52026XC03578
52026XC03578
Official Journal
of the European Union
EN
C series
C/2026/3578
7.7.2026
Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27 (1)
(C/2026/3578)
COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT
(Article 24 of Regulation (EU) 2024/1143)
‘Fontina’
EU Ref. Number: PDO-IT-0008-AM02 – 8.4.2026
1. Name of product
‘Fontina’
2. Geographical indication type
☑
PDO
☐
PGI
3. Sector
☑
Agricultural products
☐
Wines
☐
Spirit drinks
4. Country to which the geographical area belongs
Italy
5. Member State authority communicating the standard amendment
Name
MASAF (Ministry of Agriculture, Food Sovereignty and Forestry)
6. Qualification as standard amendment
The amendments are standard amendments as they do not include a change in the name or in the use of the name, do not risk voiding the link and do not entail further restrictions on the marketing of the product.
7. Description of the approved standard amendment(s)
Title
Amendment to Articles 1, 3 and 5 of the product specification and points 4.2 and 4.3 of the single document as regards the raw material used
Description
— The option has been added of making Fontina not only from raw milk but also from thermised milk.
— The requirement to use milk from a single milking has been removed.
☑
The amendment affects the single document
Title
Amendment to Article 8 of the product specification and point 4.2 of the single document as regards the description of the product
Description
— The meaning of ‘Alpeggio’ [mountain pasture] has been explained.
— It has been specified that the words ‘Lunga Stagionatura’ [long ripening] may be added for cheese wheels that have been ripened for more than 180 days.
— It has been clarified that the designation Fontina PDO may no longer be used if, after a cheese wheel has been marked with the logo and before it has been released for consumption, the rind characteristics are lost and/or the identifiability of the logo is impaired.
☑
The amendment affects the single document
Title
Amendment to Article 5 of the product specification and point 4.3 of the single document as regards the raw material used
Description
— It has been specified that enzymes are selected in the production area.
☑
The amendment affects the single document
Title
Amendment to Article 5 of the product specification as regards the method of production
Description
— The period within which the milk from one or several milkings must be sent for processing has been specified.
— The storage temperatures for milk not immediately sent for processing have been specified.
— It has been specified how thermisation is to be carried out, with the minimum temperature and the duration of this process being given.
— The drying stage and its maximum duration have been better explained so as to make clear the starting point of the ripening period, which does not include the drying period.
☐
The amendment affects the single document
Title
Amendment to Article 5 of the product specification as regards salting
Description
— The operation whereby the cheese wheels are salted and turned has been rewritten and described in more detail.
☐
The amendment affects the single document
Title
Amendment to Articles 6 and 7 of the product specification as regards ripening and the facilities where it takes place
Description
— The word ‘stagionatura’ [ripening] has been added as a synonym for ‘maturazione’ [maturation].
— The temperatures at which Fontina cheese wheels must be kept have been specified, and the possibility of using freezing and/or deep freezing techniques has been explicitly ruled out.
— The option has been added for cheese wheels that have already been certified to undergo HPP (High Pressure Processing) before being placed on the market so as to significantly reduce the risk that they contain the pathogenic microorganisms that can be present in products made from raw milk.
☐
The amendment affects the single document
Title
Amendment to Article 10 of the product specification as regards the means of identifying the product
Description
— Some slight editorial amendments have been made so as to better describe the means of identifying the cheese wheels as well as concerning the fact that the cheese wheel identification stamps are unique and how they are used.
— It has been made clear that the logo is ink-based and that it must be applied only to cheese wheels that have the characteristics laid down and have ripened for a minimum of 80 days.
☐
The amendment affects the single document
Title
Amendment to Article 11 of the product specification on packaging and labelling and points 4.5 and 4.6 of the single document
Description
— The conservation stage has been made clearer; this, along with the storage and packaging stages, must take place under specific environmental conditions as regards temperature and humidity.
— More details have been given in the section on applying the various packaging elements with graphics to the flat side of the cheese wheels and to the labels on the packaged product.
☑
The amendment affects the single document
Title
Amendment to Article 11 of the product specification as regards the processes permitted before packaging
Description
— The option has been introduced of carrying out, before packaging, not only scraping but also similar processes.
☐
The amendment affects the single document
SINGLE DOCUMENT
Designations of origin and geographical indications of agricultural products
‘Fontina’
EU Ref. Number: PDO-IT-0008-AM02 – 8.4.2026
1. Name(s)
‘Fontina’
2. Geographical indication type
☑
PDO
☐
PGI
3. Country to which the defined geographical area belongs
Italy
4. Description of the agricultural product
4.1. Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143
0406 — Cheese and curd
4.2. Description of the agricultural product to which the registered name applies
Fontina is a springy, smooth, melt-in-the-mouth cheese produced from whole, raw or thermised cow’s milk from Valdostana cattle whose diet is based on forage obtained in the area of origin. It must be ripened for at least 80 days. Fontina may be marketed in whole wheels, in portions or sliced.
