Fontina Val D’Aosta’s Taste
Fontina is another cheese whose name has been borrowed by so many imitators that the original is almost forgotten. The real Italian Fontina is made and aged in an Alpine style with red cows from Aosta, Italy and the recipe’s been around since the 12th century. It’s less creamy and nutty than Gruyere, but it brings a big fruity flavor and a pleasant texture. With proper aging, it can even develop a slight sharpness. The texture varies from semi-soft to firm and the flavours from mild and rich to more robust and overpowering.
Serving Fontina Val D’Aosta
The interior of fontina is pale cream in colour and riddled with holes known as “eyes”. With a fat content of 45%, the cheese is very rich and creamy which gets nuttier with aging. This versatile cheese can be used to make fondues, and similar Italian dishes. Nebbiolo, a bright red wine with wild cherry and truffles is a perfect paring for this classic cheese!
How Fontina Val D’Aosta is Made
This raw cow’s milk cheese is aged between 6-9 months in Italy to DOC standards.Fontina is a classic Italian cheese made in the Aosta Valley since the 12th century. There are many Fontina cheeses made with alternative names such as “Fontinella”, “Fontal”, and “Fontella” but the Italian Fontina, Fontina Val d’Aosta, identified by a Consorzio (Consortium) stamp is the original and most famous. The other versions are much milder than the original Fontina. Italian Fontina has a natural rind that turns tan to orange-brown with aging.