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Widely available, industrial cheese whose production methods are similar to those of Fontina. There are various varieties of this cheese, produced principally in Piedmont and Lombardy and which can be used to effect in a number of recipes.

Organoleptic characteristics
Aspect and texture: semi-hard, compact, yellow paste with few holes
Taste: sweet with faint traces of milk and stable
Serving suggestions:
Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: industrial
Paste: cooked, pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year
Fats: 45 % F-Dm
Weight: 10 -12 kg
Size: 30-40 cm diameter, h. 8-10 cm
Producers: dairies in northern Italy