Fontina cheese is a cow's milk cheese from the Aosta Valley

This Italian cheese can be enjoyed on a cheese board or melted for fondue.

Enjoy this type of cheese on a charcuterie board with prosciutto and salami.

A derivative of the classic Italian mountain cheese Fontina Val d’Aosta, Italian fontal is a smooth, creamy cheese. While originally fontina was made from unpasteurized milk from cows, this variation uses pasteurized milk. Yellow in color, it has a slightly sweet yet nutty taste. It is often melted in gourmet fondue dip and enjoyed spread on sandwiches.

A wonderful melting cheese, use this Italian fontina cheese in toasted sandwiches, paninis, and even crepes. Or enjoy it as part of a charcuterie platter with a selection of fresh fruit and cured meats. For a curious chef searching for different Italian-style culinary combinations, substitute fontina for mozzarella cheese when making homemade pizza.

Ingredients: 

Cow's milk, salt, enzymes, lactic cultures. Contains: Egg Lysozyme, 

Size:

7 lb. average

Origin:

Product of Italy