Fontina must have the following characteristics:
— cylindrical, typically flattened shape, flat sides, originally concave heel that is not always noticeable after ripening;
— size: diameter from 30 to 45 cm, height from 7 to 10 cm;
— weight of the wheel: between 7,5 and 12 kg;
— external appearance: thin, firm rind ranging from light to dark brown depending on maturation conditions and the duration of ripening, soft or semi-hard as the cheese becomes riper;
— paste colour ranging from ivory white to straw yellow of varying intensity;
— paste texture: springy and smooth, varying according to the period of production, with characteristic eyes throughout;
— the cheese melts in the mouth and has a characteristic mild, delicate flavour that becomes stronger as the cheese ripens;
— high content of live lactic cultures.
The word ‘Alpeggio’ [mountain pasture] may be added for cheeses produced in mountain pasture areas using only milk milked in such areas. For the purposes of this product specification, grazing in mountain pasture (‘alpeggio’) refers to the traditional way of managing the herds in summer, whereby the cattle are taken from their sheds on the valley floor to grazing locations at progressively higher altitudes so as to best exploit the productive capacity of the pastures in terms of both quantity and quality. Grazing in mountain pasture (‘alpeggio’) can involve a variable number of grazing locations (which combine land, any buildings for housing the livestock and the premises for processing the product). These are identified by assigning specific pasture codes that are input and recorded chronologically as the grazing locations change. The duration of the mountain grazing period varies according to the pastures’ altitude, exposure and vegetation.
The words ‘Lunga Stagionatura’ [long ripening] may be added for cheeses that have been ripened for at least 180 days.
The designation Fontina PDO may not be used for any cheese wheels which, after being marked with the logo and before being released for consumption, no longer have the characteristics of the washed rind described above, or for which the identifiability of the logo is impaired.
4.3. Derogations on sourcing of feed (for products of animal origin designated by a Protected Designation of Origin only) and restrictions on sourcing of raw materials (for processed products designated by a Protected Geographical Indication only)
The diet of the dairy cows must comply with the following requirements:
— forage: concentrate (F:C) ratio ≥ 67:33;
— at least 60 % of the dry matter in the diet must be produced within the geographical area defined in point 4.
Within the geographical area, which is entirely located in mountain territory, it is not technically practicable to obtain all of the feed necessary to give lactating cattle a correct and balanced diet (cereals and protein cattle-cake), meaning that provision has been made for the percentage of feed originating from the production area to be less than 100 %.
Having 60 % of the feed come from the geographical area ensures that the quality and characteristics of the product, which are essentially due to the geographical environment, are not compromised, since it is the dried fodder produced in the geographical area and the grass eaten in the grazing period that give the milk and thus the product the unique characteristics attributable to the area.
The composition of the compound feedingstuffs must be essentially cereals and protein cattle-cake. It is forbidden to use grass silage, fermented feed or other feed with characteristics that are not appropriate to Fontina production (e.g. extraction meal and protein meal of animal origin, animal and plant meal and oils, seeds, roots, vegetables, fruit, industrial by-products, nitrogen sources, antibiotics, hormones and/or stimulants, fermentation media, silica, chemically treated straw, fresh or dry bread).
The milk that is processed to produce Fontina must be produced in Valle d’Aosta and be:
— raw or thermised;
— whole;
— from cattle from the Valdostana breed (Pezzata Rossa, Pezzata Nera, Castana) and crosses between them.
Only cultures of indigenous lactic acid bacteria (enzymes) – selected in the production area and stored under the responsibility of the Consorzio Produttori e Tutela della DOP Fontina, which freely releases them to all Fontina PDO producers – may be added to the milk.
4.4. Specific steps in production that must take place in the identified geographical area
The following must take place in the identified geographical area: production and processing of the milk and ripening of the Fontina PDO cheese.
4.5. Specific rules concerning packaging, slicing, grating etc. of the agricultural product the registered name refers to
Fontina may be marketed in whole wheels, in portions or sliced.
In the interests of consumer protection, in order to guarantee the authenticity of pre-packaged, portioned and sliced Fontina PDO cheese when placed on the market, portioning and subsequent packaging must take place in the identified geographical area.
This is necessary because the markings that identify a whole cheese as Fontina PDO are lost or are not visible on the portioned cheese, meaning that the origin of the pre-packaged product needs to be guaranteed.
Fontina has a moist rind and a level of moisture of the paste which are such that warehousing, storing, conservation and packaging are extremely delicate procedures to be carried out within a short timescale, maintaining the ideal environmental conditions (temperature and moisture) and paying particular attention to how workers handle the wheels. Rapidly carrying out the various stages makes it possible to minimise the risk of mould developing on the rind or inside the cheese itself. The development of mould, as well as discolouration of the rind as a result of the development of fungal mycelia, can easily undermine the integrity of the thin rind, thereby adversely affecting the properties of the cheese itself, leading to discolouration and a strong, unpleasant taste, characteristics that are not appreciated by consumers. In order to preserve the organoleptic characteristics of the product when marketed in portions, superficial cleaning of the rind is permitted at the time of packaging so as to remove any damp residue that may have formed during ripening. This operation must not hinder identification of the Fontina PDO logo imprinted on the cheeses. The rind may be removed from the product marketed in slices or intended for other forms of processing.
