Italian Fontina Val D'Aosta is an unpasteurized cow's milk that has been produced since the 13th century. We are of the opinion that this is one of the worlds best cheeses. Its production is strictly regulated by the Aosta Valley Consorzio (Consortium).
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Details: Authentic Fontina is made from the fresh raw milk of native Valdostana cows that graze in the high Alpine meadows near the Swiss and French borders in the province of Aosta. Fontina Val D'Aosta must be made only from a single milking which allows only two batches to be made each day. This milk is mildly heated and then treated with rennet to produce the curd. The freshly produced curd is then cut and semi-cooked, cooled by wrapping it in cloth and pressed into wooden molds. At this point it is allowed to age naturally for a minimum of 90 days and up to 4 months or longer. The longer aging produces a cheese with a semi hard paste and a fat content of about 45%. The resulting cheese has an inedible brushed reddish-brown outer rind.
Flavor: The light beige colored interior paste has semi-hard texture and a big full nutty and fruity flavor and aroma. The shorter aged Fontina has a soft interior paste and a mild flavor and aroma. Aged Fontina is firmer with a bold flavor that is both nutty and fruity. This is not a stinky cheese per se but it does have a strong aroma.
When purchasing Fontina be sure that you are getting the original Italian Aosta version. This is easy to do because the original will be stenciled with a large circle that has a mountain in it and the word Fontina printed across the mountain. Try to stay away from imitations like Fontal or Danish Fontina because they are really not worthy of your money. Do not purchase any Fontina val D'Aosta if it shows excessive signs of age such as a cracked or slimy rind, a graying or discolored interior or an unpleasant aroma.
Serving: Fontina Val D'Aosta can and should be served and enjoyed any time of the day. This cheese is hearty enough to stand alone at the end of dinner accompanied with fresh fruits and crusty breads. Or, try it as a sandwich cheese thinly sliced with ham, salami or pate on crusty bread drizzled with olive oil. Fontina is also a great melting cheese so you can use it in fondues, as a substitute for Raclette, or melted over vegetables like potatoes or over polenta. If you can not find Fontina Val d'Aosta good substitutes will be French Comte or Gruyere.
Wine pairings: Big Italian reds like Barolo, Barbaresco, Spanna or Gattinara.
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