each grated fontina
Rich in calcium and phosphorus for bone health, and provides protein and conjugated linoleic acid (CLA) from grass-fed cattle milk. Contains fat-soluble vitamins A and D, particularly in versions made from summer milk.
About
Fontina is a semi-hard, creamy cheese produced from the milk of Valdostana cattle, originating in the Aosta Valley of northern Italy. The cheese has a pale yellow interior with a thin, light brown rind, developing a smooth, rich, and slightly nutty flavor that becomes more complex with age. Fontina d'Aosta, protected by Protected Designation of Origin (PDO) status, is aged for a minimum of three months and is characterized by its excellent melting properties and buttery texture. The name derives from the Fontin alpine pastures where it has been produced since the twelfth century.
Fontina differs from similar Italian cheeses in its specific terroir requirements—only milk from cows grazing in the Aosta Valley and fed with specific regulations qualifies for the PDO designation. Non-denominational fontina variants exist globally, though they typically lack the complexity and creamy consistency of authentic Italian versions.
Culinary Uses
Fontina is prized in Italian cuisine for its exceptional melting properties, making it ideal for fondue, risotto, pasta dishes, and as a filling for polenta or gnocchi. Its creamy texture and mild nutty notes complement both savory applications and lighter preparations without overpowering delicate flavors. Grated fontina is commonly used as a finishing cheese for baked dishes, gratins, and soups, where it contributes richness without the intensity of harder aged cheeses. The cheese also appears in traditional Val d'Aosta dishes and pairs well with white wines, truffles, mushrooms, and hazelnuts.