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 ageing 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.
The alpine forms, produced during the summer, have a more intense color thanks to the higher amount of carotene in the milk used for the production. The alpine forms have softer texture and are richer in taste and fragrance.
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 Fontinahas 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.
Cooperativa produttori Latte e Fontina
Cooperativa Produttori Latte e fontina was founded in 1957 with the aim of collecting, ageing and marketing the par excellence agricultural product of the Aosta Valley: fontina PDO. There were 46 founding members initially, which have today risen to 200 including private companies, cooperative cheese factories, dairies and pastures. The cheeses delivered by the members in 1958, the first year of operation, were less than 40,000, while today this number has increased to approximately 300,000.