Fontina
VegetarianA buttery, semi-soft Alpine cheese that melts into a silky, nutty layer of golden richness.
Fontina Val d'Aosta is a semi-soft cow's milk cheese from the Italian Alps with a rich, buttery flavor and exceptional melting properties. On pizza, it creates a smooth, stretchy, golden layer with subtle nutty and earthy undertones that complement both delicate and bold toppings.
Flavor Profile
Season: all year
Best Sauces
Pairs Well With
Pizzas with Fontina
Pistachio Mushroom Truffle
Pistachio Pesto Sauce
“A decadent truffle and mushroom affair on a pistachio pesto foundation.”
Truffle Wild Mushroom
Truffle Cream Sauce
“A forest floor fantasy with wild mushrooms, Fontina, and sage on truffle cream.”
Brown Butter Mushroom Fontina
Brown Butter-Sage Sauce
“Mushrooms and Fontina bathed in brown butter sage, the ultimate umami blanket.”
Brown Butter Sausage Apple
Brown Butter-Sage Sauce
“Sausage and caramelized onion on brown butter sage, Thanksgiving on a pizza.”
Truffle Speck & Fontina
Truffle Cream Sauce
“Featuring Speck, Fontina, Arugula, and Shallot over Truffle Cream sauce, this sophisticated pizza is a indulgent dream made for any occasion.”
Brown Butter Radicchio & Fontina
Brown Butter-Sage Sauce
“A garden-fresh, comforting creation that pairs Brown Butter Sage sauce with Radicchio, Fontina, Honey, and Walnut finished with a drizzle of Honey. Best enjoyed during fireside dining.”
Frequently Asked Questions
Is fontina a good melting cheese for pizza?
Fontina is one of the best melting cheeses available. It becomes silky and stretchy without releasing excess oil, creating a smooth, golden layer with rich, nutty flavor.
What is the difference between Italian fontina and other fontina?
Italian Fontina Val d'Aosta is a raw milk cheese with complex, nutty flavors. Danish and American fontina are milder, less complex, and have a different texture, though they still melt well.
What goes well with fontina on pizza?
Fontina pairs best with mushrooms, speck, truffle and sage. Start with one or two of these rather than piling everything on: two or three toppings per pizza keeps each flavor distinct.