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A traditional Italian cheese made from unpasteurized cow's milk. It is processed into a pale straw colored cheese with a firm, creamy texture providing a slightly nutty and buttery flavor. It is often used as a dessert cheese and as an ingredient in an Italian version of fondue. The best fontina is produced in the Val d'Aosta region of northwestern Italy, however, fontina is produced in other regions and countries such as the Danish fontina cheese from Denmark.