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Showing results for fontina. Search instead for fontinalis.

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.


fontina British  
/ fɒnˈtiːnə /

noun

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

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

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.

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Vocabulary lists containing fontina

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

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

American cheese, cheddar, Swiss, Munster, fontina and Havarti are also fine choices.

From Washington Times Sep. 21, 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 golden crust relies on ground cassava versus breadcrumbs for its crunch; a topping of fontina cheese and tomato sauce slips berbere, the warm Ethiopian spice blend, into the meld.

From Washington Post Nov. 12, 2021

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

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