Fontina is a French cheese made from the milk of Valdaostan red spotted cows, specifically in the regions of Aosta Valley, in the Alps. It is also produced in Italy, Denmark, United States, and Quebec. It takes a year to produce a Fontina cheese. During summer season, the cows are transferred to an altitude of 1,800 to 2,300 meters and are only fed with green grass. This practice allows the cow to generate fresher and richer milk, which is then processed to make Fontina cheese. During the process, the cow’s milk is heated at 36 C together with the rennet of the calf. The milk is allowed to settle down for some hours until semi-cooked. When milk sours appear, they are immediately cut and the cheese is taken out of the container.

An ordinary Fontina cheese has a creamy color and tiny holes scattered all around. Since the cow’s milk is unpasteurized, it contains approximately 45% of milk fat. The longer it stays in the shelf, the stronger its taste can become.

The Fontina cheese may come in a variety of color and shape depending on the place where it is made. The original Fontina cheese made in Italy has the most intense taste and aroma. It can easily be distinguished from other cheese because of its slightly summery flavor. It has a dark brown color, which gets darker as times go by. The Fontina cheese in Denmark is milder compared to the original cheese. Since it is not aged that long, it has a creamy flavor and soft texture. It is distinguished from other cheese by its red wax coating.

Fontina cheese is commonly used as a main ingredient in chicken recipes and soups to add a distinct and savory flavor. Most individuals buy the Danish Fontina in groceries to match with their breads.