Fontina P.D.O.
A typical term in the ancient language of Valle d’Aosta, Fontina was the staple food of farmers’ and breeders’ families. The maturing process mainly takes place in large caves dug into the rock to maintain constant temperature and humidity.
TECHNICAL CARD
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DENOMINATION:
Fontina P.D.O.
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PRODUCTION AREA:
Aosta Valley
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TYPOLOGY:
pressed, semi-hard fat cheese with diffuse eye formation
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MILK:
vaccino, intero, crudo
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CRUST:
washed, thin, compact, light to dark brown depending on ripening conditions and duration of maturation; soft or semi-hard as maturation continues
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SEASONING:
minimum period of 80 days
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PRODUCTION:
annual, summer (alpine)