Made with the milk of the “Valdostana” cow breed, which is fed and cherished near the Mont-Blanc. This cheese has a light straw colour, a creamy and slightly holed paste, with a mild nutty flavour.
This lactic cheese has a red natural rind and is made following a traditional making process. It matures for at least 3 months, and for purists the ripening period can reach up to 2 years.
There is no special season to enjoy and accommodate this cheese, but many reasons to do so (in pastas, polenta, risottos, and is it is on a cheese board).
Pairing cheese and wine
A dry and fruity white wine from Italy such as an Orvieto.
Our Fontina PDO
Founded in 1957, The Cooperative of producers of milk and Fontina aims to collect, ripen and commercialize the agricultural flagship of the Aosta Valley, the PDO Fontina cheese. The founders were 46 at the beginning and the cooperative has grown to almost 200 members such as private enterprises, cheese cooperatives, dairies and pastures. Little anecdote in 1958, the first year of operation, less than 40 000 millstones were supplied while today, the cooperative produces around 300,000.
Did you know that ?
It is in the 13th century that this cheese was probably created. It was at the time served at the tables of the counts of Savoie. It is one of the oldest cheeses from the region, and it is a pillar of the Italian gastronomy.
Aosta Valley, in the North-West of Italy.
Commercial name :
Raw cow milk cheese
Uncooked pressed paste
Fat content :
Raw cow milk, lactic ferments, rennets, salt
Local cheesemaker / refiner
Cooperative of Producers of Milk and Fontina
11020, Saint-Christophe, Italie