Rules and Regulations

The regulations

Presidential Decree No. 1269 of 30 October 1955

Recognition of designations regarding processing methods, product characteristics and production areas for cheeses. (Published in the Official Gazette No. 295 of 22 December 1955).

The President of the Republic

125; Having heard the opinion of the National Committee for the protection of designations of origin and typical cheeses, set up in accordance with art. 4 of the above mentioned law n. 125; On the proposal of the Minister for Agriculture and Forestry, in agreement with the Minister for Industry and Commerce;

Decrees:

Art. 1. The designations of origin listed below are recognised, the use of which is reserved for cheeses meeting the particular requirements laid down in this decree as regards processing methods, product characteristics and production areas:

Fontina

Semi-cooked full-fat cheese, made from whole cow's milk from a single milking, with natural fermentation acidity.

The milk must not have been heated above 36°C before coagulation. Salting is carried out dry, using a characteristic technique.

Average maturation period three months; temperature 6-10°C and, in any case, no more than 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 faces; weight from 8 to 18 kg 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 eyes, depending on the technical production conditions; elastic, rather soft, with a thickness of about 2 mm; elastic, rather soft paste, with few holes, depending on the technical production conditions. 30-45 cm with variations, more or less, for both characteristics, depending on the technical conditions of production; compact, thin rind, thickness of about 2 mm; elastic, rather soft paste, with few eyes, melting in the mouth, slightly straw-coloured; characteristic sweet flavour; fat in dry matter: minimum 45°10.

Production area: current territory of the Autonomous Region of Valle d'Aosta.

Ministerial Decree 26 June 1957

Supervision of the production and trade of Fontina cheese.

The Minister for Agriculture and Forestry in agreement with the Minister for Industry and Trade

Having regard to the law of 10 April 1954, n. 125, concerning the protection of designations of origin and typical cheeses, and the Presidential decree of 5 August 1955, n. 667, containing regulations for the execution of the above law; Having regard to art. I of the Presidential decree of 30 October 1955, n. 1269, which recognises the designation of origin of Fontina cheese 1269 of 30 October 1955, which recognises the denomination of origin of Fontina cheese; Having regard to the application dated 18 November 1955, with which the President of the Fontina Producers' Consortium asks that the Consortium itself be entrusted, in accordance with articles 7 and 8 of the aforementioned law n. 125, the task of supervising the production and trade of the cheese for which the use of the denomination of origin Fontina is allowed; Having regard to the deed of incorporation of the Consortium dated 24 June 1952, the attached statute and relative modifications, and the other documents presented with the above request, in conformity with art. 6 of the aforementioned decree of the President of the Republic no. 667; Having heard the opinion of the National Committee for the protection of designations of origin and typical cheeses, favourable to the acceptance of the above application; Having considered the advisability of entrusting the aforementioned Consortium with the task of supervising the production and marketing of cheese with the denomination of origin Fontina;

Decrees:

In accordance with the provisions of articles 7, second paragraph, and 8 of law no. 125 of 10 April 1954 concerning the protection of designations of origin and typical cheeses, and with the regulations issued for the execution of the aforementioned law by presidential decree no. 667 of 5 August 1955, the Fontina Producers' Consortium, with its head office in Aosta, is entrusted with the task of supervising the production and marketing of cheese for which the designation of origin Fontina may be used. In implementation of the supervisory action entrusted to it the aforementioned Consortium shall also see to the affixing of the markings or other signs on the cheese, Fontina, as provided for in art. 5 of the aforementioned Presidential decree n. 667, according to the norms established in the special specifications drawn up by the Consortium itself.