Fontina
Fontina Valle d'Aosta DOP · fontina d'Aosta · fromage fontine
Fontina: what every chef needs to know
Behind the pass, Fontina earns its keep as a semi-hard Italian cheese from the autonomous region of Valle d'Aosta,made from raw cow's milk of the Valdostana breed. The DOP protection guarantees that production, ageing and labelling take place entirely within Valle d'Aosta. Fontina has a brown, thin rind and a compact, creamy paste with small scattered holes. The flavour is mild, nutty and buttery with a light musky undertone that develops from ageing on rock shelves in Alpine cellars (caves). Fontina ages for a minimum of 80 days. In commercial kitchens, Fontina is a go-to for Fonduta valdostana: a creamy fondue with egg yolks that differs fundamentally from Swiss cheese fondue. Fontina melts superbly at 200°C (392°F) in 5 minutes, making it suitable for pizza, gratin and meat dishes with a cheese crust. Its superior melting ability makes Fontina preferable to cheaper substitutes for preparations requiring a creamy, non-stringy melt.
Fontina: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 172185) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 172185).
Fontina: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
creamy Aostaanse fondue of Fontina, eigeel and butter served over polenta of bread, optionally finished with black truffle.
classic Piemontese preparation of thin slices veal with a melted laag Fontina and traditional tuna-kaperssaus.
Fontina: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Week grated Fontina 24 hours in full milk, melt over low heat with eigeel and butter; stir voortdurend with a houten spoon. serve in small schaaltjes with bread and truffle.
Fontina melt creamy and trekt nauwelijks draden; ideal as kaaslaag on pizza of vleesgerechten where a gladde melt gewenst is.
grater Fontina coarsely over warm risotto of pasta buiten the heat; the resthitte of the dish melt the cheese gedeeltelijk without to overkoken.
Fontina: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Fontina: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Summer production (June–August) is considered the most aromatic due to the rich alpine flora of Valle d'Aosta's pastures.
Fontina: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Fontina: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the only wine geteeld on highest European vineyard (1200 m); mineral, floral freshness cuts through the vetrijke Fonduta without the delicate flavour to overwhelm.
- Valle d'Aosta DOC
Tannine and kersachtige nuts of Nebbiolo vormen a classic Noord-Italian combination with the full, boterachtige flavour of ripe Fontina.
- Nebbiolo d'Alba DOC
- Langhe Nebbiolo DOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Fontina
What is the difference between Fontina DOP and cheap "Fontina-style" cheese?
Fontina DOP is made exclusively from raw milk of Valdostana cows in Valle d'Aosta and ages for a minimum of 80 days in Alpine caves. Cheaper variants are made from pasteurised milk and are softer and less aromatic. Always use the DOP version in Fonduta valdostana.
How do I make Fonduta valdostana?
Soak 200 g finely grated Fontina in 150 ml whole milk in the fridge for 24 hours. Melt this mixture on low heat (bain-marie), add 3 egg yolks and 50 g butter, and stir to a smooth, creamy mass. Season and serve immediately.
Can Fontina be substituted with Gruyère?
In fondue, Gruyère is an acceptable alternative but gives a more assertive, nutty flavour. Fontina melted in Fonduta valdostana produces a specific creamy, less pungent texture that Gruyère cannot fully replicate.
At what temperature should you store Fontina?
Store Fontina at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Fontina professionally?
The primary professional technique for Fontina is Fonduta valdostana at 65-70°C for 10-12 min. Always verify core temperature with a calibrated probe thermometer.
Does Fontina contain allergens?
Fontina contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
