fontina

American  

[fon-tee-nuh] / fɒnˈti nə /

noun

1. a type of Italian cheese, semisoft to firm, made of cow's or sheep's milk.

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fontina British  

/ fɒnˈtiːnə /

noun

1. a semihard, pale yellow, mild Italian cheese made from cows' milk

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Etymology

Origin of fontina

1935–40; < Italian < Upper Italian dial. (Val d'Aosta), of uncertain origin

Explanation

Fontina is a mild, nutty-flavored cheese that's been produced in a region of the Italian Alps since the 1300s. Because it melts easily, fontina is often used in cheesy sauces. There are many different types of fontina, from semi soft to hard, some very mild and others a bit sharper in flavor. They're all made with cow's milk and have a high fat content that gives them a smooth, creamy taste. Young, soft fontina is an ingredient in many cheese fondue recipes. Originally an Italian cheese, fontina is now made in many different countries. Fontina, according to some sources, comes from the Fontin pasture in the Alps' Aosta Valley.

Example Sentences

Manchego is a personal favorite that shines in dessert contexts, and the same goes for aged gouda or even fontina.

From Salon • May 24, 2025

Off heat, stir in the fontina, then season with salt and pepper.

From Washington Times • Apr. 11, 2023

With a mixture of Tillamook white cheddar, fontina, Gruyère, Brie and Pecorino Romano cheeses, this mac and cheese is undeniably an explosion of cheese.

From Seattle Times • Jan. 26, 2022

The food leans toward comfort with some original touches like Nashville-hot frog legs, vegetable fried rice with a marinated skirt steak, and chicken “Parmanese,” a hybrid of Parm and Milanese made with fontina cheese.

From New York Times • Nov. 2, 2021

Duck confit slipped into triangular pasta, fried to a light crisp and served on a spoonful of fontina sauce merits a return engagement.

From Washington Post