Fontina DOP
Valle D’Aosta cheese
This most well-known and characteristic Valle d’Aosta cheese is used in the recipes for fondues from this area.
It is made with the milk from indigenous, black and brown patched cows.
The alpine pasture productions or, at least, those safeguarding the artisan traditions, stand out amongst the variety of products on offer which, by now, are of qualities ranging from very to less good.
Delivery: 2 to 6 weeks
Delivers all over the world by truck, air and sea. In LCL or full container.
Shelf Life / Products Validity: We always deliver with the maximum validity.
Italian Cheese from Valle D’Aosta
Source: Valle d'Aosta
Type of milk: Cow
Organoleptic characteristics
Aspect and texture: compact, yellow paste with oval pinholes or larger holes
Taste: intense, with traces of hay and stables.
Serving suggestions: full bodied red wines. Aromatic honey. Fresh fruit (apples and pears). Black rye bread and polenta.
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan, industrial and alpine pasture
Paste: cooked, pressed
Salting: dry
Ripening: at least 90 days
Production period: throughout the year (summer alpine pasture)
Fats: 45 % F-Dm
Weight: 8 - 18kg
Dimensions: 30-45 cm diameter, h. 7-10 cm
1006550
Data sheet
- Shelf Life:
- 90 Days
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Valle D’Aosta cheese
This most well-known and characteristic Valle d’Aosta cheese is used in the recipes for fondues from this area.
It is made with the milk from indigenous, black and brown patched cows.
The alpine pasture productions or, at least, those safeguarding the artisan traditions, stand out amongst the variety of products on offer which, by now, are of qualities ranging from very to less good.