Maturation: at least 90 days
Cheese Type: Cooked, Pressed cheese with a washed rind
Known since the 13th century, Fontina Val d’Aosta is a classic Italian cheese with a supple texture and a yellow brown rind. Recognizable with the Consortium stamp, don’t confuse it with the other similar cheese also know as Fontella, Fontinella or Fontal, much milder than the original one. Made with raw cow’s milk, the flavour can be mild and fruity or spicier and floral depending on the age of the cheese.
Usually aged for 90 days, this PDO cheese has a rich bouquet accompanied with nuts, sweet and brioche notes.
Red wines (Beaujolais, Lambrusco)
Whites wines (Pinot Gris, Roussanne)
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Cheese Club Team