What would Italy be without its historical, artistic, cultural but also gastronomic heritage?
Fontina Dop is the gastronomic symbol of the Aosta Valley region. It is a cheese made from raw, whole milk with a compact, thin, brownish crust, inside of which is a semi-cooked, elastic and melting paste, with small, sparse eyes. The colour is pale straw in the cheeses produced in winter, when the cows are fed with hay, and tends towards a more intense yellow in summer production.
The taste is sweet and the fragrant aroma becomes stronger as the cheese matures. In 1996, the European Union granted Fontina the Protected Designation of Origin (Pdo), which unequivocally states that its exclusive production must take place in Valle d’Aosta, an area with particular geographical, pedological, climatic, agronomic and cultural conditions, to protect it from imitation attempts.
Once the seasoning is over, after a series of strict controls, the Consorzio produttori e tutela della Dop Fontina proceeds to the branding: the cheeses marked with the brand are guaranteed for authenticity and quality.
