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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.
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