The term Fontal originated in the 1950s and comes from the contraction between Fontina and Bavarian Emmental. This cheese has been processed in Trentino cooperative dairies since the 1970s. Made from the milk of cows fed on premium feed, Fontal has a maturation period of one to two months and is free of additives and preservatives.
Fontal di Cavalese has a delicate and palatable flavor with a sweet note. It can be enjoyed during a meal with rye bread, or accompanied by blueberry, raspberry or honey jam. It goes well with clear wines and Trentodoc sparkling wine.