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: Rogers Collection
Cheesemaker: Vallet Pietro
Region: Valle d'Aosta
Milk Type: Cow
Milk Treatment: Raw
Aging: 3 months minimum
Size(s): 19 pounds