Fontina Cheese

Wrap tightly in parchment or cheese paper (not plastic) to allow the cheese to breathe. Store in the warmest part of your fridge (usually the door or a dedicated cheese drawer). Properly wrapped fontina keeps for 2–4 weeks.

Not recommended; freezing damages the texture and melting quality.

Remove from the fridge 20–30 minutes before serving to let flavors fully develop.

Cut or tear into small pieces before melting for faster, more even cooking.

Fontina pairs beautifully with white wines (Pinot Grigio, Sauvignon Blanc) and light ales.

Look for Italian fontina (fontina d'Aosta) for the best authentic flavor; French and Danish versions are milder.

Mushrooms, truffles, and earthy vegetables

Prosciutto, pancetta, and other cured meats

Polenta, risotto, and pasta

Apples, pears, and honey

White wines, light ales, and sparkling ciders

Using too much heat—fontina can scorch or separate if cooked too hot. Use medium or medium-low heat.

Storing in plastic wrap, which traps moisture and encourages mold. Use parchment or cheese paper instead.

Buying pre-shredded fontina. Whole cheese has far better melt quality and flavor.