Fontina cheese (Fontina PDO,  Aosta Valley, Italy)

Description
• Cow’s milk cheese with semi-cooked curd and supple semi-soft to semi-firm paste, made from raw whole milk, coagulated with calf rennet, and ripened in humid caves/cellars with a washed rind (surface flora incl. Brevibacterium spp.).
• Sensory profile: milky–sweet with nutty/herbaceous and buttery notes; with aging, growing umami, hints of hay, and light washed-rind animal nuances.
• PDO: milk production, cheesemaking, and ripening must occur in the Aosta Valley; compliant wheels bear the consortium brand.

Caloric value (per 100 g and per serving)
• Per 100 g: ~360–400 kcal; protein ~24–27 g; fat ~30–33 g; carbohydrate ~0–1 g; salt ~1.5–2.0 g.
• Typical serving (30 g): ~110–120 kcal; protein ~7–8 g; fat ~9–10 g.
• Calcium ~700–900 mg/100 g; phosphorus ~450–550 mg/100 g.

Key constituents
• Milk proteins and proteolysis peptides (tyrosine, leucine; micro-crystals may appear in longer aging).
• Lipids: triglycerides plus phospholipids; fat-soluble vitamins (A, D, K) in traces.
• Minerals: calcium, phosphorus, zinc; sodium from salting.
• Moisture: ~36–42 % (declines with aging).
• Lactose: generally negligible after fermentation/maturation (not suitable for milk-protein allergy).

Lipid profile
• SFA (saturated fat) ~60–65 % → palmitic, myristic, stearic.
• MUFA (monounsaturated fat) ~25–30 % → oleic dominant.
• PUFA (polyunsaturated fat) ~2–5 % total: n-6 > n-3.
• Natural ruminant TFA in traces; CLA present at low levels.
• Small MCT fraction (C6–C12), rapidly absorbed.

Production process
• Milk: raw whole milk from one or more daily milkings; may use natural whey starter.
• Coagulation: calf rennet; curd cut to hazelnut–maize size.
• Cooking: heated to ~45–48 °C (semi-cooked); curd lifted and placed in molds.
• Salting: dry salting and/or brine.
• Ripening: ≥80–90 days (typically 3–6 months; longer for intensity) at high RH (85–95 %), with periodic washings and brushing of the rind.

Sensory and technological properties
• Texture: elastic and melty paste; scattered/fine eyes; thin orange–brown washed rind.
• Meltability: excellent (stretchy/creamy), ideal for fondues and gratins; pH during ripening ~5.3–5.5.
• Functional: strong flavor-enhancing and creaming capacity; lower aw than fresh cheeses.

Food uses
• Hot: Aosta Valley fondue, polenta “concia,” toasted breads/gratins, cheese sauces.
• Cold: cheeseboards, gourmet sandwiches, warm salads; shavings on vegetables and meats.
• Professional kitchens: base for fillings, creams, and nappe sauces.

Nutrition and health
• High-quality proteins; calcium is dense and bioavailable.
• Fats: predominance of SFA → portion control recommended; presence of MUFA and small PUFA/CLA fractions.
• Lactose very low; often tolerated in hypolactasia (not in milk-protein allergy).
• Salt meaningful—consider in low-sodium diets.

Quality and specifications (typical topics)
• PDO compliance: milk origin, make, and ripening; branding on rind/casein plate.
• Parameters: moisture, fat in dry matter, pH within range; fine, diffuse eye formation; absence of atypical swelling.
• Aging classes: young (2–3 months: sweeter/meltier), medium (4–6), long (>6: more savory/complex).

Storage and shelf-life
• Wheels/halves: 8–12 °C in clean, ventilated rooms; moderate humidity.
• Portions/packed: 4–8 °C refrigerated, wrapped in food paper or micro-perforated film; avoid strong odors.
• Washed rind: brush/scrape before culinary use; freezing not advised (texture loss).

Allergens and safety
• Contains milk (major allergen).
• No additives under the PDO code; washed-rind management via good hygiene practices.
• Facilities under GMP/HACCP; full traceability.

