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Fontina
Fontina
Fontina
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Fontina
Country of originItaly
RegionAosta Valley
Source of milkCows
PasteurizedNo
TextureSemi-soft
Fat content45%
CertificationEU: PDO 1996
Related media on Commons

Fontina (French: fontine[1]) is a cow's milk cheese, first produced in Italy. Over time, production of fontina has spread worldwide, including to the United States, Denmark, Sweden, Canada, France, and Argentina.[2][3]

Description

[edit]

Fontina is a cheese that is semisoft to hard in texture and mild to medium-sharp in flavor. It has a milk fat content around 45%. The characteristic flavor of fontina is creamy and mild but distinctively savoury and nutty, the nuttiness increasing with aging. Fontinas from Sweden, Denmark, and the United States have milder flavor, softer texture, and more holes than those of Italy.

Fontina cheese has been made in the Aosta Valley, in the Alps, since the 12th century. Fontina produced in the EU can be identified by a consortium stamp of the Matterhorn including the script "FONTINA".[4][5]

As with many other varieties, the name "fontina" has derivatives such as "fontinella", "fontal", and "fontella".[6] Although the version from the Aosta Valley is the original and the most famous,[7] a derivative production occurs in other parts of Italy, as well as in Denmark, Sweden, Quebec, France, Argentina, and the United States.[8]

Fontina produced in the Aosta Valley has a protected designation of origin, with regulations that it must be made from unpasteurized milk from a single milking, with two batches being made per day.[9]

A 1480 fresco from the Issogne Castle: the forms of cheese on the right are thought to be the earliest depiction of fontina.

Aostan fontina has a natural rind due to aging, which is usually tan to orange-brown.[10][11] The interior of the cheese is pale cream in color and riddled with holes known as "eyes".[12] It is noted for its earthy, mushroomy, and woody taste, and pairs exceptionally well with roast meats and truffles.[13]

Terroir and flavour

[edit]

The distinct flavour of Fontina from Aosta Valley is intrinsically linked to the concept of terroir, reflecting the unique botanical diversity of the high-altitude alpine pastures where the Valdostana cows graze. The milk's quality is influenced by the rich flora, which includes hundreds of different plant species.

Among these species, Alpine clover (Trifolium alpinum) is particularly significant. An ethnobotanical study in the Aosta Valley documented the traditional knowledge that T. alpinum is an excellent fodder that "makes milk fatter and fontina cheese delicious".[14] This belief is supported by scientific analysis. Studies on traditional semi-hard cheeses from the region have shown that milk from cows grazing on pastures dominated by Trifolium alpinum produces cheese with a distinct chemical profile. These cheeses contain reliable biomarkers, including higher levels of specific odd-chain fatty acids and a unique hydrocarbon ratio, that directly link them to the clover-rich diet.[15] Additionally, the plant's potent fragrance, derived from a complex blend of volatile organic compounds, is transferred from the forage to the milk, contributing to the unique aroma of the final cheese.[16]

Recipes

[edit]

Young fontina has a softer texture and can be suitable for fondue. Fonduta alla valdostana (in Italian) or Fondue à la valdôtaine[17] (in French) is a traditional dish of fontina whipped with milk, eggs, and truffles. Mature fontina is a hard cheese, and still melts well.

A good pairing is Nebbiolo, a red wine with flavors of wild cherry and truffles.[12]

Generic nature of fontina

[edit]

In 1986, the U.S. Trademark Trial and Appeal Board ruled that "fontina" was the generic name of a type of cheese "rather than a certification mark indicating regional origin, in view of the fact that non-certified producers outside that region use the term to identify non-certified cheeses". Today, fontina is produced in countries around the world, including the United States, Denmark, Sweden, Quebec, France, and Argentina.[18]

