Sometimes called "Fontina Land," Val d'Aosta is the small northern Italian region responsible for this sinfully rich cheese, one of Italy's most beloved full-fat cheeses. A delicacy of medieval origins, Fontina is legendary for being made first by a mysterious man called Sarvadzo, who revealed the secrets of turning milk into cheese to the inhabitants of Val d'Aosta. Fontina is made exclusively in the region of Val d'Aosta according to an age-old recipe, as established by a DOC decree.The rather mild climate of this peaceful valley, nestled between idyllic snow-capped mountains, is ideal for making Fontina's faintly nutty, buttery, and incomparable flavor.

A pillar of the region's economy, the production of Fontina is regulated to ensure quality. It must be approved by the Consortium of Fontina to distinguish it from other cheeses made in Denmark or France. When shopping for Fontina, always choose one piece stamped by the Consortium. A light brown rind indicates that the Fontina has not aged long; the darker the rind gets, the older it is.

This is an exceptional table cheese, but is also excellent cooked. It is a star in regional dishes like bistecca alla valdostana , the local steak with melted Fontina, and fonduta , a rich cream of melted Fontina garnished with white truffle shavings and poured over polenta or toasted bread. Fontina is also superb over a warm plate of pasta. Order Fontina cheese directly from Val d'Aosta in our Store.

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