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Fontina DOP


This most well known and characteristic Valle d’Aosta cheese is used in the recipes for fondues from this area. It is made with the milk from indigenous, black and brown patched cows. The alpine pasture productions or, at least, those safeguarding the artisan traditions, stand out amongst the variety of products on offer which, by now, are of qualities ranging from very to less good.

Caratteristiche organolettiche
Aspetto: compact, yellow paste with oval pinholes or larger holes
Sapore: intense, with traces of hay and stables
Abbinamenti: full bodied red wines. Aromatic honey. Fresh fruit (apples and pears). Black rye bread and polenta.
Caratteristiche tecniche
Latte: full fat, raw, cow’s milk
Lavorazione: artisan, industrial and alpine pasture
Pasta: cooked, pressed
Salatura: dry
Stagionatura: at least 90 days
Produzione: throughout the year (summer alpine pasture)
Grassi: 45 % F-Dm
Peso: 8 - 18kg
Dimensioni: 30-45 cm diameter, h. 7-10 cm
Produttori: dairies from the Valle d’Aosta