A creamy, semi-soft Italian cheese with a pale yellow color and mild, nutty flavor, often used in cooking.
Named after the Val d'Aosta in the Italian Alps, where this cheese has been produced since at least the 11th century. The name may derive from 'fontina,' relating to the mountain springs and pastures of the region.
Fontina is technically protected by EU designation of origin laws—only cheese made in the Val d'Aosta region can legally be called 'Fontina,' making it one of Italy's strict food heritage protections.
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