Fontina is a semi-soft, cow's milk cheese that originated in the Aosta Valley region of northwestern Italy. The cheese has a long and storied history, dating back to the 12th century when it was first produced by alpine dairy farmers in the Italian Alps.
The primary source of Fontina cheese is the Aosta Valley, a mountainous region near the border with Switzerland and France. The unique microclimate and high-altitude pastures of the Aosta Valley provide ideal conditions for the production of Fontina, imparting the cheese with its distinctive flavor profile. Authentic Fontina Valle d'Aosta carries a protected designation of origin (DOP) restricted to the Aosta Valley; similar alpine cow's-milk cheeses made in other regions of northern Italy, such as Lombardy and Trentino-Alto Adige, are sold under different names, such as Fontal.
In the kitchen, Fontina is a versatile cheese that is commonly used in a variety of Italian and European cuisines. It is prized for its melting properties, making it a popular choice for dishes like pizza, lasagna, and grilled cheese sandwiches. Fontina's nutty, slightly sweet flavor also lends itself well to pasta sauces, soups, and risottos. Beyond Italian cuisine, Fontina is also used in Swiss and French alpine-style dishes, such as fondues and tartiflettes.
The flavor profile of Fontina is characterized by its creamy, nutty notes, with subtle hints of fruit and herbs. The cheese has a semi-firm, pliable texture that softens when heated, making it an excellent melting cheese. Fontina's flavor becomes more pronounced and complex as it ages, developing deeper, earthier notes.
When it comes to pairing Fontina, the cheese's versatility allows it to complement a wide range of ingredients. It pairs exceptionally well with cured meats, such as prosciutto or salami, as well as with sautéed mushrooms, caramelized onions, and roasted vegetables. Fontina also complements the flavors of fresh herbs, such as rosemary, thyme, and sage. For beverages, Fontina pairs nicely with full-bodied red wines, such as Barolo or Chianti, as well as with crisp, dry white wines.