INCI functions in cosmetics
• Milk-derived entries used: Casein, Hydrolyzed Milk Protein, Lactose, Milk Lipids.
• Roles: skin conditioning, light film-forming, emolliency from milk lipids; derivatives used rather than the cheese itself.

Troubleshooting
• Late blowing (butyric fermentations): Clostridium spores → milk hygiene, silage management.
• Excess bitterness: advanced proteolysis/high temperature → adjust ripening and cold chain.
• Ammoniacal rind: over-washing/excess flora → tune humidity/timing, ventilation.
• Irregular eyes/slits: suboptimal curd cut/pressing → review cut/cook/press settings.
• Surface greasing: warm storage → improve refrigeration and barrier wrap.

Sustainability and supply chain
• Whey valorized (ricotta/animal feed); circular economy.
• Effluent management toward BOD/COD targets; heat recovery in vats/caves.
• Recyclable packaging; local sourcing aligned with PDO; animal welfare focus.
• End-to-end GMP/HACCP to reduce loss, risk, and environmental impact.

Conclusion
Fontina PDO combines soft meltability with increasing aromatic complexity over aging. Choosing the ripening level, storing properly, and portioning wisely optimize flavor, digestibility, and nutrient intake while watching salt and SFA.

Mini-glossary
• SFA — Saturated fatty acids: limit excess; high intake can raise LDL cholesterol.
• MUFA — Monounsaturated fatty acids (e.g., oleic): generally favorable/neutral for blood lipids.
• PUFA — Polyunsaturated fatty acids: include n-6 and n-3; beneficial when balanced.
• n-6 / n-3 — Omega-6/omega-3 PUFA families: a balanced ratio is preferable.
• TFA — Trans fatty acids: natural ruminant traces; avoid industrial TFAs.
• MCT — Medium-chain triglycerides (C6–C12): rapidly absorbed; minor fraction in dairy fat.
• CLA — Conjugated linoleic acid: ruminant PUFA present in traces; metabolic effects under study.
• aw — Water activity: lower aw improves microbial stability of ripened cheeses.
• PDO — Protected Designation of Origin: EU scheme safeguarding origin and method.
• GMP — Good Manufacturing Practice: hygiene and process consistency standards.
• HACCP — Hazard Analysis and Critical Control Points: preventive system with defined CCP.
• BOD/COD — Biochemical/Chemical Oxygen Demand: indicators of effluent load and water impact.
• LDL — Low-density lipoprotein cholesterol: elevated levels increase cardiovascular risk.

References__________________________________________________________________________

Treu L, Vendramin V, Bovo B, Campanaro S, Corich V, Giacomini A. Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese. Genome Announc. 2014 Feb 13;2(1):e00067-14. doi: 10.1128/genomeA.00067-14. 

Abstract. Here is presented the whole-genome sequences of Streptococcus thermophilus strains MTH17CL396 and M17PTZA496, isolated from fontina protected designation of origin (PDO) cheese in the Valle d'Aosta Region (Italy). S. thermophilus is a lactic acid bacterium widely present in dairy products, and these are the first publicly available genome sequences of S. thermophilus strains isolated from cheese.

Giannino ML, Marzotto M, Dellaglio F, Feligini M. Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods. Int J Food Microbiol. 2009 Apr 15;130(3):188-95. doi: 10.1016/j.ijfoodmicro.2009.01.022

