Fontina cheese is made by heating cow's milk to 97 F in stainless steel or copper vats, and then adding live cultures and calf's rennet to form curds. After resting, the mixture is c… See more

Authentic Fontina is labeled "Fontina Val d'Aosta DOP" and the wheels are marked with a … See more

You can substitute any washed-rind Alpine cheese for Fontina, like Challerhocker or Taleggio, or an unwashed Alpine cheese, like Gruyereor raclette. Gouda, and Provolone … See more

The wonderful thing about younger Fontina is that it melts so well, so it can be used in any recipe where you want a smooth, melty cheese, like fondue, cheese dip or cheese sauces. Ca… See more