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Fontina

View on Grokipedia
from Grokipedia
Fontina is a semi-cooked, full-fat cheese made exclusively from raw whole cow's sourced from local breeds in the region of northwestern , where it holds (PDO) status granted by the in 1996 to ensure its authentic production and unique qualities. This cheese, characterized by its cylindrical shape with slightly concave sides, weighs between 8 and 18 kilograms per wheel and features a thin, compact rind that is light brown in color. Its interior paste is elastic, soft, and pale straw-yellow with small, sparse eyes, offering a sweet, aromatic flavor with hints of , , and subtle grass notes that intensify with aging. The origins of Fontina trace back to the in the , with early depictions appearing in 15th-century frescoes and references in historical documents, underscoring its longstanding role in the region's alpine dairy traditions. By the late , scientific documentation in Italian dairy yearbooks began classifying it as a distinct product, leading to formalized production standards that emphasize its ties to the local , including high-altitude pastures rich in wild herbs and grasses. The milk comes from indigenous breeds such as the pezzata rossa (red-spotted), pezzata nera (black-spotted), and brun (chestnut), grazed on these pastures, which impart the cheese's signature milky richness and mineral content. Production adheres to strict PDO regulations, beginning with a single of unheated (not exceeding 36°C) that undergoes natural and using liquid from calves raised on milk. The is then cut, cooked at moderate temperatures to achieve a semi-cooked paste, molded into wheels, dry-salted using traditional methods, and aged for a minimum of 80 days—often up to three months or more—in cool, humid environments like natural caves at 6–12°C and 90–100% humidity. This artisanal process, confined to the Valley's alpine zones (up to 2,700 meters in summer), results in variations: summer "Alpeggio" Fontina from pasture-fed cows has a deeper yellow hue and floral aromas, while winter versions from hay-fed milk are paler and milder; longer-aged wheels develop a firmer texture and more pronounced nutty, vegetal notes. Nutritionally, Fontina provides high levels of calcium, , and vitamins A and B, with a minimum content of 45% on , making it a staple in the diet and a versatile ingredient in both traditional and modern cuisine. It is enjoyed on its own as a table cheese, melted in dishes like fonduta (a Fontina-based fondue), or paired with local reds such as Donnaz wine, , or cured meats, highlighting its melt-in-the-mouth elasticity and persistent sweetness. Beyond the table, its cultural significance is evident in the region's cooperatives and consortia, which protect its heritage and promote sustainable alpine farming practices.

Overview

Description

Fontina is a semi-soft cheese made from cow's , originating from the region in the Italian . This renowned Alpine cheese is produced exclusively in its namesake region, where the unique pastures and local dairy traditions contribute to its distinctive qualities. It is crafted from unpasteurized whole cow's sourced from native breeds, such as Pezzata Rossa, Pezzata Nera, and Castana, with a content of approximately 45% in and a minimum ripening period of 80 days. The result is a cheese with a pale yellow paste, small eyes, and a thin rind that ranges from straw-colored to light brown depending on maturation. Fontina's versatility makes it ideal for a range of culinary applications, including eating it fresh as a table cheese, melting it in dishes like or toppings, or grating it over pastas and risottos, thanks to its creamy texture and subtle nutty undertones. Its (PDO) status, granted by the in 1996, ensures that only cheese produced, processed, and matured in the using traditional methods can bear the name, safeguarding its authenticity and regional ties.

History

The origins of Fontina cheese trace back to the in the Italian Alps, where references to similar semi-soft cheeses appear in regional documents from the , reflecting early alpine dairy traditions among local communities. The specific term "fontina" first emerges in a 1270 Latin document denoting a mountainous area, likely tied to production sites such as the Fontin pasture or Fontinaz village. By the late , systematic production had taken hold, as evidenced by a in depicting cheese wheels matching Fontina's characteristic flattened cylindrical shape, produced by herders in high-altitude pastures using raw cow's from native Valdostan breeds. In the 19th and early 20th centuries, Fontina's profile grew through agricultural documentation, including its classification in the Lodi Dairy Experimental Station yearbook, which highlighted its role in the region's pastoral economy. Dairy cooperatives began forming in the early 1900s to streamline collection and cheese-making amid expanding markets, culminating in the pivotal establishment of the Cooperativa Produttori Latte e Fontina in 1957 to centralize ripening, distribution, and . Formal protections followed with Italian Presidential No. 1269 in 1955, granting Controlled Designation of Origin status to safeguard traditional methods against widespread imitations that threatened authenticity. The same year saw the creation of the , tasked by ministerial with monitoring production, , and branding to combat versions proliferating in and abroad. Post-World War II economic recovery in the boosted Fontina's output, as rising to the alpine region and growing exports elevated its status in the local dairy sector, transforming it from a subsistence product to a commercial staple. In 1996, the awarded Fontina (PDO) status under Regulation (EC) No. 1107/96, reinforcing protections for its geographic specificity and artisanal processes. Today, approximately 200 producers, including cooperatives and alpine dairies, generate around 4,000 tons annually, underscoring its enduring economic significance while the consortium continues to enforce standards against imitations.

