Fontina Val d'Asosta is an unpasteurized, full-fat cheese, matured in grottos for at least three months. Its taste reflects its origins in the high, Alpine slopes - it is actually an Italian cousin to the French Gruyère. Fontina is earthy, mushroomy, and woody. The dense, semi-soft paste has small openings, and is made from pressed, lightly cooked curds. After several months of brushing, washing, and oiling in the caves, a burnished, crusty rind protects a pale golden interior.
It pairs exceedingly well with roast meats and truffles. This cheese also pairs well with a big Chardonnay or a bold peimonte red.
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