is Fontina
if it takes you up
Fontina PDO is unique,
but it comes in threes
From now on, the PDO becomes three: in addition to Fontina DOP, the designations Fontina DOP Alpeggio and Fontina DOP Lunga Stagionatura arrive.
Three products that are sons of the Aosta Valley, with their own individual identity of aroma, colour, consistency and palatability, united by a production cycle entirely linked to the territory.
La Fontina
Fontina is the Aosta Valley
Fontina PDO, a cheese with Denomination of Origin’Protected Origin with a milky aroma, sweet flavour and soft, melt-in-the-mouth texture. A cheese to be discovered with every taste. And rediscover again, each time as if it were the first time.
Fontina is the Aosta Valley. And in the region where it is born and becomes a gastronomic excellence, it is strongly linked to the territory, its pastures, the cows that produce the milk that then becomes exquisite cheese.
For these, and many other reasons, the PDO Producers and Protection Consortium Fontina works tirelessly to defend an excellence, to improve and grow, to explain a tradition that has always been handed down from father to son. The Consortium has 169 members (as of 31 December 2020) and brands around 400,000 Fontina wheels per year.
Fontina PDO is produced with milk from 3 different Valle d'Aosta cow breeds. The forms weigh between 7.5 and 12 kilos.
Taste Aosta Valley Fontina PDO protected by our Consortium: close your eyes and experience an unforgettable emotion!
Watch the full commercial
Cows
In the Aosta Valley, every cow has its own name. And these are no ordinary cows, but a breed with a special characteristic: they are adapted to the mountain climate and high meadows.
Valle d'Aosta cattle belong to three specific breeds: the Pezzata Rossa, the most prolific in milk production. Then there are the Pezzata Nera and the Castana, two regional varieties that are also well adapted to pastures and mountain pastures at altitude.
Fontina D.O.P. is made in 3
Fontina D.O.P.
The aromas and flavours of a unique territory
Produced all year round, it encapsulates the aromas and flavours of a unique territory, the mountain ecosystem of the Aosta Valley.
The cheeses have a light brown rind, a pale straw-yellow paste, soft and melting, and a sweet, aromatic taste with predominantly lactic hints (milk, butter, melted butter).
Fontina D.O.P.
Alpine pasture
The fruit of fresh herbs and mountain flowers
From June to September, in the mountain pastures of the Aosta Valley up to 2700 metres above sea level, the cows of the Valle d'Aosta breed graze freely, feeding on fresh herbs and mountain flowers. This is where “Fontina DOP Alpeggio” comes from, the fruit of hard work, skill and passion of those who carry on an ancient and still entirely artisanal cheese-making tradition.
Fontina D.O.P.
Long Maturation
Born on pastures, refined in caves
It is matured in caves for a minimum of 180 days during which the flavours are enhanced, giving the Fontina a more intense and aromatic taste.
The cheeses have a brownish to dark rind, a deep yellow paste, soft and melting, and more intense and persistent vegetal and lactic aromatic notes on the palate.
Italiano 
English (UK) 
Français 
Deutsch 
Svenska