Fontina Cheese

Fontina cheese is a semi-soft cow's milk cheese with a pale straw interior and a thin washed rind. It tastes nutty and buttery with gentle earthiness and melts into a smooth, elastic pool; aroma is mildly pungent. Common uses include fondue, grilled sandwiches, pizza, creamy sauces, and gratins, and it is sold as wedges, blocks, or pre-sliced.\n\nOriginating in Italy’s Valle d’Aosta, the protected Fontina Valdostana is traditionally made from raw cow’s milk, while similar styles are produced in Denmark, Sweden, and the United States. Traditional versions use animal rennet, though some producers use microbial or vegetarian rennet.