Fontina
A semi-soft Italian cheese from the Aosta Valley, made from raw cow's milk. It has a washed reddish rind, small holes, and a rich, earthy flavor.
| Category | Cheese |
|---|---|
| Maker / Origin | Aosta Valley, Italy |
| Storage | Wrap in wax paper or parchment, then loosely in plastic; store in the cheese drawer. |
| Shelf life | About 2 to 3 weeks once cut. The cut face dries quickly, so keep it covered. |
| Best uses | Fonduta (the Piedmontese fondue), polenta, risotto, panini, and gratins. |
| Substitutes | Gruyère, young Gouda, or Emmental. |
| Pairings | Nebbiolo, mushrooms, truffles, and roasted potatoes. |
| Last checked | October 18, 2026 |
About it
True Fontina Val d'Aosta is protected and made from a single milking of Valdaostana cows. Wheels age about 3 months in mountain caves and tunnels, where they are brushed and salted. Fontina-style cheeses made elsewhere are milder and softer.
Storing it
Keep away from strong odors. Fontina freezes acceptably when grated for cooking, up to 2 months.
Using it
Fontina melts into an exceptionally smooth, stringy sauce, the base of fonduta served over polenta. Remove the rind before melting it into dishes.
Swaps & pairings
Gruyère gives the same silky melt with alpine nuttiness. Young Gouda is milder and widely available. Emmental works in gratins and fondue blends.
More from this maker: Aosta Valley, Italy