chutney
Chutney complements cheese, fontina by adding contrast, support, or aromatic depth to cheese, fontina's character.
cheese, fontina
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A semi-firm Italian mountain cheese from the Aosta Valley — raw Valdostana cow's milk, earthy, nutty, and faintly truffle-like — with exceptional melting prope…
11 pairings
Editorial
Flavor profile
Authentic Fontina Val d'Aosta (DOP) is made from the raw, full-fat milk of Valdostana cows grazing in alpine pastures, with a distinctly earthy, hay-like depth that distinguishes it sharply from the pale Danish or American 'Fontina' sold in most supermarkets. The mountain-pasture flavor comes from the herbs and wildflowers the cows graze on — the same terroir that makes the cheese unique and difficult to replicate elsewhere. Its extraordinary melting properties — smooth, even, almost silky with no graininess or fat separation — made it the traditional base for fonduta, the Italian counterpart to Swiss fondue, finished with egg yolks, butter, and white truffle. The earthiness and melting character also suit pasta bakes, polenta, and risotto. In Valle d'Aosta, fontina is layered into a potato gratin (gratin valdostano) with lard and local herbs — one of the most satisfying alpine preparations.
Pairings
Flavor relationships
Pairs well with
chutney
endive
fondue
fruit, fresh
grapes
mostarda (mustard fruits)
pears
plums
salads
sandwiches
walnuts
chutney
Chutney complements cheese, fontina by adding contrast, support, or aromatic depth to cheese, fontina's character.
endive
Endive adds vegetal sweetness or earthiness that gives cheese, fontina's character more structure and balance.
fondue
Fondue complements cheese, fontina by adding contrast, support, or aromatic depth to cheese, fontina's character.
fruit, fresh
Fruit, fresh complements cheese, fontina by adding contrast, support, or aromatic depth to cheese, fontina's character.
grapes
Grapes brings fruit sweetness and acidity that lift cheese, fontina's character and keep the pairing lively.
mostarda (mustard fruits)
Mostarda (mustard fruits) adds warmth and aromatic contrast to cheese, fontina's character, giving the pairing more dimension.
pears
Pears brings fruit sweetness and acidity that lift cheese, fontina's character and keep the pairing lively.
plums
Plums brings fruit sweetness and acidity that lift cheese, fontina's character and keep the pairing lively.
salads
Salads adds vegetal sweetness or earthiness that gives cheese, fontina's character more structure and balance.
sandwiches
Sandwiches complements cheese, fontina by adding contrast, support, or aromatic depth to cheese, fontina's character.
walnuts
Walnuts adds toasted richness and gentle bitterness that make cheese, fontina's character taste rounder and more substantial.
Endive adds vegetal sweetness or earthiness that gives cheese, fontina's character more structure and balance.
fondue
Fondue complements cheese, fontina by adding contrast, support, or aromatic depth to cheese, fontina's character.
Fruit, fresh complements cheese, fontina by adding contrast, support, or aromatic depth to cheese, fontina's character.
Grapes brings fruit sweetness and acidity that lift cheese, fontina's character and keep the pairing lively.
mostarda (mustard fruits)
Mostarda (mustard fruits) adds warmth and aromatic contrast to cheese, fontina's character, giving the pairing more dimension.
Pears brings fruit sweetness and acidity that lift cheese, fontina's character and keep the pairing lively.
Plums brings fruit sweetness and acidity that lift cheese, fontina's character and keep the pairing lively.
salads
Salads adds vegetal sweetness or earthiness that gives cheese, fontina's character more structure and balance.
sandwiches
Sandwiches complements cheese, fontina by adding contrast, support, or aromatic depth to cheese, fontina's character.
Walnuts adds toasted richness and gentle bitterness that make cheese, fontina's character taste rounder and more substantial.