4.6. Specific rules concerning labelling of the agricultural product the registered name refers to
The Fontina logo, which is imprinted in ink on the wheels, is a circle in the centre of which is a stylised image of a mountain above the word ‘FONTINA’. Underneath this word is the abbreviation ‘D.O.P.’ [PDO] inside an ellipse, while the circumference of the circle features the words ‘ZONA DI PRODUZIONE - REGIONE AUTONOMA VALLE D’AOSTA’ [Production area - Autonomous Region of Valle d’Aosta].
(Image 1)
The packaging elements with graphics (paper and other labels, shrink wrap, screen prints, wrapping paper, etc.) used for the product marketed as whole wheels or in portions must feature:
— the Community logo;
— the wordings ‘Prodotto di montagna’ and ‘Produit de montagne’ [mountain product];
— the Fontina PDO logo.
The official logo attesting to compliance with the requirements granting the right to use the Fontina PDO protected designation of origin has been slightly modified so as to make it more legible even when it is printed in smaller sizes, incorporating all of the information present and, for the word ‘Fontina’, retaining the same font.
(Image 2)
For printing, use should be made of a colour that contrasts with the background, thus ensuring ease of legibility, while maintaining the proportions between the various elements.
For entire cheese wheels, packaging elements with graphics must not cover the Fontina PDO logo branded onto the cheese.
(a) The packaging elements with graphics placed on the flat side of cheese wheels must use the following logos as commercial identifiers and comply with the graphical parameters for reproduction: Fontina PDO: the classic green logo must appear on a white background. (Image 3) Fontina PDO with the word ‘Alpeggio’ [mountain pasture]: the white logo must appear on a green background, while the red band and the wording must always have the colour and proportions indicated. (Image 4) Fontina PDO with the words ‘Lunga Stagionatura’ [long ripening]: the white logo must appear on a black background, while the gold-coloured band and the wording must always have the colour and proportions indicated. (Image 5)
(b) Given the small size of the packaging elements with graphics used for products packaged by authorised portioners, their labelling must use the following simplified logos as commercial identifiers, using a colour that contrasts with the background, thus ensuring ease of legibility, while maintaining the proportions between the various elements: Fontina PDO (Image 6) Fontina PDO with the word ‘Alpeggio’ (Image 7) Fontina PDO with the words ‘Lunga Stagionatura’ (Image 8)
5. Concise definition of the geographical area
The production, ripening and portioning area for Fontina cheese is the entire territory of the Valle d’Aosta.
6. Link with the geographical area
Summary of the link
The geographical environment from which Fontina originates and where it is produced is the unique mountain environment of the Valle d’Aosta, an Alpine valley with a specific climate, flora and fauna. An indigenous breed of cattle, the Valdostana, is reared in this region. This breed has three characteristic features: its muscular and compact morphology which allows it to move to mountain pastures and directly consume the available forage, its capacity to make the most of the local hay forage and the fact that it produces ideal milk for traditional cheese production. The indigenous Valdostana breed thus makes it possible for the grass – the mountain area’s abundant resource – to be transformed into an original cheese product. This interdependence is enhanced by the fact that the cattle all graze in mountainland in summer and in pastureland in autumn and spring, eating fresh grass that confers specific qualities to the raw material that are directly reflected in the characteristics of the cheese. The Valdostana breed and Fontina cheese are a reflection of the environment that gave rise to them: the relationship between the three elements – environment, breed and cheese – is not hierarchical, but rather holistic. Indeed, the Valdostana breed and Fontina are important guardians of the environment. The botanical composition of the pastures and meadows (which is the result of the dry summer climate of this Alpine valley) and the biochemical uniqueness of the milk obtained from the Valdostana breed are thus the basis for Fontina as a designation of origin.
As regards human factors, in addition to the historic importance of the cheese in the local economy, it should be noted that the complex production and ripening operations for Fontina are based on traditional, artisanal cheese-making techniques: the addition of lactic acid bacteria selected in the production area, the addition of calf rennet at the ideal temperature, the moulding of the wheels and dry salting are techniques that have been handed down over the centuries in the identified geographical area.
Fontina is a melt-in-the-mouth semi-cooked cheese that ranges in colour from ivory white to straw yellow of varying intensity. Its characteristic mild and delicate flavour varies in line with a number of factors such as, in particular, whether the cattle feed on grass or dried fodder and the length of ripening.
Electronic (URL) reference to publication of the product specification
https://www.masaf.gov.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3340
(1) Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).
ELI: http://data.europa.eu/eli/C/2026/3578/oj
ISSN 1977-091X (electronic edition)