To melt for how good it is! The Petit Fondant in its small poplar box is to be cooked for twenty minutes in the oven ... once hot, the melted pasta is excellent to taste with boiled mountain potatoes and a few slices of raw ham.
The Petit Fondant is part of the large family of French fat and short-aged cheeses to be warm, after a twenty-minute "passage" in the oven. It is produced by the Val d'Arly cooperative at an altitude of 1000 using Savoyard milk. Its shape is cylindrical with slightly irregular flat faces, the weight is about 150 grams; the soft, straw-colored crust protects a soft, creamy paste. It is stored and marketed in a thin band of light poplar wood.
The producer The "Val d'Arly" cooperative was founded in 1969 by the will of the producers in the area to enhance their important work in the area. Val d'Arly is a region of France located between the massifs of Beaufortain, the Aravis and Bauges at the limit of the departments of Savoy and Haute-Savoie. The production is made at 1,000 m above sea level, at the foot of the winter ski slopes and close to very busy paths during the summer ... It should be noted that the 70 farmers who are part of it are constantly involved in company management, from the collection of milk to the marketing!