Fontina is a semi-hard, Italian-style cow's milk cheese a milk fat content around 45%, resulting in a rich and creamy texture and a nutty, buttery flavor that gets sharper with age. Fontina is typically aged for 90 days in caverns that give the cheese its unique and nuanced flavor. Like other alpine-style cheeses, fontina has a smooth texture with small eyes that are produced when bacteria in the cheese releases carbon dioxide that forms air pockets.
Traditionally, fontina is made with unpasteurized cow's milk in large copper cauldrons. After the curd is separated from the whey, it is drained through cheesecloth and pressed into large round molds. The cheese is brined for two months, then aged for three months in caves. During that time, the cheese is turned, brushed and salted every other day.