Fontina
Fontina has been made in the Aosta Valley since the Middle Ages, from the raw milk of Valdostana cows grazing on high pastures. Some wheels are ripened in old mine tunnels. It is the key ingredient of “fonduta”, the Italian fondue.
- Milk: Cow
- Family: Pressed, uncooked
- Origin: Aosta Valley, Italy
- Best season: June – October
Ripening
Ripened for at least 80 days in cellars or old mine tunnels.
What to serve it with
Potatoes and mushrooms, in a fonduta