Fontina Val d'Aosta

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Fontina Val d’Aosta is Italy’s classic mountain cheese, hailing from its smallest region, the Aosta Valley, nestled among the Western Alps' towering peaks. The cheese's name might derive from local places like Fontin or Fontinaz, or from the ancient family name de Funtina, reflecting its deep local roots. It is also suggested that the name comes from an old French term for melting, highlighting the cheese’s excellent melting properties.

Mentioned first in 1270 and appearing in a fifteenth-century fresco, Fontina Val d’Aosta is essential to local culinary traditions like Fonduta Valdostana. It gained DOC status in 1955 and PDO in 1995, ensuring its production follows rigorous traditional methods. Made from the unpasteurized milk of the Valdostana cow breed, the cheese undergoes meticulous production processes, including gentle cooking of curds and regular turning and washing during aging.

Managed by the Fontina consortium, this cheese is a point of regional pride, encapsulating the unique flavors of its alpine terroir. Fontina Val d’Aosta is known for its creamy texture and complex flavors, ranging from subtle and sweet when young to bold and earthy as it ages. Each wheel is a testament to the region's rich cheese-making heritage, perfect for both cooking and enjoying on its own.

Important Facts

Country of Origin Italy
Specific Origin Valle d'Aosta
Certification PDO (1995), DOC (1955)
Milk Type Raw Cow's Milk
Milk Treatment Raw
Rind Orange-tinged chestnut brown
Texture Smooth, compact, dense
Flavor Subtle, complex
Aroma Pungent, funky
Colors Ivory to straw yellow
Forms Flat wheels with concave sides, 12–18 inches diameter, 3–4 inches height
Age Minimum of 80 days to 6-9 months

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