Produced in the Aosta Valley since the 1100s, Fontina is a semi-cooked cheese traditionally made with raw cow's milk of the Valdostana Pezzata Rossa cattle breed. Depending on the length of maturation, the texture of Fontina can vary from semi-soft to firm, while the flavor ranges from mild, sweet, and nutty to robust and quite tangy.
This delicious cheese is typically used to make the Valdostana style fondue but it can also be enjoyed in other traditional Aosta Valley dishes such as Valpelline Soup with Lardo d'Arnad or Costolette alla Valdostana, and pairs well with light, fruity wines.
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Oysters Rockefeller
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Pairing tips
American pale ale
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Barolo
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Duvel
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