description Fontina Overview
Fontina is an Italian semi-soft cow's milk cheese with Protected Designation of Origin (PDO) status, produced exclusively in the Aosta Valley region of northwestern Italy. Documentation of the cheese dates back to the 13th century, with its name deriving from the local village of Fontin. The cheese has a pale yellow interior with small holes and a natural rind, featuring a nutty, mildly earthy flavor that becomes more pronounced with age. Fontina melts well and is traditionally used in Italian dishes including fonduta.
insights Ranking position
Fontina ranks #15 of 176 in the Fermented Food ranking, behind Cultured butter, ahead of Kefir.
help Fontina FAQ
Where does authentic Fontina cheese come from?
Authentic Fontina is an Italian semi-soft cow's milk cheese produced exclusively in the Valle d'Aosta region of northwestern Italy. It holds a Protected Designation of Origin (PDO) status, meaning only cheese from this region can legally be called Fontina.
What does Fontina cheese taste and smell like?
Fontina has a nutty, earthy, and buttery flavor profile with a distinct aroma of mushrooms and herbs. Its texture is smooth and somewhat elastic when young, becoming increasingly pungent and crumbly as it ages.
What is the historical background of Fontina?
Fontina is one of Italy's oldest cheeses, with records of its production in the Aosta Valley dating back to at least the 13th century. It was historically made by Alpine herdsmen during the summer while their cows grazed on high mountain pastures.
How is Fontina used in Italian cooking?
Fontina is famous for its excellent melting properties, making it a defining ingredient in traditional dishes like fonduta (an Italian fondue made with milk and egg yolks). It is also frequently melted over polenta or used as a filling in stuffed pasta.
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