Fontina Aosta is a PDO (Protected Designation of Origin) and only cow and calf rennet is used. It has a minimum maturing period of three months in which the forms are laid out on a table of spruce in natural environments, usually caves and in the first 30 days the cheeses are salted and washed. Outside the rind is orange-brown color with a soft consistency. Inside the dough is elastic, unctuous with holes end-average size irregularly distributed over the entire form. The color is pale yellow. It is a cheese that is handed down from generation to generation and is the flagship of the Valle d’Aosta. It is used in many recipes including the polenta, the Val d’Aosta fondue and in many dishes au gratin for its excellent ability to melt. It has a cylindrical shape with flat faces of 35-45 cm around the concave heel ranging from 7 to 10 cm.
PAIRINGS: Excellent cheese to taste a meal
IN THE KITCHEN: It is used for fondue, cream cheese, polenta and baked au gratin dishes for its excellent ability to merge
WINES: It goes well with red wines and structured
TASTE: Very intense, tasty, sometimes spicy but unmistakable
FORM, COMPOSITION, WEIGHT: cylindrical shape, diameter of 35-45 cm, weight 9 kg
MATURING: about 3 months
ORIGIN: Valle d’Aosta.