The origins of Fontina date back to the Middle Ages in Italy when, according to tradition, the recipe is said to have been given to the early inhabitants of the Val d'Aosta region by a near-mythical man called Sarvadzo. Sarvadzo taught the people how to make what we now know as Fontina val d'Aosta, an unpasteurized, whole milk cheese, that is matured in caves for at least three months before its release. Such is the cheese’s popularity that it has been extensively copied elsewhere, and although versions made outside the original region cannot be called Fontina val d'Aosta, several excellent Fontina type cheeses are on the market. One version is made in Denmark by a company called Denmark’s Tradition. Inspired by the Italian version, this Danish Fontina has a milder and more cream-like flavor and it is aged for less time than the Italian version. The resulting cheese is semi-soft in texture and pliable. Denmark’s Tradition was very recently founded in 2010 with the specific aim of revisiting some classic Danish cheeses and re-introducing a more artisan and handmade approach. The company works with just two dairies, located near Copenhagen. Danish Fontina is a round, red-waxed wheel that is made from pasteurized cow’s milk.
The interior paste has a few scattered holes. Aromas are delicately milky while the flavor is distinctly butter with a tangy finish.
Danish Fontina’s semi-firm texture makes for an ideal melting and cooking cheese.