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Semi-cooked cheese produced with whole raw milk from native Aosta Valley breeds of cows from a single milking.
Rind: compact and thin, light to dark brown in color depending on the maturation conditions and the length of maturation. It becomes soft or semi-hard as the maturation process progresses. The rind is NOT edible.
Paste: elastic and soft depending on the production period, characteristic holes scattered throughout the shape. The color varies from ivory to more or less intense straw yellow.
Flavour: the melting paste in the mouth has the characteristic sweet and delicate flavor, more intense as maturation progresses.
Minimum maturation: 81 days
Fontina D.O.P.
€12.20
Semi-cooked cheese produced with whole raw milk from native Aosta Valley breeds of cows from a single milking.
Rind: compact and thin, light to dark brown in color depending on the maturation conditions and the length of maturation. It becomes soft or semi-hard as the maturation process progresses. The rind is NOT edible.
Paste: elastic and soft depending on the production period, characteristic holes scattered throughout the shape. The color varies from ivory to more or less intense straw yellow.
Flavour: the melting paste in the mouth has the characteristic sweet and delicate flavor, more intense as maturation progresses.
Minimum maturation: 81 days
INGREDIENTS: MILK, salt, ferments, rennet.
Uses and pairings: P.D.O. Fontina is the basis of many typical recipes from the Aosta Valley. It is the traditional ingredient, which finds its maximum expression in Fondue, whose origins most likely date back to the times of the Savoy. Excellent in polenta concia. Perfect paired with meat, vegetables, as in Zuppa Valpelinense and on pizza.
Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.
The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.
Data sheet
- Production italian region
- Valle d'Aosta
- Type of milk
- Cow milk
- Curing time
- Medium curing (60 - 180 days)
- Certification type
- P.D.O.
- Milk processing
- Raw milk
Specific References
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