Fontina Cheese

Cheese has a long and storied history, with some cheeses having origins that stretch back over 2000 years. Fontina cheese is one such cheese. Originating in the Val d'Aosta region of Italy, the cheese was likely created by monks in the 12th century, making it one of the oldest surviving cheeses in the world. The origin story of Fontina cheese is closely entwined with the area's rustic alpine pastures. Today, the cheese retains much of its ancient flavor, thanks solely to its traditional production practices. In this blog post, we’ll explore how Fontina cheese is made, how it’s used in cooking, and how it travels from farm to dinner plate.

When it comes to cheese production, two factors can override all else; the milk used to make the cheese, and the production methods. With Fontina cheese, the milk used is key in that it comes exclusively from cows that graze on the lush grasslands of the Valley, which add special aroma and flavor nuances.

Producing Fontina cheese begins with collecting the milk from the cows; sometimes from several different farms. This is graded, skimmed and pasteurized, and then production can begin. To start with, starter cultures are added to the milk to begin the cheese-making process properly. Then, coagulants are mixed into the milk, causing the cheese to curdle. Once the desired texture is obtained, the cheese curds are cut with a knife or whisk, to encourage drainage.

The cheese curds are then placed in a mold, which determines the cheese's shape. The molds are stacked and weighted to help pressurize them, and to also help remove any extra liquid. The wheels are then lifted out of the molds, and the aging process begins.

Fontina cheese is best aged between two and eight months. During this time, the wheels are stored at controlled temperatures and regularly inspected. During this period the cheese develops its characteristic fruity and nutty flavor, something that can only be achieved with proper aging. The cheese is then slathered in a salted whey brine, which helps protect it from mold.

Once the aging is complete, the cheese should have a unique texture, stronger and richer aroma, as well as nuances that are specific to the geographical area. At this point the cheese is ready for distribution and sale.

Fontina’s uniqueness does not end with its production process. The cheese’s versatile taste and texture, however, is the thing that sets it apart. Since it is a semi-soft cheese, it melts easily and can be adaptive to many dishes. When cooked, its flavor becomes sublime, sweeter and stronger. It’s also a cheese that perfects other flavors, as Fontina’s nutty and fruity nuances mix with vegetables, meats, olive, mushrooms and herbs. Due to its versatility and complexity, Fontina is often used as an ingredient in recipes that call for a strong cheese.

What’s even better about Fontina is that it is low in fat and calories, yet high in calcium, phosphorus, and plenty of vitamins. For this reason, Fontina cheese is a favorite among health-conscious cooks and diners.

Since Fontina cheese is a valued and cherished cheese, production processes are carefully regulated and must adhere to high standards set by the European Union, a designation that is carried with the cheese all the way to consumers.

Once it’s made, Fontina cheese is sold at retail outlets, specialty stores, and online. It is available in different forms, shapes and weights, ranging from small rounds, to large cylinders.

Fontina cheese has a long journey to make before it ends up on a diner’s plate. From the farmers who provide the high-quality milk to the artisans who create the cheese, and the distributors and retailers who get it to the customers, dozens of people are involved in the process - from beginning to the end.

Of course, in the end the Fontina cheese production process shows that these cheeses are made with love and care. With the right cooking techniques and ingredients, it’s amazing what can be created with this cheese. From complimentary cheese plates, to robust risottos, and delicious homemade pizzas, the possibilities are endless when it comes to Chef-ing up Fontina cheese. In the end, there’s something special about food that has been cultivated and produced with respect to its long history, as is the case with Fontina cheese.