Fontina originated in Italy in 1477 in the mountainous Val d’Aosta region near the Swiss border. It was named Fontina d’Aosta for Mont Fontin and the nearby village of Fontinaz. Fontina is considered to be one of the most versatile cheeses in the world because it is excellent as both a table cheese and a cooking cheese. Fontina has been copied often; the most notable versions are the Italian-style, Swedish-style and Danish-style. Today, Wisconsin cheesemakers produce all three varieties.
Made in 3 styles: DANISH: slightly tart, nutty, mild earthy flavor; mellow to sharp depending on age. Red waxed. SWEDISH: slightly tart, nutty, mild earthy flavor; mellow to sharp depending on age. Red waxed... ITALIAN: mild, earthy, buttery flavor. Smooth, supple texture with tiny holes. Brown coating.
Danish-style and Swedish-style: slightly tart, tangy, nutty, light earthy flavor; mellow to sharp depending on age Italian-style: mild, earthy, buttery