Fontina might not always steal the spotlight, but it's the kind of cheese chefs and cheese lovers quietly depend on. Its rich flavor and superior melt make it perfect for fondue, sauces, and baked dishes that demand both character and creaminess.
While fontina has been beloved in Europe for centuries, Wisconsin cheesemakers have made their own mark on this versatile favorite, crafting versions that balance Old World tradition with American accessibility. Whether you're melting it into risotto or pairing it with cured meats on a cheese board, fontina delivers every time.
What Is Fontina Cheese?
A Quick Overview
Fontina is a semi-soft to semi-hard cow's milk cheese with a natural rind and a pale yellow interior that practically glows with richness. Depending on its age and origin, fontina can range from mild and buttery to funky and full-bodied, making it one of the most versatile cheeses in the kitchen. It's especially known for its earthy undertones and signature melt that stays creamy without turning greasy or stringy.
Fontina Flavor and Texture
Young fontina presents a smooth, creamy texture with a slightly tangy flavor that's gentle and approachable. The paste is supple and slices cleanly, making it perfect for sandwiches or casual snacking.
Aged fontina develops a firmer texture and more complex personality. The flavor becomes nuttier and more intense, with pronounced earthy notes that can border on funky in the best possible way. That pungency comes from the natural rind development and the breakdown of fats and proteins during aging.
Fontina's European Roots and Wisconsin Reinvention
The Original Fontina Val d'Aosta
The story begins in Italy's Aosta Valley, where fontina has been produced since the 12th century. Fontina Val d'Aosta is made from raw milk of cows grazing on mountain pastures, resulting in a cheese with strong, earthy flavor and pronounced funk balanced by grassy, herbaceous notes. American makers crafting this style of cheese often call their cheese "fontal," signaling that it's a fontina-style cheese while differentiating it from its European counterpart.
Danish and Swedish-Style Fontina
Northern European versions took fontina in a different direction. Danish and Swedish-style fontina tends to be milder, younger, and more springy in texture than Italian versions. While they lack the complexity of aged Italian fontina, they're still widely used in cooking for their reliable performance in sauces and casseroles.
Wisconsin-Style Fontina
Wisconsin cheesemakers have carved out their own space in the fontina world, crafting versions with precision and artisan expertise. Typically made from pasteurized cow's milk, Wisconsin fontina strikes a beautiful balance: creamy and nutty with just a hint of funk that nods to Italian tradition without overwhelming American palates.
What also sets Wisconsin fontina apart is its versatility. You'll find both young and aged versions, giving you options whether you need mild meltability or bold complexity. Wisconsin producers have mastered the art of creating fontina that works in everything from a weeknight grilled cheese to sophisticated cheese boards.
Notable Wisconsin producers:
- BelGioioso Cheese produces award-winning domestic fontina that's earned national recognition for quality and flavor. Their version captures Italian inspiration with Wisconsin terroir.
- Carr Valley Cheese brings dynamic flavor and handcrafted tradition to their fontina, backed by fourth-generation cheesemaker Sid Cook's expertise and countless awards.
- Cello Cheese crafts rubbed fontals with distinctive flavor profiles, using traditional techniques as a foundation for something uniquely their own.
- Roth Cheese makes both an Italian-style and, true to their roots, a Swedish-style fontina that beautifully illustrate the genius of Wisconsin innovation.
How Fontina Is Made
The Process
Making fontina starts with fresh cow's milk that's heated, cultured with specific bacterial strains, and set with rennet to form curds. Those curds are cut, cooked gently to expel whey, drained, and pressed into molds. The cheese is then brined in a salt solution, which develops flavor and creates the foundation for its natural rind.
Aging happens in humid conditions for anywhere from two weeks to several months or longer, depending on the desired style. During this time, the natural rind develops its characteristic appearance, and the interior paste transforms in texture and flavor. Some versions are coated in wax to prevent further rind development and preserve moisture.
What Defines Good Fontina
Quality fontina reveals itself through several characteristics. The texture should be smooth and supple, neither too soft nor too firm. When you slice it, the cheese should have some give without being mushy. The flavor needs balance: earthy and nutty notes supported by buttery richness, with funk adding interest rather than dominating.
Most importantly, fontina should melt beautifully with minimal oil separation. When heated, it should become creamy and flowing without breaking into a greasy puddle. The aroma should be pleasant and inviting, and slightly mushroomy, but not overpowering or off-putting.
How to Enjoy and Pair Fontina
Best Uses in the Kitchen
Fontina's supreme meltability makes it a kitchen workhorse that deserves a permanent spot in your cheese drawer:
- Melted into risotto, polenta, pasta, or pizza where it adds richness and depth
- Baked into au gratin potatoes, casseroles, or stuffed mushrooms for creamy, satisfying comfort food
- Sliced on cheese boards alongside cured meats like prosciutto or salami, and briny olives
- In fondue, where fontina truly shines, creating an alpine-style delight that stay smooth and creamy
- Folded into grilled cheese for a more sophisticated take on the classic sandwich
- Layered in lasagna or baked ziti where you want complexity beyond standard mozzarella
Pairing Ideas
Wine complements fontina at every stage of flavor development. Pinot noir brings bright red fruit that balances the cheese's earthy funk beautifully, while chardonnay's buttery flavors match nicely with young fontina's creaminess. It’s also worth noting that chianti offers enough boldness to stand up to aged fontina's intensity.