Production

Ingredients and Sourcing

Authentic Fontina PDO cheese is produced exclusively from raw, whole cow's sourced from Valdostana breeds, including the Pezzata Rossa, Pezzata Nera, and Castana varieties, which graze on alpine pastures within the region of . These local breeds contribute to the milk's high content, typically ranging from 3.5% to 4.5%, and its distinctive microbial profile derived from the cows' natural diet. The raw nature of the milk preserves the diverse bacterial flora from the alpine environment, enhancing the cheese's complex development during production. Cows must be fed with a minimum 67:33 forage-to-concentrate ratio, with at least 60% of dry matter from sources; prohibited feeds include grass , fermented products, animal or plant meals, and added oils. Coagulation of the requires natural calf rennet, along with indigenous , which are added to initiate fermentation and formation. PDO regulations strictly prohibit the use of preservatives or any additives beyond these essentials, ensuring the cheese's purity and traditional character. The of the profoundly influences the quality, with cows grazing on high-altitude meadows ranging from 1,000 to 2,500 meters above , where they consume a variety of wild herbs, grasses, and flowers. Seasonal variations are notable; summer , obtained during the alpeggio period from to in elevated pastures up to 2,700 meters, incorporates diverse floral elements that result in a more aromatic profile with deeper color compared to winter from lower valleys, which is milder and paler due to hay feeding. Under PDO guidelines, all milk must originate exclusively from farms within the and be delivered and processed as soon as possible after a single (twice daily, morning and evening) to maintain freshness and integrity. This rapid sourcing from a single prevents contamination and captures the milk's unaltered qualities, reinforcing the cheese's link to its geographic origin.

Manufacturing Process

The production of Fontina PDO cheese is a regulated artisanal process that must occur entirely within the region of , utilizing raw, unpasteurized whole cow's from local Valdostana breeds to preserve natural microbial flora and ensure authenticity. This small-batch method emphasizes traditional techniques in or stainless steel vats, overseen by the Fontina PDO Consortium to maintain quality and traceability. The process begins with , where the —sourced from a single milking and processed as soon as possible—is gently heated to 34–36°C and inoculated with indigenous before adding calf . occurs over at least 40 minutes, forming a firm coagulum that is then broken by hand or mechanically into homogeneous granules approximately the size of corn kernels. Next, the curd undergoes semi-cooking: the granules are stirred continuously over while heating to 46–48°C for about 30 minutes to expel , followed by a settling period of at least 10 minutes off the heat to further drain and firm the mass. The drained is then extracted as a cohesive mass, bundled in , and distributed into concave-sided molds to form flattened cylindrical wheels measuring 30–45 cm in diameter and weighing 7.5–12 kg. Pressing follows immediately, with the molded wheels stacked under mechanical or manual pressure for 12–24 hours, during which they are turned periodically to promote even drainage and shape uniformity; identification plaques are embedded during the initial turns. Within 24 hours of pressing, the wheels are immersed in a solution for up to 12 hours to initiate salting and surface protection. Initial drying occurs in controlled humid cellars at 10–12°C and over 90% relative , where wheels are turned daily and brushed with up to 15 days to develop a natural, compact rind while preventing unwanted molds, before transitioning to full ripening for a minimum of 80 days at 4–12°C and ≥90% relative , including ongoing turning and salting. The entire process underscores the cheese's semi-cooked paste characteristics, achieved through these precise physical manipulations without chemical additives.

Characteristics

Physical Properties

Fontina PDO cheese is produced in the form of cylindrical wheels featuring flat or almost flat faces and a low, slightly concave heel. These wheels typically measure 30 to 45 cm in diameter and 7 to 10 cm in height. The exterior rind is thin, compact, and approximately 2 mm thick, ranging in color from light yellow to orange-brown, with variations depending on ripening duration; it bears branding stamps in the center certifying PDO compliance and producer details. The interior paste is compact and elastic, featuring small to medium-sized eyes scattered throughout. Its color spans from ivory to pale yellow in younger wheels, shifting to a more pronounced straw-yellow as the cheese ages. In terms of texture, Fontina PDO is semi-soft and supple in wheels aged under three months, gradually firming to semi-hard while retaining elasticity; this structure, combined with its low acidity ( ranging from 6.01 to 6.46), enables smooth melting. Standard wheels weigh between 7.5 and 12 kg, with production yielding approximately 10 liters of milk per kilogram of cheese.

