Fontina is a semi-firm cow’s milk cheese with a rich, buttery flavor and excellent melting properties. Originating from the Aosta Valley in Italy, true Fontina Val d’Aosta carries a DOP designation, though versions are also produced in other European countries.

Flavor Profile

Fontina has a mild, buttery, and slightly earthy flavor with hints of mushroom and a gentle tanginess. The texture is smooth and supple, becoming increasingly creamy as it warms. The natural rind has a slightly pungent aroma that does not carry into the paste.

How to Use Fontina

Fontina is one of the finest melting cheeses available. It is the traditional cheese for Italian fonduta (fondue), and it excels in baked pasta, risotto, polenta, pizza, and sandwiches. Its mild flavor makes it a team player that enhances other ingredients without overpowering them.

Pairing Suggestions

Pair with light white wines such as Pinot Grigio or Arneis. Fontina also works well with fresh fruits, light salads, and cured meats like prosciutto.

Storage

Wrap in wax paper and store in the refrigerator. Fontina is best consumed within two to three weeks of cutting.