Abstract. The bacterial populations of raw milk employed for the production of Fontina cheese in alpine farms located in different valleys and altitudes (from 700 to 2246 m above sea level) were investigated by culture independent techniques. Total microbial DNA was isolated from milk and curd samples and used as template in Polymerase Chain Reaction (PCR) to study the hypervariable V3 region of the bacterial 16S rRNA gene and analyzed by Denaturing Gradient Gel Electrophoresis (DGGE). Representative bands of DGGE patterns were sequenced for identification purposes. The use of universal primer for PCR-DGGE allowed the description of the bacterial community, not only for the presence of lactic acid bacteria, but also for other adventitious species. DGGE profiles obtained from milk and fresh curd samples were generally different and typical for each farm, although some recurrent bands were observed. Cluster analysis of DGGE profiles did not show high similarity among samples and it was probably dependent on the different geographical areas of pastures. Some Lactic Acid Bacteria (LAB) recurred in many samples (Streptococcus thermophilus, Enterococcus faecium, Enterococcus faecalis, Lactococcus lactis, Leuconostoc lactis) indicating that alpine milk is a preferential niche for their colonization. The microbiota included not only mesophilic and thermoresistant LAB but also adventitious bacteria (Macrococcus caseolyticus, Rothia spp.) and psychrotrophic bacteria (Chryseobacterium spp., Pseudomonas spp.), that were found in almost all samples, but disappeared after the warming up at 47-48 degrees C of coagulated milk. Pantoea spp. was primarily found in curds and only with a low incidence in milk samples, indicating the environmental origin. Finally the sequencing data confirmed the presence of E. faecium, E. faecalis and S. thermophilus as major species present in the curd. These species were found also in raw milk, proving its importance as source of the typical fermenting microflora.

Dolci P, Barmaz A, Zenato S, Pramotton R, Alessandria V, Cocolin L, Rantsiou K, Ambrosoli R. Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture-dependent and -independent methods. J Appl Microbiol. 2009 Jan;106(1):278-87. doi: 10.1111/j.1365-2672.2008.04001.x.

Abstract. Aims: To study the evolution of rind microbial communities in Fontina PDO cheese. Methods and results: Four batches were examined for their surface microflora during ripening, carried out in two different maturing caves, at Ollomont and Pré-Saint-Didier, Aosta Valley region, Northwest of Italy. Culture-dependent methodologies were combined with culture-independent analysis (PCR-DGGE). Yeasts were found to increase from 10(3) to 10(6) CFU cm(-2) in 28 days, with consequent rise of surface pH, which allowed the growth of salt-tolerant bacteria, in particular coryneforms which reached 10(9) CFU cm(-2) at the end of 3 months. Coagulase-negative cocci and lactic acid bacteria reached 10(7) CFU cm(-2) in the same period. Debaryomyces hansenii and Candida sake were the species more constantly present throughout the whole maturing process. As early as after 1 day since manufacture, Lactococcus lactis subsp. lactis and Streptococcus thermophilus were detected on cheese rinds. Arthrobacter nicotianae, Brevibacterium casei and Corynebacterium glutamicum were found after 7-28 days. Conclusions: According to cluster analysis of DGGE profiles, the maturing environment seemed to influence the dynamics of microbial groups on Fontina surfaces.

Bonizzi I, Buffoni JN, Feligini M, Enne G. Investigating the relationship between raw milk bacterial composition, as described by intergenic transcribed spacer-PCR fingerprinting, and pasture altitude. J Appl Microbiol. 2009 Oct;107(4):1319-29. doi: 10.1111/j.1365-2672.2009.04311.x. 

Abstract. Aims: To assess the bacterial biodiversity level in bovine raw milk used to produce Fontina, a Protected Designation of Origin cheese manufactured at high-altitude pastures and in valleys of Valle d'Aosta region (North-western Italian Alps) without any starters. To study the relation between microbial composition and pasture altitude, in order to distinguish high-altitude milk against valley and lowland milk. Methods and results: The microflora from milks sampled at different alpine pasture, valley and lowland farms were fingerprinted by PCR of the 16S-23S intergenic transcribed spacers (ITS-PCR). The resulting band patterns were analysed by generalized multivariate statistical techniques to handle discrete (band presence-absence) and continuous (altitude) information. The fingerprints featured numerous bands and marked variability indicating complex, differentiated bacterial communities. Alpine pasture milks were distinguished from lowland ones by cluster analysis, while this technique less clearly discriminated alpine pasture and valley samples. Generalized principal component analysis and clustering-after-ordination enabled a more effective distinction of alpine pasture, valley and lowland samples. Conclusions: Alpine raw milks for Fontina production contain highly diverse bacterial communities, the composition of which is related to the altitude of the pasture where milk was produced.