Fontina Val d'Aosta refers to a cow's-milk Cheese that originated in the Valle d'Aosta region of northern Italy in the Alps near the French and Swiss borders. Made in wheels 13 to 15 inches (33 to 38 cm) in diameter and 3 to 4 inches (about 8 to 10 cm) thick, Fontina has a tough, beige natural rind, sometimes coated in wax, and a pale gold interior with a few small holes. The characteristic flavour of Fontina is mild but distinctively nutty and savoury. Fontina is dense, smooth and slightly elastic. The straw-colored interior with its small round holes has a delicate nuttiness with a hint of mild honey. When melted, as it frequently is, the flavor is earthy with a taste of mushrooms and a fresh acidity. Fontina is the primary ingredient of Italian fonduta and is a pristine table or dessert cheese.

Almost all milk produced in Valle d'Aosta is used to produce fontina, the buttery, nutty cheese that's been made here for nearly 700 years. This region produces almost 8 million pounds of its trademark fontina each year, the vast majority of which is eaten in Italy. Still made by small, artisanal dairies, Fontina Valle d'Aosta is used extensively in kitchens all over Italy.

This cheese is the symbol of agriculture in Italy's tiny, French speaking Aosta Valley region. The cows that produce the milk for Fontina Val d'Aosta graze on high-altitude Alpine pastures dotted with wildflowers and native herbs. Fontina is a great cooking cheese, as it melts evenly without losing any flavor. Extremely aromatic or "stinky", Fontina is best noted for its value as a savory and fruity table cheese. Its slightly grassy flavor embodies the taste of a true raw milk cheese.

General information:
Made from unpasteurized cow's milk
aged 90 days.
Country of origin: Italy
Milk type: cow milk
Texture: semi-soft

Serving suggestions:
Enjoy Fontina Val d'Aosta melted on a Sandwich or as a
savory snack
Fontina really excels as a gourmet ingredient.
Use for recipes that includes thick and creamy soups, risotto, pasta sauces, salads, and delicious meat dishes.


Wine Pairing:
Pairs well with Sangiovese (Chianti), light fruity Pinot Noir and Pinot Grigio. Light reds such as Kalterersee, Bardolino, Garda Chiaretto, Dolcetto di Dogliano, Grignolino, Marzemino or Rosato di Salento.