Fontina Val d'Aosta
Made from unpasteurized cow's milk
Country of origin: Italy
Region: Aosta Valley
Type: semi-soft, artisan
Fat content: 45%
Colour: pale yellow
Flavour: mild, nutty, strong, sweet, tangy
Aroma: aromatic, rich
Synonyms: Fontina Val D’Aosta DOP, Fontal, Fontinella
Alternative spellings: Fontina PDO, Fontina DOP
Fontina Val D'Aosta DOP (Fontina) is a classic Italian cheese made in the Aosta Valley since the 12th century. There are many Fontina kinds of cheese made with alternative names such as "Fontinella", "Fontal", and "Fontella", but the Italian Fontina, Fontina Val d'Aosta, identified by a Consorzio (Consortium) stamp is the original and most famous. The other versions are much milder than the original Fontina. There is also a Danish version which can be recognised by the red wax rind. Italian Fontina has a natural rind that turns orange-brown with ageing.
Fontina Val d'Aosta is traditionally made from unpasteurised cow's milk. The texture and flavour of the cheese depending on how long it has aged. The texture can vary from semi-soft to firm, and the flavours can go from mild and rich to more robust and overpowering. Usually, Fontina is aged for 90 days.
The interior of Fontina is pale cream and riddled with holes known as "eyes". With a fat content of 45%, the cheese is very rich and creamy, which gets nuttier with ageing. This versatile cheese is used to make fondues and similar Italian dishes. Nebbiolo, red wine with wild cherry and truffles, is a match for Fontina.