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.
Related Articles to the term 'Fontina Val d'Aosta' | |
| 'Cooked pressed cheese' | ■■■■■■■ |
| Cooked pressed cheese also known as firm cheese refers to cheeses which originated from the Jura or the . . . Read More | |
| 'Baldo Rice' | ■■■■■■ |
| Baldo Rice refers to a variety of rice which has a short, thick grain and is said to be recently derived . . . Read More | |
| 'Gorgonzola' | ■■■■■ |
| Gorgonzola refers to a Cheese that originated from Italy's Lombardy region. It is made from pasteurized . . . Read More | |
| 'Lyoner' | ■■■■■ |
| Lyoner refers to a type of sausage that originated in the Saarland region of Germany and is closely associated . . . Read More | |
| 'Huile de Noix' | ■■■■■ |
| Huile de Noix is the French term for "Walnut Oil" . Unlike other oils extracted from nuts, Walnut Oil . . . Read More | |
| 'Bigoli' | ■■■■■ |
| Bigoli refers to a kind of thick spaghetti that has a large diameter of about three (3) millimeter and . . . Read More | |
| 'France' | ■■■■■ |
| France is renowned worldwide for its rich and diverse culinary traditions. French cuisine is often considered . . . Read More | |
| 'Italy' | ■■■■■ |
| Italy is celebrated globally for its rich culinary traditions, which are deeply rooted in its history . . . Read More | |
| 'Short Ribs' | ■■■■■ |
| Short Ribs refer to a popular cut of meat from beef cattle, a part of the beef rib beside the vertebrae. . . . Read More | |
| 'Ajwain' | ■■■■ |
| Ajwain is an Indian word for carom seedsOther definition: Ajwain is the Hindi name of Bishop's Weed, . . . Read More | |