Flavor Profile

Fontina cheese exhibits a distinctive flavor profile that evolves significantly with age, reflecting its semi-soft to firm texture and raw cow's milk base from the . Young Fontina, typically aged for about three months, presents a mild taste characterized by milky sweetness and subtle herbaceous notes derived from the alpine pastures where the cows graze. This version offers low pungency and a gentle tanginess, with aromas reminiscent of fresh cream and lactic hints. As Fontina ages between three and twelve months, its flavor intensifies, developing nutty and caramel-like undertones alongside earthy notes and a slight sharpness that adds complexity. The aroma shifts toward more robust profiles, including toasted hay and subtle mushroom-like scents, contributing to an overall rich and persistent taste. These changes arise from prolonged ripening in natural caves, enhancing the cheese's depth without overwhelming . Terroir plays a crucial role in Fontina's sensory attributes, influenced by seasonal production practices. Summer variants, known as Fontina d'Alpeggio, yield brighter, floral notes from wildflowers and mountain grasses consumed by cows at high altitudes up to 2,700 meters, resulting in a sweeter and more aromatic profile. In contrast, winter production using hay-fed produces a paler cheese with milder flavors and more pronounced lactic notes lacking the complexity of summer Alpeggio. Chemically, Fontina's -rich profile stems from elevated levels of free fatty acids (FFAs) and peptides generated through and during . FFAs contribute to the cheese's aromatic complexity, while peptides and free like glutamate (averaging 16.66% of total free amino acids) enhance umami perception. The total free amino acid content rises from 0.5% to 3.1% of cheese protein with age, increasing alcohol-insoluble nitrogen fractions that bolster flavor depth.

Varieties and Regulations

Fontina d'Aosta PDO

Fontina d'Aosta holds (PDO) status from the since 1996, restricting production to the region using raw cow's milk from local breeds and traditional methods to preserve its authentic characteristics. In 2023, the PDO framework was updated to recognize three distinct varieties: standard Fontina PDO, aged for at least 80 days; Fontina PDO Alpeggio, produced exclusively from June to using milk from cows grazing high-altitude pastures up to 2,700 meters; and Fontina PDO Lunga Stagionatura, aged for a minimum of 180 days in natural caves, developing more intense flavors.

International Variants

Outside Italy, Fontina cheese is produced in various forms without (PDO) status, often using pasteurized cow's milk and adapted production methods that result in milder flavors and softer textures compared to the original Italian version. These international variants emerged as cheesemakers in other countries sought to replicate the semi-soft, meltable qualities of Fontina for local markets, typically employing factory-scale processes with shorter aging periods to reduce costs and accelerate production. In the United States, Fontina is primarily crafted in dairies using pasteurized cow's milk, yielding a semi-hard cheese with a gentle, nutty, and buttery flavor that sharpens slightly with age. These versions are aged for a minimum of 60 days, making them suitable for melting in dishes while maintaining a creamy texture, and production reached 11.26 million pounds (approximately 5,107 metric tons) in 2024 across 12 facilities. Unlike the alpine-sourced Italian original, U.S. Fontina relies on Midwestern pastures, contributing to its milder profile and widespread availability in grocery stores. Scandinavian adaptations include Swedish Fontina, a semi-hard cow's cheese produced in regions like , featuring a firm texture with round holes, mild aromatic notes, and a slightly salty from pasteurized processed at local dairies such as Vallberga. Danish Fontina, often encased in red wax, is semi-soft and pale yellow, made from pasteurized cow's with a creamy, mild flavor and gentle aroma, aged for shorter durations than Italian counterparts to emphasize its milky creaminess and versatility in cooking. These variants draw from Nordic practices but lack the alpine of the , resulting in less earthy intensity. Other global versions include limited production in , where Fontina-style cheeses are made in areas like using cow's milk, though they differ in rind development and regional herb influences, often labeled generically to avoid PDO conflicts. In and , Fontina is mostly imported from or produced minimally as non-PDO imitations, leading to market confusion from generic labeling that blurs distinctions with authentic varieties. These adaptations frequently employ industrialized methods for scalability, contributing to lower prices but varying quality consistency. A common point of confusion arises with Fontal cheese, which is often regarded as a milder, more modern cousin of authentic Fontina PDO but is unrelated in terms of geographical origin and production methods. Fontal is a semi-hard cow's milk cheese produced outside Italy, such as in the United States (e.g., Wisconsin), France, and Scandinavia, lacking the Aosta Valley's alpine terroir and PDO protections; it features a sweet, buttery flavor with excellent melting properties and is typically aged for about 90 days, resulting in a less intense profile compared to the original. Market data indicates that non-PDO production significantly outpaces Italian PDO output, with U.S. volumes alone reaching approximately 5,107 metric tons in 2024, exceeding Italy's 3,132 metric tons in 2023 by about 63 percent, and global non-protected variants surpassing Italian production due to widespread factory manufacturing in and beyond. This disparity arises from cheaper, large-scale operations that prioritize volume over traditional artisanal constraints, fueling international demand for affordable melting cheeses.

