Cheese story
What is Fontina?
An Alpine Italian cheese prized for melting into fonduta.
Origin
Aosta Valley, Italy
Milk
cow
Board role
Soft / creamy
Cheese profile
Country
Italy
Region
Aosta Valley
Milk type
cow
Texture
semi-soft
Rind
natural
Ageing
3 months+
Vegetarian
Check the rennet / producer
Milk treatment
raw
Flavour profile: nutty, earthy, buttery
Origin, protection and character
Fontina comes from Italy, especially Aosta Valley. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP
Typical ageing
3 months+
How to serve Fontina
fonduta, gratins, sandwiches, polenta
Good food matches
white wine
ham
mushrooms
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
