Presidential Decree No 1269 of 30 October 1955
Acknowledgement of designations regarding processing methods, product characteristics and production areas of cheeses. (Published in the Official Gazette n. 295 of 22 December 1955).
THE PRESIDENT OF THE REPUBLIC
Having regard to law n. 125 of 10 April 1954, concerning the protection of designations of origin and typical cheeses; Having regard to law n. 5 of 5 January 1955, amending articles 3 and 14 of the above-mentioned law n. 125; Having regard to his own decree n. 667 of 5 August 1955, containing regulations for the execution of the above law n. 125 of 10 April 1954; Having consulted the National Committee for the protection of designations of origin and typical cheeses, set up according to article 4 of the above law n. 125; On the proposal of the Minister for Agriculture and Forestry, in agreement with the Minister for Industry and Trade;
Art. 1. The designations of origin listed below are recognised, the use of which is reserved for cheeses, which have the particular requisites established by this decree regarding processing methods, product characteristics and production areas:
Semi-cooked full-fat cheese, made from whole cow’s milk from a single milking, with natural fermentation acidity. Before coagulation, the milk must not have been heated to more than 36°C. Dry salting is performed using a distinctive technique. Average maturation period three months; temperature 6-10°C and, in any case, not over 12°C, humidity: 90°10 or saturation; obtained by natural Casera conditions. It is used as a table cheese and has the following characteristics: cylindrical shape with a low, slightly concave heel and flat or almost flat sides; weight from 8 to 18 kilograms with variations, more or less, depending on the technical production conditions; dimensions: height 7-10 cm, diameter 30-45 cm with variations, more or less, for both characteristics, depending on the technical production conditions; compact, thin rind, about 2 mm thick; elastic, rather soft paste, with few holes, depending on the technical production conditions; elastic, rather soft, with little holes. Dimensions: height 7-10 cm, diameter 30-45 cm, with variations, more or less, for both characteristics, in relation to the technical conditions of production; compact, thin rind, thickness of about 2 mm; elastic dough, rather soft, with few holes, melting in the mouth, slightly straw-coloured; characteristic sweet flavour; fat content on dry matter: minimum 45°10. Production area: current territory of the Autonomous Region of Aosta Valley.
Ministerial Decree 26 June 1957
Supervision of the production and marketing of Fontina cheese.
THE MINISTER FOR AGRICULTURE AND FORESTRY IN AGREEMENT WITH THE MINISTER FOR INDUSTRY AND TRADE
Having regard to law n.125 dated 10th April 1954, regarding the protection of designations of origin and typical cheeses, and the decree of the President of the Republic n.667 dated 5 August 1955, containing regulations for the execution of the aforementioned law; Having regard to article 1 of the decree of the President of the Republic n.1269, dated 30 October 1955, which recognises the designation of origin of Fontina cheese; Having regard to the deed of incorporation of the Consortium dated 24 June 1952, the annexed statutes and amendments thereto, and the other documents submitted in support of the above application, in accordance with the provisions of Article 6 of the aforementioned Presidential Decree no. 667; Having heard the opinion of the National Committee for the protection of designations of origin and typical cheeses, which is in favour of granting the above request; Considering the advisability of entrusting the aforementioned Consortium with the task of supervising the production and marketing of cheese with the designation of origin Fontina
In conformity with the dispositions of article 7, second paragraph, and 8 of the law dated 10 April 1954, n.125, concerning the protection of the designations of origin and typicality of cheeses, and to regulations issued for the execution of the aforementioned law by Presidential Decree No 667 of 5 August 1955, the Fontina Producers Consortium, with seat in Aosta, is entrusted with the task of supervising the production and commerce of the cheese for which the use of the designation of origin Fontina is allowed. In carrying out the supervisory action entrusted to it, the aforementioned Consortium shall also provide, as far as Fontina cheese is concerned, for the affixing of the markings or other signs, provided for in art. 5 of the aforementioned Presidential Decree n. 667, according to the rules laid down in the special specifications prepared by the Consortium itself.
PDO: Protected Designation of Origin
On 14 July 1993, the Consortium of Fontina Producers submitted an application to the European Union Commission for recognition of the PDO for this cheese from Aosta Valley, which has hitherto carried the CDO label.
In 1996, in a draft regulation, the Commission included the Protected Designation of Origin “Fontina” along with six other Italian cheeses.
On 26 April 2002, the Ministry of Agriculture and Forestry recognised the Consortium of Producers and Protection of Fontina and assigned it the task of carrying out functions of protection, promotion, enhancement, consumer information and general care of the interests relating to the designation. Among the duties and powers attributed to the Consortium (pursuant to 21 December 1999, n. 526) are proposals for regulations, advisory tasks and the definition of programmes aimed at improving the quality of production, as well as collaboration against any kind of abuse, unfair competition and counterfeiting. The ministerial assignment is renewed periodically until today: the most recent is January 26, 2019.