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Fontina D.O.P.

Produced in the Aosta Valley, a region in the western Alps near the Italian-Swiss border, the traditional Fontina recipe dates back to the Middle Ages and is rumored to have been passed on to the early inhabitants of the Val d'Aosta by a near-mythical man called Sarvadzo.

Today it is made with the milk from indigenous black and brown patched cows that graze on Alpine pastures dotted with wildflowers and native herbs. Wheels of this semi-firm cheese are brushed and salted on alternating days for the first three months to aid in rind development.

With a compact yellow paste dotted with numerous eyes, this traditional Fontina offers subtle yet complex notes of dried fruit and hay that are balanced by a gentle sweetness.

Often used for fondue, this is a beautiful melter and pairs well with full-bodied red wines or fresh fruit.

Cow’s Milk
  • -$-13.65
  • Regular price $13.65