Fontina Grille' title='Fontina Grille' />Fontina Val dAosta Cheese. Fontina is a classic Italian cheese made in the Aosta Valley since the 1. There are many Fontina cheeses made with alternative names such as Fontinella, Fontal, and Fontella but the Italian Fontina, Fontina Val dAosta, identified by a Consorzio Consortium stamp is the original and most famous. The other versions are much milder than the original Fontina. There is also a Danish version which can be recognized by the red wax rind. Italian Fontina has a natural rind that turns tan to orange brown with aging. Fontina Val dAosta is traditionally made from unpasteurised milk of the Valdaostan Red Spotted cows grazing on the plains of Aosta Valley. The Fontina Cheese is an Denomination of Protected Origin product DOP recognized at European level thanks to the quality of. Find a full description, flavor information, Fontina recipes and use suggestions on eatwisconsincheese. The texture and flavour of Fontina depends on how long it has been aged. The texture can vary from semi soft to firm and the flavours from mild and rich to more robust and overpowering. Usually, fontina is aged for 9. The interior of fontina is pale cream in colour and riddled with holes known as eyes. How To Make A Bourbon Glaze. With a fat content of 4. This versatile cheese can be used to make fondues, and similar Italian dishes. Nebbiolo, a red wine with wild cherry and truffles is a match for Fontina. Image to the left Detail of a fresco from the Castello or Maniero of Issogne in the Val dAosta depicting a vendor of food and the wares on offer. The cylindrical cheeses on the right have been identified as the earliest known images of Fontina cheese.