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.

Organoleptic characteristics

Aspect and texture
compact, yellow paste with oval pinholes or larger holes
Taste
intense, with traces of hay and stables
Serving suggestions
full bodied red wines. Aromatic honey. Fresh fruit (apples and pears). Black rye bread and polenta.

Technical characteristics

Milk
full fat, raw, cow’s milk
Production method
artisan, industrial and alpine pasture
Paste
cooked, pressed
Salting
dry
Ripening
at least 90 days
Production period
throughout the year (summer alpine pasture)
Fats
45 % F-Dm
Weight
8 - 18kg
Dimensions
30-45 cm diameter, h. 7-10 cm
Producers
dairies from the Valle d’Aosta
Codice forma
n.d.
Codice tagliato
n.d.

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