Fontal

Mild, buttery and made to melt — an easy-going Northern Italian table cheese with a soft, generous texture.

Fontal is produced in Veneto by Ca.Form. It sits somewhere between Fontina and Emmental in style: supple and creamy enough to melt beautifully, but still structured enough to slice for a cheeseboard or sandwich.

Origin: Veneto, Italy
Milk: Pasteurised cow’s milk
Style: Semi-hard table and melting cheese
Texture: Supple, smooth and creamy
Intensity: Mild
Shelf life: Around 7–10 days once cut

Gentle butter, milk sweetness and light nuttiness make Fontal very approachable. Its biggest strength is texture: it softens and melts evenly without becoming greasy.

Slice it for sandwiches, melt it into toasties, gratins and baked potatoes, or serve it simply with bread and charcuterie.

Pinot Grigio, Soave, light Chardonnay or a crisp lager all work well.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Falwasser Crispbreads · Tasmanian Quince Paste

Raclette Churchill Road
For a more savoury, purpose-built melting cheese.

Banksia Special Reserve
For a buttery Australian semi-hard with similar versatility.

The name Fontal reflects its stylistic link to Fontina and Emmental. Ca.Form traces its dairy roots in Veneto back to the late nineteenth century.

Ingredients: Pasteurised cow’s milk, salt, cultures, rennet.