Aosta Valley · Italy
Fontina d'Aosta.
Fontina d'Aosta melts on your tongue with a creamy, butter-soft texture that carries whispers of alpine meadows—nutty and earthy, with subtle mushroom notes and a delicate sweetness that lingers. Its washed rind imparts a gentle funk without aggression, while the cheese itself breathes with the character of high-altitude pastures, grassy and clean. This is comfort in a cheese: approachable yet complex, luxurious without pretense.
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The story
How it's made.
Why it tastes that way.
Fontina d'Aosta has been produced in the Aosta Valley since at least the 13th century; it is depicted in a late-15th-century fresco at the Castello di Issogne. Its alpine character comes from cattle grazing at elevations up to 2,500 meters in summer.
Authentic Fontina is made from the milk of a single milking rather than mixed morning and evening milk, giving it a richer fat content. The Cooperativa Produttori Latte e Fontina and the Consorzio Produttori e Tutela della DOP Fontina oversee PDO production. Fontina is the key ingredient in fonduta, the Piedmontese cheese sauce enriched with egg yolks and white truffle.
Production · spec
- Milk
- Cow · raw
- Family
- Alpine
- Rind
- washed
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are drawn from each cheese's flavour and aroma profile. This is Fontina d'Aosta's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for alpine cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 45–60 min before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Cut thin wedges from the centre out, so every slice gets its share of paste and rind.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Fontina.
44 pairings across 10 categories.
Beer & Cider
Spirits
Fruits & Jams
Where to find it
Cheese counters.
Counter listings for Fontina d'Aosta are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Fontina d'Aosta at the counter?.
These will play a similar role on the board and in the pan.
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