A guide to Fontina — Italy's great Alpine melting cheese. The protected original from Aosta, its nutty flavor, and how to cook with it.
Fontina is one of Italy's finest melting cheeses, a semi-soft Alpine variety with a rich, nutty, earthy character. It's the heart of the Italian cheese fondue fonduta, a star of gratins and panini, and a versatile partner in the kitchen — provided you know which Fontina you're buying.
What Fontina Is
The original is Fontina Val d'Aosta, a Protected Designation of Origin (DOP) cheese made in the Aosta Valley, a mountainous region of northwestern Italy near the French and Swiss borders. It's made from the raw whole milk of a single milking of Valdostana cows and aged in cool mountain cellars. Many imitations are sold simply as "Fontina" or "Fontal," made elsewhere in Italy and abroad, and they're typically milder and more rubbery than the protected original.
Flavor and Texture
Authentic Fontina Val d'Aosta has a supple, dense, semi-soft paste, pale straw in color, with small holes and a thin brownish rind. The flavor is rich, nutty, and earthy, with mushroomy, woodsy notes and a savory depth that intensifies with age. Younger Fontina is milder and creamier; older cheese is firmer and more pungent. Mass-market Fontina is much blander by comparison — pleasant and meltable but lacking the depth of the real thing.
A Superb Melting Cheese
Fontina melts into a smooth, creamy, flavorful pool, which is why it's so valued in cooking. It's the essential cheese in fonduta, the Italian answer to fondue, made with Fontina, milk, egg yolks, and often white truffle. It melts beautifully in gratins, over polenta, in baked pasta, on pizza, and in toasted sandwiches and paninis, adding richness without becoming stringy or greasy.
How to Use Fontina
Use Fontina anywhere you want luxurious melt and nutty flavor: in fonduta with crusty bread for dipping, layered into lasagna or baked pasta, melted over roasted vegetables or potatoes, or in a gourmet grilled cheese. Younger Fontina is best for melting, while a well-aged piece can also be enjoyed on a cheese board with fruit and nuts.
Pairings
Fontina pairs well with the red wines of its Alpine home, as well as light Italian reds and crisp whites. On a board, it goes with walnuts, apples, pears, and cured meats. Its earthy, mushroomy notes make it a natural with truffle and with hearty winter dishes.
Buying and Storing
For the real experience, look for "Fontina Val d'Aosta DOP," which carries a stamped rind. Cheaper Fontal or generic Fontina is fine for everyday melting but milder. Store Fontina wrapped in wax paper in the fridge and use within a couple of weeks, bringing it to room temperature before serving on a board.
Frequently Asked Questions
Is all Fontina the same?
No. Fontina Val d'Aosta DOP is the rich, nutty, protected original from Italy's Aosta Valley; generic "Fontina" or "Fontal" made elsewhere is usually milder and blander.
Is Fontina good for melting?
Excellent. It melts smoothly and creamily, making it ideal for fonduta, gratins, pizza, and paninis.
What does Fontina taste like?
Rich, nutty, and earthy, with mushroomy, savory notes that deepen with age.