According to old documents, Aosta farmers have been producing Fontina since 1270. The cheese is produced twice a day from a single milking of cow’s milk. Farmers age the cheese for three months, dusting it with marine salt to assist curing. Unfortunately, this cheese has been the victim of becoming known by its imposters. Danish "Fontina", Fontinella, Fontal and Fontella all aspire to the richness and quality of the real thing but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain (the Matterhorn) and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits. Product Metrics: | Country: Italy | | Region: Valle D'Aosta | | Milk: Cow | | Regulation: DOP | |
| Rind: dark yellow or reddish brown rind | | Aging: About 3 months | | Recommended wines: Friuli Merlot; German Riesling; Dolcetto; Red & White Rhones; Urquell Pilsner | | Consistency: soft, buttery, with scattered eyes | | Taste: A delicate nuttiness with a hint of mild honey. When melted, the flavor is earthy, with a suggestion of mushrooms and a fresh acidity. | | Brand name: Mauri Formacci or Ciresa Fromaggia | | Rennet: Calf's in liquid, powder or pellet form |
Available Options: |
