At the feet of the Alps, in the Aosta valley, lie the lush meadows upon which red-pied Valdostana cows provide the milk needed to produce Fontina. Incredibly rich and creamy, the flavours of this cheese are sweet and pungent, unveiling tones of butter and roasted nuts as it lingers on your palate. Traditionally made from unpasteurised milk, the texture is semi-hard, smooth, and adorned with small eyes in the body.
Surrounding the grasslands of the Aosta valley, caves and crevices in the mountains provide the perfect low temperatures for aging, giving Fontina its dense and open interior. The cheese absorbs the naturally filtered moisture from the caverns, providing the distinct aromas and nuances unique to Fontina.
Not just limited to Italy, Danish and Swedish versions of Fontina are characterised by their waxed rinds and sweet savour.
|Country Of Origin||Italy|
|Strength Of Cheese||Medium|
|Style Of Cheese||Soft|
|Style Of Cheese||Washed Rind|