Fontina Cheese - Valle d'Aosta

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Fontina Cheese - Valle d'Aosta

Ferments: calf liquid or powder
Rind: compact, thin, dark yellow or reddish brown
Paste: soft, melting, with light holes
Surface: flat, with a diameter of 30-45 cm
Thickness: 3.15 inch
Territory: Valle d'Aosta
Label: Dop

Taste a slice of Fontina and you’ll enjoy the best cheese of Valle d'Aosta. Only this valley offers the blend of flowers, grass and water giving a cow milk the necessary fragrance. Fontina is a DOP cheese. This means that it has the Denomination of Protected Origin all over the EU.

Piece of:

Starting from: 9.50 €

Fontina is produced and sold solemnly by Milk and Fontina Producer Cooperative.

The preparation of Fontina is a recipe that has been handed over for centuries. Thus, Fontina is the symbol of Valle d'Aosta: protected like the edelweiss, natural as the ibex, unique like Mont Blanc and old as a castle.

On 12th June 1996 the European Union assigned Fontina cheese the first "Dop" - Denomination of Protected Origin. Fontina is one of the first cheeses to receive the "Dop" recognition, this way giving rise to a new marketing phase.

Although the origins of this cheese go back to ancient times, it was not until 1700 that the name Fontina first appears in an historical document. The etymology of the name, however, is a matter of some dispute.

Fontina is a cylindrical semi-cooked, full-fat, semi-hard cheese.

It is made from whole cow's milk drawn from the first milking.

The rind is thin and close-textured, while the paste is rather soft and elastic and varies in colour from whitish-yellow to yellow.

The cheese has a distinctive, sweet taste. The fat content may not be less than 45 per cent of the dry matter of the cheese (and so 25-30 per cent of the product as a whole).

The production zone is the entire territory of the Valle d'Aosta region.

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