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Cheese: Fontina

Posted: June 26, 2000


Cheese: Fontina
Region: Northwest Italy
Milk: Cow

The real Fontina is from the steep mountain sides of Val d'Aosta in the Italian Alps. Its creamy brown rind comes thin and oily yet underneath lies a beige paste that is smooth and firm. Fontina should have earthy, herbal flavors and a few small holes spread out evenly. It serves as the base of Fonduta -- Italy's fondue -- along with butter, eggs, and mushrooms.


  • Fontina: white Burgundy, Chardonnay
  • Fontina Val d'Aosta: Chianti, Tuscan reds, Piedmont reds

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