Fontina has a delicate nuttiness with a hint of mild honey. When melted, the flavor is earthy with a suggestion of mushrooms and a fresh acidity. According to old documents, farmers from the Aosta Valley in Italy have been producing Fontina since 1270. Although Fontina is produced in several countries in Europe, Italian Fontina is identified by a stamp of the Matterhorn, the most familiar mountain in the Italian Alps, on top of every package. It is excellent to use in sandwiches, salads, desserts and appetizers. Mushrooms, in particular, bring out its earthy flavor. It can also be used to top off French onion soup, twice-baked potatoes and pizza.
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