La Fontina

Fontina PDO ranks among the spearheads of mountain cheeses

With its soft and elastic, melt-in-the-mouth texture, intense aroma and characteristic, not excessive eye formation, it is a cheese to be enjoyed on all occasions.

Features

Fontina PDO has specific characteristics that make it decidedly recognisable, despite many attempts at imitation. It has a thin, firm, orange-brown rind and a flattened cylindrical shape. The shape has a average weight around 9 kg.

Fontina PDO, which has a high energy value, It is a particularly tasty, digestible cheese that can be eaten directly at the table, but can also be used in the kitchen to prepare gourmet dishes, mainly because of the pleasantness of its flavour. Due to its melting ability, it is also suitable for making sandwiches and toast.

Variants

It can be sold whole, by the slice or packaged: in the latter case, the operation must only be carried out in the production area and is controlled and certified, as provided for by the specifications. On the market you can also find Fontina DOP Alpeggio e Fontina PDO Long Maturing.

Pairings and recipes

Fontina DOP accompanies a wide variety of dishes, ranging from starters to first and second courses; it goes well with pasta, meat and vegetables. But one dish, above all, encapsulates the essence of this characteristic cheese: the fondue valdostana.

Exquisite and simple, fondue is cooked using four basic ingredients: Fontina DOP, milk, butter and fresh eggs: all products of the Aosta Valley mountain tradition.

The fondue is tasty, but is exalted within the traditional voul-au-vent. It is also the perfect accompaniment to many tasty recipes: a sauce for ravioli alla boscaiola, with mushrooms, or an accompaniment to the classic Valdostan schnitzel. It can be served with asparagus or as a contrast between sweet and bitter in the filling of radicchio rolls.