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Cheese from Italy, Trentino
A mild, semi-soft cheese of whole cow milk, pasteurised (Trento also allows thermised), first made in the Val di Non in Trentino and named in 1955 by joining Fontina and Emmental. Mesophilic lactococci and rennet set the milk at 30–35 °C; the pressed wheels are brined and ripened one to two months in the cold, then usually coated with coloured wax.
| Whole cow milk, pasteurised (Lombardy) or thermised or pasteurised (Trento) | [lomb-pat][tn-pat] |
| Selected lactic culture with mesophilic lactococci | [lomb-pat] |
| Rennet | [lomb-pat][tn-pat] |
| Salt, as brine | [lomb-pat][tn-pat] |
| Starter | selected lactic cultures that include mesophilic lactococci |
Total time across the recorded steps: 33 days – 2.1 months
What changes: The whole cow milk is pasteurised before cheesemaking; Trento also allows thermised milk
Commercial Fontal tested had residual alkaline phosphatase under 10 mU/g, which confirms pasteurised milk.
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
A mild, semi-soft cheese of whole cow milk, pasteurised (Trento also allows thermised), first made in the Val di Non in Trentino and named in 1955 by joining Fontina and Emmental. Mesophilic lactococci and rennet set the milk at 30–35 °C; the pressed wheels are brined and ripened one to two months in the cold, then usually coated with coloured wax. Made in 6 steps over 33 days – 2.1 months. The longest step, ripen cold, takes 30 days – 2 months (Regione Lombardia 2008) and runs at 4–10 °C (Regione Lombardia 2008). Selected lactic starter culture that includes mesophilic lactococci does most of the fermenting.
| Main step | 30 days – 2 monthsReported[lomb-pat][tn-pat] | Ripen cold |
|---|---|---|
| Temperature | 4–10 °CReported[lomb-pat][tn-pat] | Ripen cold |
| Acidity | pH 5.6–5.9Measured[pellegrino2021] | Ripen cold |
A cousin of Fontina made from pasteurised milk (or thermised, in Trento) with a selected culture, ripened one to two months. In a study of commercial cheeses, Fontal had a coated rind with no smear and a lower pH than raw-milk Fontina; two cheeses sold as traditional Fontal had a thin smear and a Fontina-like pH.
The milk is pasteurised in Lombardy and thermised or pasteurised in Trento, and thermised milk is not pasteurised milk. The cheese ripens cold, at 4–10 °C in the regional sheets.
Every number is labelled with how it is known. How this atlas is made
Both regional sheets say Fontal began in the Val di Non in the 1960s–70s at a butter-making company, where a partner had introduced a Danish-type cheese whose whey was used to melt the butter blocks. After some years Fontal replaced it. Around the 1970s the large Trentino cooperative dairies took it up. The Lombardy sheet says it is now made industrially across Lombardy.
