|Country of origin||Italy|
|Source of milk||Cows|
|Certification||EU: PDO 1996|
|Related media on Wikimedia Commons|
Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content around 45%. It can be identified by a Consortium stamp of the Matterhorn including the script "FONTINA".
As with many other varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and "Fontella". Although the version from the Aosta Valley is the only original and the most famous, a derivative production occurs in other parts of Italy, as well as in Denmark, Sweden, Quebec, France, Argentina, and the United States. The Swedish and Danish versions are often found in US grocery stores, and can be distinguished from Aostan Fontina by their red wax rind (also prevalent in Argentine Fontina).
Fontina produced in the Aosta Valley must be made from unpasteurized milk from a single milking, with two batches being made per day.
The original Fontina cheese from the Aosta Valley is fairly pungent and has quite an intense flavor, although Fontina-like labeled cheeses that are produced in other countries can be much milder. 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 color and riddled with holes known as "eyes".
It is noted for its earthy, mushroomy, and woody taste, and pairs exceptionally well with roast meats and truffles. It has a rich and creamy flavor which gets nuttier with aging. Mature Fontina is a hard cheese, and melts well.
Young Fontina has a softer texture and can be suitable for fondue. Fonduta alla valdostana (in Italian) or Fondue à la valdôtaine (in French) is a traditional dish of Fontina whipped with milk, eggs, and truffles.
- Dicitonnaire Larousse
- Ehlers, Steve; Hurt, Jeanette (1 April 2008). The Complete Idiot's Guide to Cheeses of the World. DK Publishing. p. 66. ISBN 978-1-4406-3618-9.
- Heimowitz, Colette (13 March 2012). The New Atkins for a New You Breakfast and Brunch Dishes. Simon and Schuster. p. 180. ISBN 978-1-4516-8972-3.
- Rubino, R.; Sardo, P.; Surrusca, A. (eds.). Italian Cheese: 293 Traditional Types. ISBN 88-8499-111-0
- 'The history' Archived 2014-07-25 at the Wayback Machine, Cooperativa Produttori Latte e Fontina (2006).
- Fontina on Cheese.com
- "Artisanal Premium Cheese". Archived from the original on 2010-08-08. Retrieved 2010-05-02.
- "Fontina Val d'Aosta". Cheese.com. Retrieved 11 April 2016.
- See 1 and 2.
- The Milk and Fontina Producers Co-Operative (in Italian, French, and English)