Fontina

Fontina is a cow's milk Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content of around 45%. As with many original varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and "Fontella". Italian Fontina can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the script "FONTINA". Although the version from Aosta is the original and the most famous, Fontina production occurs in other parts of Italy, as well as Denmark, Sweden, Quebec, France and the United States. The original Fontina cheese from Italy is fairly pungent and has quite an intense flavor, although cheeses labeled Fontina that are produced in other countries can be much milder. The Danish version is often found in US grocery stores, and can be distinguished from Italian Fontina by the red wax rind (Italian Fontina has a natural rind due to aging, which is usually tan to orange-brown); Danish Fontina is aged less and therefore semi-soft and much milder than its Italian counterpart.