of your favorite smooth-melting cheese
Rich in calcium and fat-soluble vitamins (A, D, E), fontina provides essential amino acids and conjugated linoleic acid (CLA) from grass-fed milk sources. A 1-ounce (28g) serving contains approximately 110 calories, 9g fat, and 7g protein.
About
Fontina is a semi-fat, washed-rind cheese originating from the Aosta Valley in the Italian Alps. It is a traditional Alpine cheese made from the milk of Valdostana cattle, characterized by a pale yellow interior with a natural brown rind. The texture is creamy and supple, becoming increasingly soft and elastic as it matures, typically aged for 3-4 months. Fontina possesses a distinctive, nutty flavor with subtle earthy undertones and mushroom notes that deepen with age. The cheese is renowned for its exceptional melting properties—the fat content and structure allow it to melt smoothly and evenly without becoming oily or separating, making it prized for fondue and cooking applications.
The name Fontina derives from Fonte, a location in the Aosta Valley where the cheese was historically produced. The Protected Designation of Origin (PDO) designation restricts authentic Fontina d'Aosta production to specific geographic boundaries and traditional methods, distinguishing it from imitations produced elsewhere.
Culinary Uses
Fontina is celebrated in Alpine and Northern Italian cuisine, particularly for its superior melting characteristics in fondue, risotto, and polenta. Its smooth texture makes it ideal for cheese sauce applications and as a gratin topping, where it creates a uniform, glossy melt without separating. The cheese works well in sandwiches where heat is applied, as well as in raclette preparations. In Italian cuisine, Fontina is featured in dishes such as fonduta (warm melted cheese with truffles) and in classic regional preparations. Beyond melting applications, it can be enjoyed at room temperature as a table cheese, where its complex nutty flavor and creamy texture are best appreciated.