Pasteurised cow's milk
Fontina is a semi-soft alpine cheese from the Valle d'Aosta. The name Fontina seems to come from a pasture called Fontin where this cheese was made. Other sources link it to the village of Fontinaz. The name could also come from the old French term “fontis” or “fondis” which used to indicate the special ability of this cheese to melt when heated.
Fontina cheese has a DOP (Protected Designation of Origin) status, a milky aroma - 100 litres of milk are needed to make one Fontina, a creamy texture and a sweet flavour which intensifies with ageing. Its colour varies from ivory to an intense hay yellow colour. It is aged for an average of 80 days.
The DOP mark: As a DOP (PDO) 'Protected Denomination of Origin' cheese, our Fontina has been guaranteed and certified by the Fontina Consortium in Italy. This is the best guarantee of excellence in a European agri-food product. Production, processing and preparation of our cheese takes place exclusively in the Fontina cheese DOP area of origin - any other Fontina which does not have this mark is just cheese!
Fontina is a great cheese for melting and works well in a cheese toastie, frittata, on a pizza and in sauces. It is also the main ingredient in the famous fonduta or fondue. It can of course also be enjoyed as part of a cheese plate.
How to Store
Keep wrapped in naturally waxed paper in the fridge, ideally inside a slightly opened container so that the cheese still gets some oxygen. Fontina should keep for 1 weeks. Remember to remove from the fridge an hour or so before serving to bring the cheese up to room temperature.
Please note that we cut each individual piece of cheese freshly, so occasionally individual pieces may weigh very slightly under or very slightly over the stated weight.