Blog

The Consortium Blog

Fontina DOP is made in three: Fontina DOP, Fontina DOP Alpeggio and Fontina DOP Lunga stagionatura

Keeping Fontina AOC fresh and tasty: the secrets of perfect conservation

How Fontina PDO is produced, an artisanal process

The PDO specification: what it is used for and why it guarantees the best Fontina possible

What PDO certification means and why it matters

Fontina AOC in Valle d'Aosta cuisine, from polenta concia to fondue

Outing? 4 irresistible recipes with Fontina AOC to enjoy in the mountains

Life in the alpine pastures: living and working at high altitude from May to September

Fontina PDO: the best recipes and pairings

A gastronomic journey through the Aosta Valley: from wine to Fontina d'alpeggio cheese

Fontina cheese: nutritional values and dietary classification

Cheese fondue in the Italian culinary tradition