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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 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). Native lactic starter cultures from the consortium; the starter outgrew the raw-milk flora throughout making and ripening and Lactococcus lactis subsp. lactis and Streptococcus thermophilus, on the rind from day 1 do 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 |
| 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 · A 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
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. Since the 2024–2026 changes, milk from several milkings and light thermising are allowed.
Fontina may be made from raw or thermised milk. In a challenge test, E. coli O157:H7 grew during making but fell by 3 log over 80 days of ripening at 10 °C. The specification allows high-pressure processing before sale and bans freezing; marked wheels are kept at 2 °C or above.
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 1957 ministerial decree gave the producers' consortium its supervisory role, and the cheese was registered as an EU PDO in 1996. The specification was rewritten from 2023, allowing pooled milkings, thermising and high-pressure processing.
