An Italian cheese with a rich nutty flavour. Semi soft when young, it hardens as it ages. Made from unpasteurised cow’s milk.
Fontina Val d’Aosta comes from the Aosta valley in the Alps. Creamy and nutty with a very slight hint of sweetness, this rich cheese has a straw coloured interior pitted with tiny holes. Young cheeses are semi soft, but when fully mature Fontina can be grated like Parmesan.
Said to date back to around the 12th century, Fontina is one of the great Italian cheeses, not to be confused with the milder Swedish and Danish versions. It’s made from unpasteurised cow’s milk which gives it all those lovely layers of flavour.
What with? Fontina melts beautifully and is a great favourite in pasta and gnocchi sauces. Absolutely delicious melted on garlic bread or, if you’re feeling decadent, served in a fondue with a few shavings of truffles. Fontina enjoys the company of both white and red wine and comes to life when served with anything fig-gy like our Calabrian Fig Ball, Fig Puree or Fig Chutney.