Fontina
Milk: Cow
Type: Semi-soft cheese
Aging: 60 to 70 days
Sharpness: Medium, with mild notes at first and increasing intensity over time
Recommended wine: Young reds such as Nebbiolo or Merlot
Country of origin: Italy (origin) / Argentina (local production)
Region: Inspired by the cheese-making tradition of the Italian Alps, especially the Aosta Valley
Presentation: Wheel of 7 to 8 kg
HISTORY
Fontina is a traditional cheese from the Italian Alps, produced since the 11th century in the Aosta Valley. Renowned for its historic character, it arrived in Argentina with European immigration, where it was adapted to local production. Over time, it became a prestigious cheese, valued for its distinctive flavor and excellent melting properties, making it an essential ingredient in alpine cuisine as well as in modern dishes.
APPEARANCE
Characterized by its straw-yellow color and soft, velvety texture, Fontina has a flexible and uniform paste with a fresh, mildly pungent aroma. Its flavor is balanced, beginning with gentle milky notes that evolve into moderate intensity as it matures, always retaining an elegant personality.
USE
Fontina is especially appreciated for melting, thanks to its creamy consistency when heated. It is the star ingredient in traditional recipes like Italian fonduta, and ideal for gratins, risottos, sauces, and stuffed pastas. On a cheese board, it adds a distinctive touch that balances smoothness and character. It’s also delicious in hot sandwiches and gourmet dishes that highlight its ability to enhance flavors.