Description & Tasting Notes An ancient cheese named after the local village of Fontina in the Aosta Valley region. Our Fontina is made with milk from the Valdaostan dairy cows – a local breed suited to the mountainous climate. The cheeses are matured for around 3 months in a large underground tunnel where they sit on traditional spruce pine boards. During maturation the rind is regularly brushed with a brine solution, creating a moist, sticky texture and rich aroma. The flavour is a heady combination of cream, roasted nuts and mountain herbs with a lingering finish. The texture is supple and smooth.Other Notes & Serving Suggestions Some may enjoy Fontina on a cheese board, but it is most commonly used for cooking as it melts very well. It can be used in gratins, baked dishes, fondues (blended with a milder cheese), on a pizza with mushrooms, or melted and scraped onto boiled potatoes like its close cousin, Raclette. It can also be sliced and used in toasted sandwiches and panini.Region: Valle d’Aosta, Italy Milk: Pasteurised Cow Rennt: Animal Size: 8kg wheel, sold as cuts
