Undisputed symbol of Valle d'Aosta, Fontina is traced back as far as 1270. It is a fat semi-raw cheese, produced exclusively with whole raw milk from Aosta Valley cows. The crust is compact, thin and brownish, inside which is enclosed a semi-cooked, elastic and melting paste. The taste is sweet and the fragrant aroma is accentuated with ageing.
Produced at the foot of Mount Gran Paradiso (AO).
Cow's milk, salt, rennet and selected lactic ferments
of which saturated