Know what’s on your plate
Fontina cheese
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 389 kcal —
- Protein 26 g 51%
- Carbohydrate 1.6 g 1%
- Fat 31 g 40%
- Saturated fat 19 g 96%
- Fibre 0 g 0%
- Sugars 1.6 g —
- Sodium 800 mg 35%
- Cholesterol 116 mg 39%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 261 µg 29%
- Vitamin C 0 mg 0%
- Vitamin D 0.6 µg 3%
- Vitamin E 0.27 mg 2%
- Vitamin K 2.6 µg 2%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.2 mg 16%
- Niacin (B3) 0.15 mg 1%
- Pantothenic acid (B5) 0.43 mg 9%
- Vitamin B6 0.08 mg 5%
- Folate (B9) 6 µg 2%
- Vitamin B12 1.7 µg 70%
- Choline 15.4 mg 3%
Minerals
- Calcium 550 mg 42%
- Iron 0.23 mg 1%
- Magnesium 14 mg 3%
- Phosphorus 346 mg 28%
- Potassium 64 mg 1%
- Zinc 3.5 mg 32%
- Copper 0.03 mg 3%
- Manganese 0.01 mg 1%
- Selenium 14.5 µg 26%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 389 | 26 g | 1.6 g | 31 g |
| 1 × cup, diced | 132 g | 513 | 34 g | 2 g | 41 g |
| 1 × cup, shredded | 108 g | 420 | 28 g | 1.7 g | 34 g |
| 1 × oz | 28.4 g | 110 | 7.3 g | 0.4 g | 8.8 g |
| 1 × cubic inch | 15 g | 58 | 3.8 g | 0.2 g | 4.7 g |
| 1 × slice (1 oz) | 28 g | 109 | 7.2 g | 0.4 g | 8.7 g |
| 1 × package (8 oz) | 227 g | 883 | 58 g | 3.5 g | 71 g |
| 2 × cup, diced | 264 g | 1027 | 68 g | 4.1 g | 82 g |
| ½ × cup, diced | 66 g | 257 | 17 g | 1 g | 21 g |
| 3 × cup, diced | 396 g | 1540 | 101 g | 6.1 g | 123 g |
| 4 × cup, diced | 528 g | 2054 | 135 g | 8.2 g | 164 g |
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Questions about Fontina cheese
What does Fontina cheese taste like?
Fontina is a smooth, semi-soft cow’s milk cheese with a buttery, nutty flavour that becomes earthier as it matures. It melts readily, which is why it works especially well in hot dishes.
How do you melt Fontina cheese without it going stringy or greasy?
Grate it or cut it into small cubes, then melt it gently over low heat, stirring often. For a smooth sauce, add the cheese off the heat to a warm base such as béchamel; boiling can make the fat separate.
What can you cook with Fontina cheese?
Use it in fonduta, an Italian cheese fondue, or melt it into polenta, risotto, omelettes and toasted sandwiches. It also makes a good topping for baked potatoes and gratins.
How should you store Fontina cheese?
Wrap it in waxed or baking paper, then keep it in a sealed container in the fridge so it can breathe without drying out. Cut away a dry edge before serving; discard the cheese if it develops mould that is not part of its rind or an unusual smell.
Can you eat the rind of Fontina cheese?
The rind is edible if it is clean and natural, but it can taste stronger and feel tougher than the centre. Scrape or trim it if you find it too firm, and remove any non-edible coating.
Can you use Fontina instead of Gruyère?
Yes, especially in gratins, sauces and toasted sandwiches: Fontina melts readily and is softer and more buttery, while Gruyère is firmer and has a more pronounced nutty flavour. Use the same amount, grated.
Is Fontina cheese high in protein?
A 28 g slice provides 7.2 g of protein. Fontina is also high in zinc, with 3.5 mg per 100 g.
Which has more protein, Fontina or feta?
Fontina has more protein: it contains 26 g per 100 g, compared with 14.2 g in feta. Feta is saltier, with 1,139 mg sodium per 100 g, while Fontina has 800 mg.
Source: USDA FoodData Central 170843 · per 100 g · carbohydrate per EU label, fibre excluded
