Fontina of the Aosta Valley a Protected Designation of Origin with a sweet taste. The soft and melting pasta has an intense fragrance of milk, obtained after at least 80 days of ripening.
The Fontina of the Aosta Valley PDO 250g has an elastic and soft texture with an intense fragrance of milk. The color of the paste varies from ivory to pale yellow, more or less intense, and its holes, light and discreet, remaining dispersed in the form. The crust turns brown, more or less intense, depending on the timing of aging equal to or greater than 80 days, this is the essential condition for obtaining the PDO marking assigned by the consortium experts after the verification of the quality of the cheese. Eating this cheese is like drinking a glass of milk thanks to the manufacturing process that eliminates lactose while maintaining its basic nutritional qualities.
La Cooperativa Produttori Latte e Fontina has about 200 members among cooperative dairies, private companies and pastures that since 1957 have the common objective to collect, produce and market the farming product of the Aosta Valley par excellence: The Fontina PDO.
Az. Agr. Quendoz s.s. di Elio Quendoz