An Italian cow's milk cheese that has been produced in the Alpine Aosta Valley since the 12th century, Fontina is now produced in other parts of Italy (not to mention France, Sweden and Denmark). An Italian Fontina consortium marks the rinds of authentic native cheese with a Matterhorn stamp.

Fontina's 45% fat content gives it a soft texture and creamy, rich flavor. Pale yellow, nutty-tasting young Fontina melts beautifully on pizzas or in grilled cheese sandwiches or gratins. It is also used in Fonduta, an Italian version of fondue made with milk or cream, eggs and cheese (and sometimes topped with white truffles).

Reference: What is a gratin?