Fontal
Fontal is one of the names that grew out of fontina, the cow's milk cheese first produced in Italy. Cheeses under derivative names like fontal are made in other parts of Italy and in Denmark, Sweden, Quebec, France, Argentina, and the United States.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Italy |
| Milk Type | Cow |
What is Fontal Cheese?
Fontal is one of the names that grew out of fontina, alongside fontinella and fontella. Fontina itself is a cow's milk cheese first produced in Italy. It has been made in the Aosta Valley, in the Alps, since the 12th century.
The Aosta Valley version carries a protected designation of origin. Its rules require unpasteurized milk from a single milking, with two batches made per day. Derivative production, which is where names such as fontal come from, happens in other parts of Italy and in Denmark, Sweden, Quebec, France, Argentina, and the United States. Fontina made in the EU can be identified by a consortium stamp of the Matterhorn with the script "FONTINA".
Fontina ranges from semisoft to hard and from mild to medium-sharp, with milk fat around 45%. The taste is creamy and mild but savoury and nutty, and the nuttiness increases with aging. Aostan fontina has a natural rind, usually tan to orange-brown, and a pale cream interior riddled with holes called eyes. Versions from Sweden, Denmark, and the United States are milder and softer, with more holes.
Young fontina is soft enough for fondue. Fonduta alla valdostana whips the cheese with milk, eggs, and truffles. Mature fontina is hard but still melts well. It pairs with roast meats and truffles, and one suggested wine match is Nebbiolo.
How Does Fontal Cheese Compare?
The most relevant cheeses to compare Fontal against.