Beer creates compelling matches with this versatile cheese. A Belgian tripel brings yeasty complexity and strength that can handle fontina's character, and a brown ale offers malty, toasty notes that echo the cheese's nutty qualities. A pilsner provides crisp contrast and refreshment that cleanses the palate, making it a nice choice when. Enjoying fondue.
Non-alcoholic options work wonderfully too. Pear or apple juice add subtle sweetness that plays beautifully with fontina's savory notes, while black tea brings earthy depth that complements the cheese's own earthiness. Ginger beer delivers a zesty, spicy character that cuts through fontina’s richness while still playing up its complexity.
Similar Cheeses and How to Substitute
Cheeses Like Fontina
If you can't find fontina or want to try something similar:
- Havarti offers comparable melt and mildness with a buttery, slightly tangy profile.
- Provolone is milder but melts reliably for cooking applications.
- Butterkase provides soft, mild, buttery character and melts like a dream.
When to Use Fontina
Reach for fontina when a dish calls for gooey melt and layered flavor that goes beyond one-note mildness. Use it as a more complex alternative to mozzarella in baked pasta dishes or pizza when you want depth. Fontina excels in rich baked dishes that need cheese with staying power that won't disappear into the background or separate into an oily mess.
It's also perfect when pairing with expressive herbs like rosemary or thyme, or earthy vegetables like mushrooms, leeks, and root vegetables that share its rustic sensibility.
FAQs
Is fontina cheese good for melting?
Absolutely! Fontina is one of the best melting cheeses available. It becomes smooth and creamy without separating or getting oily, making it ideal for fondue, risotto, baked pasta dishes, and grilled cheese. Its reliable melt is one of the main reasons chefs love it.
What does fontina cheese taste like?
Fontina ranges from mild and buttery when young to nutty, earthy, and slightly funky when aged. You'll often taste mushroom-like notes, grassy undertones, and a pleasant tanginess. The flavor intensity depends on age and origin, with Italian versions typically being stronger than American ones.
How is fontina different from mozzarella or provolone?
Fontina has a more complex, earthy flavor than mild mozzarella. While mozzarella is prized for its stretch, fontina melts into creamy smoothness. Provolone is similar in meltability but generally milder. Fontina offers more depth and character, making it a better choice when you want the cheese to contribute meaningful flavor.
Can I use fontina in fondue?
Yes! Fontina is a classic fondue cheese, especially in Italian fondues. Its excellent melting properties and rich flavor make it perfect for cheese dips. Try combining fontina with gruyere or emmentaler for a traditional fondue with incredible depth.
Does fontina have a strong smell?
It depends on the age and style. Young fontina has a mild, pleasant aroma. Aged fontina develops a stronger, earthier smell that can be quite pungent, similar to mushrooms or forest floor. Italian Fontina Val d'Aosta typically has the strongest aroma. If you're sensitive to funky cheese smells, stick with younger American or Danish versions.
Can you eat the rind on fontina?
The natural rind on fontina is technically edible but can be tough and quite funky. Many people trim it off before eating or cooking. If the fontina has a wax coating, definitely remove that before consuming. For cheese boards, leaving the rind on is fine for visual appeal, but guests may prefer to cut around it.
What wines pair best with fontina?
Pinot noir is a classic pairing, with its fruity and earthy notes complementing fontina beautifully. For whites, try chardonnay with young fontina or a crisp pinot grigio. Aged fontina can handle bolder reds like Chianti or Barbera. The key is matching the wine's intensity to the cheese's age and funk level.
How should I store leftover fontina cheese?
Wrap fontina in wax paper or parchment paper, then place it loosely in a plastic bag or reusable container. Store it in the refrigerator's cheese drawer or vegetable crisper where humidity is slightly higher. Properly stored, fontina lasts one to two weeks. Let it come to room temperature before serving for best flavor.
Is fontina cheese made with pasteurized milk?
In the U.S., including Wisconsin, fontina is made with pasteurized milk to meet food safety regulations. Traditional Italian Fontina Val d'Aosta is made with raw milk, which contributes to its more complex, funky character.
Are fontina and fontal related?
Yes! Fontal is essentially fontina-style cheese. American cheesemakers use the term "fontal" to indicate they're making a fontina-inspired cheese while respecting the protected designation of origin for Italian Fontina Val d'Aosta. Fontal offers a similar flavor and melting properties to fontina.
What's the difference between Wisconsin and Italian fontina?
Italian Fontina Val d'Aosta (the original) is made from raw alpine cow's milk, aged longer, and has a stronger, funkier flavor with pronounced earthiness. Wisconsin fontina is made from pasteurized milk, tends to be milder and creamier, and comes in both young and aged versions. Wisconsin versions are more versatile and approachable for American palates while still delivering excellent flavor and melt.
