It is made from cow’s milk and is aged for at least 60 days. Its pleasant flavour and aroma make it highly suitable for children. It is also indicated for cooking experiments (such as for gratins or combined with a Malga cheese in canederli).
The Fontal from Trentino, compared to commercially produced Fontal, has special organoleptic features linked especially to the quality and freshness of the milk used.
It is produced by many dairies, such as the ones in Predazzo and in Cavalese, as well as in Val di Fassa and in the Primiero dairy.