Semi-cooked pressed DOP · Aosta Valley
Fontina Valdostana DOP
The emblematic cheese of the Aosta Valley: a semi-cooked pressed raw milk cheese with a yellow-orange washed rind, a melting and aromatic texture. This is the cheese of fondue valdôtaine. Whole wheel, professional format.
Raw cow's milkMilk
~3 monthsAgeing
DOPAppellation
Aosta ValleyRegion
Trade pricing, professionals only
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ITasting notes
Profile
Intensity
MildIntense
Creaminess
FirmCreamy
Saltiness
Lightly saltedSalty
Washed rind
SubtleCharacterful
Tasting
Appearance
Ivory paste, yellow-orange rind.
Aroma
Mild, milky.
On the palate
Melting, creamy, balanced, moderately salty.
Aromas
ButteryHerbaceousWalnutHoneyAlpine umami
Pairings
Fondue valdôtainePolenta & risottoPlatter (honey, walnuts)Alpine raclette
IIIThe producer
Maison Gildo selection (Valsassina); produced within the DOP area of the Aosta Valley (Consorzio Produttori Fontina).
IVAvailable formats
Formats of this product for foodservice. Prices and availability on request.
VSpecifications
- Origin
- Aosta Valley, Italy
- Format
- Whole wheel (~10 kg)
- Packaging
- Sold by weight
- Storage
- Refrigerated (4 °C)
- Reference
- FRO-007
Information
- Milk
- Cow's milk, raw (alpine breeds)
- Paste type
- Semi-cooked pressed, washed rind
- Ageing
- ~3 months minimum
- Raw / pasteurised milk
- Raw milk
- Appellation
- DOP / AOP
The cheese