Fontina

Fontina is a semi-soft cow's milk cheese from northern Italy, traditionally associated with the Alpine regions and especially the Aosta Valley. It has a pale ivory paste with a light natural rind and a smooth, elastic texture that becomes firmer with age.

Fontina Val d'Aosta is the best-known variety and holds a protected designation of origin (PDO). It is produced from cow's milk and aged for at least 90 days. Younger Fontina is mild and creamy, while longer aging yields a stronger, nutty aroma and a slightly more assertive texture.

Flavor and uses: Fontina offers a mild, nutty, slightly fruity flavor and a creamy, meltable texture. It is prized for fondue and fonduta Valdostana, and is also used in sauces, risottos, polenta dishes, soups, and as a topping for pizzas. It pairs with white wines and light to medium-bodied reds.

Regional scope: In addition to Fontina Val d'Aosta, other northern Italian cheeses sold as Fontina originate in Lombardy or Piedmont; these are distinct from the PDO Fontina Val d'Aosta. Internationally, Fontina-style cheeses are produced in several countries and may vary in flavor and texture.