Fontina

This centuries old Italian cow milk cheese is named for the village of Fontinaz and Mont Fontin in the northern Italian region of Val d'Aosta. Semi-firm and aged for three months, Fontina is made from raw cow milk and tastes of alpine grasses with a hint of nuttiness.

Fonduta -- as Italy's answer to fondue -- combines melted Fontina with milk, enriches it with egg yolks, and finishes the velvety concoction with a decadent shaving of another Val d'Aosta offering: white truffles. To make sure you are getting the real D.O.P. Fontina and not a generic cheese (Fontinella, Fontella, or Fontal), look for the stenciled purple mountain on the top of the wheel.

Farm / Company:

Cheesemaker: Vallet Pietro

Proprietor:

Affineur:

City, State:

Region: Valle d'Aosta

Country: Italy

Milk Type: Cow

Milk Treatment: Raw

Rennet: Traditional

Rind: Natural

Texture: Firm