According to old documents, Aosta farmers have been producing Fontina since 1270. The cheese is produced twice a day from a single milking of cow’s milk. Farmers age the cheese for three months, dusting it with marine salt to assist curing. It is fairly pungent and has quite an intense flavor. It gets tastier and more aromatic as it ages.
It is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits.
Friuli Merlot; German Riesling; Dolcetto; Red & White Rhones; Urquell Pilsner