It's Fontina if it takes you high up
Fontina is the Aosta Valley
Fontina PDO, a Protected Designation of Origin cheese with a milky aroma, a sweet flavour and a soft, melt-in-the-mouth texture. A cheese to discover at every taste. In addition, to rediscover again, each time as if it were the first time.
Fontina is the Aosta Valley. In the region where it originates and becomes a gourmet excellence, it is strongly linked to the territory, to its pastures, to the cows that produce the milk which then becomes an exquisite cheese.
For these and many other reasons, the Consortium of Producers and Protection of Fontina PDO constantly works to defend an excellence, to improve and grow, to explain a tradition which has always been handed down from father to son. The Consortium has 169 members (as of 31st December 2020) and marks about 400,000 Fontina wheels per year.
Fontina PDO is produced with milk from 3 different breeds of Aosta Valley cows. The wheels weigh between 7.5 and 12 kilos.
Taste the Aosta Valley Fontina PDO protected by our Consortium: close your eyes and experience an unforgettable emotion!
The first mention of Fontina dates back to 1270, while in literature a Vercelli physician, Pantaleone di Confienza, in his Summa Lacticinorum, mentioned it for the first time in 1477.
This is the starting point of a very long history, made up of tradition and awards, which continues to this day. In 1955, the Designation of Controlled Origin was granted and in 1996, the European Commission awarded Fontina the Protected Designation of Origin (PDO).
In the Aosta Valley, every cow has its own name. In addition, they are not just ordinary cow but a breed with a special characteristic: they are well adapted to the mountain climate and high-altitude meadows.
Aosta Valley cattle belong to three defined and selected breeds: the Valdostana Pezzata Rossa, the most prolific in milk production. Then there is the Valdostana Pezzata Nera and the Castana, two regional breeds that are also well suited to pastureland and altitude
The Consortium has brought together the Fontina producers since 1952 under the name of Consortium of Fontina Producers. Later it became the Consortium of Producers and Protection of Fontina PDO.
Today, the Consortium has a fundamental task: it is responsible for supervising the production and marketing of the cheese for which the designation of origin Fontina may be used. In order to carry out its supervisory activities, the Consortium is entrusted with the task of affixing markings or signs capable of identifying Fontina cheese.
In the kitchen
Cut the beef fillet finely with a knife and then transfer it to a bowl. Dress the meat with lemon juice, extra virgin olive oil,
Peel the onion and chop it finely. Clean the broccoli stalk and cut it into florets. Cut the Fontina PDO into cubes removing the rind
Clean and roughly chop the vegetables. Dice Fontina PDO, remove the rind and keep it aside. Grill the vegetables on both sides and then transfer