandwiches, frittatas, and baked stratas.
While Fontina originated in Italy, it is now produced in several countries, including Denmark, Sweden, the United States, Canada, France, and Argentina. The flavour and texture of Fontina can vary depending on the region of production, with Swedish and Danish Fontinas being milder, sweeter, and having more holes than their Italian counterparts. However, regardless of its origin, Fontina cheese remains a delicious and versatile variety that is loved by cheese enthusiasts worldwide.
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It's produced in Italy, specifically the Aosta Valley
Fontina cheese is a 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. Fontina has been made in the Aosta Valley, in the Alps, since the 12th century. The cheese is produced at the feet of the Alps, where the lush meadows provide the milk needed to produce Fontina. The red-pied Valdostana cows that graze in these meadows produce milk that is incredibly rich and creamy, with sweet and pungent flavours that unveil tones of butter and roasted nuts.
The surrounding grasslands of the Aosta Valley are surrounded by caves and crevices in the mountains, which provide the perfect low temperatures for aging. The cheese absorbs the naturally filtered moisture from the caverns, providing the distinct aromas and nuances unique to Fontina. Fontina made in the EU is protected with DOP status, meaning that authentic Fontina can only be produced in specific regions in specific ways. These authentic Fontinas are identified by a consortium label featuring an image of the Matterhorn, along with the word "Fontina".
Fontina is a semi-soft to semi-firm cheese, depending on its age, and has a mild, nutty flavour. It is a washed-rind cheese, which gives it a pleasant odour. Its flavour is also described as earthy, mushroomy, and woody, pairing well with roast meats and truffles. Aostan Fontina has a natural rind due to aging, which is usually tan to orange-brown. The interior of the cheese is pale cream in colour and is dotted with small holes, known as "eyes".
Fontina is an excellent melting cheese, making it a great choice for dishes such as casseroles, grilled cheese sandwiches, frittatas, and baked stratas. It is also used in Fonduta alla valdostana, a traditional dish from the region where Fontina is whipped with milk, eggs, and truffles.
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Fontina has a mild, nutty flavour
Fontina cheese is a semi-soft to semi-hard Italian cow's milk cheese with a mild, nutty flavour. It is traditionally made from unpasteurised milk from cows in the Aosta Valley, a region in the Italian Alps, although today it is also produced in Denmark, Sweden, the United States, Canada, France and Argentina.
The distinctive flavour of Fontina is nutty, buttery, earthy and woody, with a creamy texture. The nuttiness increases with age, and younger Fontina is considered milder in taste. The cheese is known for its superb melting quality, and its versatility in cooking. It is a popular choice for casseroles, grilled cheese sandwiches, frittatas, baked stratas and, notably, mac and cheese. It is also used in a classic fondue recipe from the region, Fonduta alla valdostana, where it is whipped with milk, eggs and truffles.
When cooked, Fontina becomes gooey and smooth, enhancing the flavours of other ingredients. It is often used in eggs, soups, sandwiches and pizzas, and pairs well with roast meats, chocolate, port or sherry. Its savoury intensity is multiplied when heated, making it a popular choice for cooking.
Fontina has a fat content of around 45%, which contributes to its creamy texture and flavour. The cheese is aged for at least two months, with traditional Fontina being aged for three months or more, during which time it develops its characteristic flavour and texture. The ageing process takes place in the caves of the Aosta Valley, where the cheese is washed with brine to form its rind.
The best Fontina cheese is considered to be the one produced in the Aosta Valley, with its unique terroir and traditional production methods. However, the name ""Fontina" has now become a generic term for a type of cheese, and many versions are Italian imitations.
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It's a semi-soft to hard cheese
Fontina is a semi-soft to hard cheese, depending on its age. The cheese is made from cow's milk and originated in the Aosta Valley, a region in the Italian Alps. It has been produced in this tiny part of Italy since the 12th century. The milk of Valdostana cows, who graze in the lush meadows at the feet of the Alps, is particularly suited for Fontina.
