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Cheese from Italy, the whole Aosta Valley
Whole milk of Valdostana cows, raw or lightly thermised, is set in copper or steel vats with calf rennet and lactic cultures selected in the valley. The curd grains are semi-cooked, gathered in cloth, pressed in hoops with concave sides and may be briefly brined. The wheels ripen at least 80 days in cool, damp stores or caves, salted and brushed with brine, which builds a thin brown washed rind.
| Whole cow milk | From Valdostana cows (Pezzata rossa, Pezzata nera, Castana and their crosses) fed without silage; from one or more consecutive milkings[vda-disc2023] |
| Native lactic cultures | Selected in the production area, kept by the producers' consortium and given to every Fontina maker[vda-disc2023] |
| Calf rennet | [vda-disc2023][eamb-fontina] |
| Salt | An optional brine bath of at most 12 h, then dry salt and brine rubbing during ripening[vda-disc2023] |
| Starter | native lactic cultures selected in the Aosta Valley and supplied by the consortium |
Total time across the recorded steps: 2.7 months
What changes: Starting material: whole milk from Valdostana cows
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole milk of Valdostana cows, raw or lightly thermised, is set in copper or steel vats with calf rennet and lactic cultures selected in the valley. The curd grains are semi-cooked, gathered in cloth, pressed in hoops with concave sides and may be briefly brined. The wheels ripen at least 80 days in cool, damp stores or caves, salted and brushed with brine, which builds a thin brown washed rind. Made in 8 steps over 2.7 months. The longest step, ripen, salting and brushing with brine, takes at least 2.6 months (Regione Autonoma Valle d'Aosta 2023) and runs at 4–12 °C (Regione Autonoma Valle d'Aosta 2023). Lactococcus lactis subsp. lactis and Streptococcus thermophilus, on the rind from day 1 does most of the fermenting.
| Main step | at least 2.6 monthsSet[vda-disc2023] | Ripen, salting and brushing with brine |
|---|---|---|
| Temperature | 4–12 °CSet[vda-disc2023] | Ripen, salting and brushing with brine |
| Acidity | pH 5.4Measured[bellio2018] | Gather in cloth and press in concave hoops |
Fontina is a semi-cooked Alpine cheese with a washed rind, ripened in damp caves where yeasts and coryneform bacteria grow on the surface. Its cultures are selected in the valley and shared by the consortium, and only milk of the native Valdostana cows may be used. The current specification allows milk from several consecutive milkings and light thermising.
Fontina may be made from raw or thermised milk. In a challenge test, E. coli O157:H7 added to raw milk at about 5 log grew by 2 log during making, then fell by 3 log from that peak over 80 days of ripening at 10 °C, so ripening reduced it but the study does not show it gone. The specification allows high-pressure processing before sale and bans freezing; marked wheels are kept at 2 °C or above. ANSES advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté. Fontina is semi-cooked, so do not assume that exception covers it.
Hazards the sources name: Escherichia coli O157:H7 in a challenge test, which grew 2.0 log in the first 9.5 h and fell by 3 log during 80 days of ripening.
Every number is labelled with how it is known. How this atlas is made
References to the name Fontina for a cow-milk cheese of the Aosta valleys go back to the 18th century, according to the EU application. A ministerial decree of 26 June 1957 gave the producers' consortium its supervisory role, and the name was registered as an EU PDO by Commission Regulation (EC) No 1107/96 of 12 June 1996.
