Fontina

What Is Fontina?

Fontina is a semi-hard cow's milk cheese from the Alpine pastures of Italy's Valle d'Aosta region. It's known for its cream-ivory color, small holes, and nutty flavor.

It has a character that ranges from mild to sharper depending on aging time; its most notable feature is that it melts smoothly with heat. For this reason it's a staple cheese in fondue and gratin dishes.

Nutritional Value of Fontina

Like semi-hard cow's milk cheeses, fontina contains about 389 kcal of energy and high protein and fat per 100 grams; it's a rich source of calcium. Values are approximated from a similar cheese profile.

What Are the Benefits of Fontina?

With its protein and calcium content, fontina can be consumed in moderation as part of a balanced diet; since its fat and calorie content are high, portion control is recommended.

This information is general; fontina is a food, not a substitute for medical treatment.

How Is Fontina Selected?

A good fontina is cream-ivory in color, smooth in texture, and slightly moist. Dry, cracked, or sharp-sour smelling samples are not preferred.

• Color should be cream-ivory, texture smooth
• Should have small holes and be slightly moist
• Smell should be nutty-sweet, not veering sour

How Is Fontina Stored?

Fontina keeps for 2–3 weeks in the fridge wrapped in cheese paper; breathable packaging is preferred. Bringing it to room temperature before serving brings out its flavor.

Using Fontina in the Kitchen

Fontina is most used in fondue, gratin, panini, and risotto; since it melts nicely, it's also preferred in hot sandwiches and pasta sauces. It's also served on a cheese board.

How Is Fontina Fondue Made?

Grated fontina is melted at low heat with milk or a small amount of liquid; once it reaches a smooth consistency, bread and vegetable pieces are dipped in and served.

Why Does Fontina Melt So Well?

Thanks to its high fat-moisture balance and semi-hard structure, it melts smoothly with heat and becomes flowing without clumping.

What Recipes Is Fontina Used In?

Cheese fondue, gratin potatoes, fontina panini, and risotto are the best-known uses.

Frequently Asked Questions

What cheese can fontina be substituted with?

In melting recipes it can be substituted with gruyère and similar well-melting Alpine cheeses; the flavor may change slightly but the texture stays similar.

What does fontina taste like?

It has a mild, nutty, and buttery flavor; it becomes more intense and sharp as it ages.

Is fontina's rind edible?

The rind is generally hard and not suitable for eating; it's usually trimmed off and only the interior is used.

Is fontina used on pizza?

Yes; since it melts well, it can be used alongside mozzarella on pizzas and gratins for a richer flavor.