Fontina is characterised by its semi-soft to semi-firm texture, small holes, and thin, pale orange rind. Its flavour is mild, nutty, and earthy, with buttery and woody notes. The nuttiness and intensity of the flavour increase with age. The cheese is also known for its superb melting quality. When cooked, it becomes gooey and smooth, making it an excellent choice for casseroles, grilled cheese sandwiches, and fondues.
Young Fontina has a softer texture and is often used in fondue or as a table cheese. It pairs well with dried dark fruits like dates, raisins, and figs, as well as chocolate, port, or sherry. Mature Fontina, on the other hand, is harder and can be grated over soups, pasta dishes, rice, risotto, vegetables, and salads. It complements roast meats and truffles exceptionally well.
Fontina is traditionally made from unpasteurised milk, but it can also be produced with pasteurised milk, resulting in a milder taste. The production process involves heating the milk to 97°F, adding live cultures and calf's rennet to form curds, and then cooking the mixture to a higher temperature. The curds are strained, moulded, salted, and aged for at least two months. In the EU, authentic Fontina is protected with DOP status, ensuring it can only be produced in specific regions and ways.
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Fontina is excellent for melting
Fontina is a type of Italian cheese made from cow's milk. It is known for its superb melting quality and mild, nutty flavour. Its texture ranges from semi-soft to semi-firm, depending on its age. When cooked, Fontina becomes gooey and smooth, making it excellent for melting. Its savoury intensity is enhanced when heated, making it a popular choice for various dishes that require melted cheese.
Fontina cheese has been produced in the Aosta Valley in the Italian Alps since the 12th century. The milk for Fontina is traditionally sourced from red-pied Valdostana cows that graze in the lush meadows at the feet of the Alps. This cheese is typically made from unpasteurised milk, although some versions use pasteurised milk, resulting in a milder taste. The production process involves heating the milk to around 97°F, adding live cultures and calf's rennet to form curds, and then straining and moulding the curds. The cheese is then aged for at least two months, with additional time in caves to develop its distinctive rind.
The unique flavour of Fontina is characterised by its creaminess and mildness, with a distinct savoury and nutty profile. The nuttiness becomes more pronounced as the cheese ages. Its earthy, woody, and buttery notes make it an excellent pairing for roast meats, dried dark fruits, chocolate, and port. The intensity of its flavour and its ability to melt smoothly make Fontina a versatile cheese in cooking.
Fontina is an excellent melting cheese for casseroles, notably mac and cheese, grilled cheese sandwiches, and pizza. It is a key ingredient in the traditional dish Fonduta alla valdostana, a classic fondue recipe from the Aosta Valley, where Fontina is whipped with milk, eggs, and truffles. Its gooey texture and savoury flavour also make it a delicious addition to grilled cheese sandwiches, frittatas, baked stratas, and soups.
When purchasing Fontina, it is important to distinguish between authentic Fontina from the Aosta Valley and other versions produced in countries like Denmark, Sweden, and the United States. Authentic Fontina can be identified by a consortium label featuring an image of the Matterhorn and the word "Fontina" or "Fontina Val d'Aosta DOP". The cheese should have a pale cream interior with small holes and a natural rind that ranges from tan to orange-brown.
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Frequently asked questions
Fontina is a mild, semi-soft to hard cow's milk cheese with a creamy light yellow colour and a fat content of around 45%. It is known for its superb melting quality and its nutty flavour.
Fontina cheese originates from the Aosta Valley in the Italian Alps. It has been made there since the 12th century. Today, Fontina is also produced in Denmark, Sweden, the United States, Canada, France and Argentina.
Fontina has a mild, nutty, earthy and woody flavour. The cheese is known to be buttery and creamy, with a hint of roasted nuts. The intensity of the flavour depends on how long it has been aged.
The best Fontina cheese is said to be the one produced in the Aosta Valley in Italy, specifically marked with a consortium stamp of the Matterhorn including the script "Fontina". This authentic Fontina is labelled "Fontina Val d'Aosta DOP".
