Fontina

Fontina is a raw, whole-milk cheese produced exclusively from Valdostana-breed cattle within the entire territory of Valle d'Aosta. The specification requires milk from a single milking, coagulation in copper or steel vats with calf rennet, and ripening in store-rooms at a moisture level of at least 90 % and a temperature between 5 °C and 12 °C.

About this designation

Fontina is registered as a PDO under file number PDO-IT-0008, with EU protection dating from 21 June 1996. The eAmbrosia identifier is EUGI00000012990. The applicant body is the Consorzio produttori e tutela della DOP Fontina. Production, ripening, and cutting are confined to the entire territory of Valle d'Aosta. Milk must be raw, whole, and drawn from a single milking of cattle belonging to the Valdostana breed, in its three varieties: Pezzata Rossa, Pezzata Nera, and Castana. The diet of the dairy cows must consist of hay and grass produced in Valle d'Aosta; grass silage, fermented feed, animal protein, and a range of other specified inputs are expressly forbidden. Before coagulation, milk must not have been heated above 36 °C. Coagulation takes place with calf rennet at a temperature between 34 °C and 36 °C and must last at least 40 minutes. After the curds are broken, stirring over a fire occurs at a temperature between 46 °C and 48 °C, followed by standing for not less than 10 minutes. Ripening requires a moisture level of at least 90 % and a temperature between 5 °C and 12 °C. Each wheel carries a casein label bearing an alphanumeric code and a stylised mountain image. Identification stamps bearing the abbreviation 'CTF' and a numerical producer code are applied during pressing. The inspection body is CSQA Certificazioni Srl, Thiene, Italy.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-IT-0008; eAmbrosia identifier EUGI00000012990.
• Milk must come exclusively from Valdostana-breed cattle (Pezzata Rossa, Pezzata Nera, Castana) and be raw, whole, and from a single milking.
• Grass silage, fermented feed, animal protein, and numerous other specified inputs are expressly forbidden from the cows' diet.
• Each wheel is individually identified by a casein label with an alphanumeric code and by CTF stamps bearing the producer's numerical code, applied during pressing.

Tasting notes

Aostan cow's milk semi-soft cheese aged 80+ days. Pale straw paste, smooth elastic with small eyes, sweet melting buttery-nutty flavor with alpine grass and herb notes that intensify with age.

HoReCa use

Essential melt cheese — Fonduta Valdostana, Fontina-stuffed crepes, baked into polenta concia; sliced on Alpine cheese boards; melted in panini.

Packaging

• wheel-full-8-12kg
• wheel-half-4-6kg
• wedge-vacuum-500g
• wedge-vacuum-250g
• sliced-pre-pack-150g