Culinary Uses

Traditional Dishes

One of the most iconic traditional dishes from the is Fonduta Valdostana, a rich prepared by melting Fontina cheese into a creamy base of , egg yolks, and in a double boiler to achieve a smooth, stringy texture. This dish, which originated in the as a warming alpine staple, is typically served poured over , toasted bread, or steamed , highlighting the cheese's excellent melting properties for a luxurious, comforting meal. Another hearty classic is Valpellinentze, also known as Seupa à la Vapelenentse, a rustic originating from the town of Valpelline where layers of stale stuffed or topped with grated Fontina are simmered in beef broth alongside , onions, and a touch of cinnamon for subtle warmth. This robust preparation, often baked to form a casserole-like consistency, is deeply tied to local festivals such as the annual Seupa à la Vapelenentse event in Valpelline, where it celebrates the region's pastoral heritage and seasonal ingredients. A straightforward alpine dish favored by herders consists of baked potatoes hollowed out and filled with chunks of Fontina and butter before being returned to the oven until the cheese melts into a gooey, indulgent center. Costoletta alla Valdostana is another emblematic dish, featuring a breaded stuffed with slices of Fontina and , then fried until golden, showcasing the cheese's ability to melt smoothly inside the meat. Beyond these, Fontina features prominently in other staples like alla valdostana, where the cheese is incorporated at the end of cooking to create a velvety, nutty finish with , , and , evoking the valley's mountainous simplicity. Similarly, concia layers cornmeal with generous amounts of melted Fontina and baked until golden and crisp on top, often paired with mountain herbs or cured meats to underscore seasonal, rustic flavors.

Pairings and Substitutes

Fontina cheese pairs well with a variety of beverages that complement its nutty, earthy flavors. Red wines from the region, such as and , enhance the cheese's mild tanginess with their structured and fruit-forward notes. Local reds like Torrette, made primarily from Petit Rouge grapes, provide a harmonious match due to their bright acidity and red berry aromas that echo the region's alpine . For pairings, younger, milder Fontina varieties align excellently with crisp alpine lagers or pilsners, whose clean maltiness and subtle hop bitterness balance the cheese's creamy texture without overpowering it. In non-Italian culinary contexts, Fontina can be substituted with cheeses that offer similar melting qualities and semi-soft textures, though adjustments may be needed for flavor intensity. Gouda provides a comparable nutty profile and excellent melt for applications like pizzas or sandwiches, while delivers a slightly sharper tang suitable for grilled items. Taleggio serves as an ideal washed-rind alternative for its creamy consistency and mild pungency, particularly in dishes requiring a softer, more aromatic substitute. For milder Fontina variants, these swaps may require reducing to avoid overpowering the intended subtlety in pizzas or panini. Beyond traditional applications, Fontina has gained popularity in modern global recipes for its superior melting properties, which prevent separation and yield a smooth, elastic texture. It is commonly grated over dishes for a rich, velvety sauce, incorporated into quesadillas for an Italian-Mexican fusion with its gooey melt alongside fillings like or mushrooms, or topped on burgers to add a subtle nuttiness that elevates patties. In the United States, Fontina's blendability has made it a favored choice for , where it contributes to a creamy, non-grainy result when combined with cheddar or . Nutritionally, Fontina offers approximately 389 kcal per 100g, with high levels of protein at about 25g per 100g and calcium at 800mg per 100g, supporting bone health and providing a substantial source. Traditional Fontina uses animal from calves, making it unsuitable for vegetarians avoiding animal-derived products, and not for vegans due to its content.

References

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