Fontina originates from the Aosta Valley in northwestern Italy, at the edge of the Alps. The cheese also bears the stamp of the Matterhorn, the Alpine giant that is clearly visible from the valley. Since the 13th century, this mountain cheese, protected by a D.O.P., has been made by local, small cheesemakers. Fontina is still traditionally made from full raw cow's milk, which must be from a single milking. With two milkings per day - one in the morning and one in the evening - the cheesemakers at Fontina make cheese twice a day, which then matures for at least 3 months. The taste is full and fruity with a hint of nuts. The texture is elastic, with a small number of holes and an ivory-yellow color. Fontina is therefore perfect for melting or for use in a fondue; but it is also delicious on a cheese board or with drinks!
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