Fontina Val d'Aosta must be made from unpasteurised milk from a single milking, with two batches being made per day.
Young Fontina has a softer texture (and can be suitable for fondue). Fonduta is a traditional dish of Fontina whipped with eggs and cream. Mature Fontina is a hard cheese. Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity. It melts well. It can be substituted with: Gruyère, Emmental, Beaufort, Taleggio, Edam, or Gouda.
The Milk and Fontina Producers Co-Operative was formed in 1957. The co-operative collects from around 400 producers to market 400,000 cheeses, or 3,500 tons per year.
Fontina has PDO status under European law.