
Cheese of the Week (COTW): Fontina Val d'Aosta
Fontina Val d'Aosta is a classic Italian cheese that's been made in the Aosta Valley (north western Italy) since the 12th century.
This is the real Fontina, made from the raw milk of cows grazing in 6,500 foot high Alpine pastures. The uniquely rich and nutty flavor is reminiscent of truffles, with a subtle fruity, grassy aroma and supple texture. There are many Fontina cheeses made with alternative names such as "Fontinella", "Fontal", and "Fontella" but the Italian Fontina, Fontina Val d'Aosta, identified by a Consorzio (Consortium) stamp is the original and most famous. The other versions are much milder than the original Fontina. There is also a Danish version which can be recognized by the red wax rind.
The Italian Alps, the highest mountains in Europe, lie in the northwest corner of Italy, near the French and Swiss borders. They are terraced by the steep-sided pastures of Valle d'Aosta, over which towers Mont Blanc. In spite of the very dry summers, these high-altitude pastures provide a wonderful variety of lush, unique grasses upon which graze the cows whose milk gives us Fontina. Genuine Fontina is made only in Valle d'Aosta. It’s an ideal gustatory expression of this territory's inimitable character, its history, its hard-working people, and their love for the mountains.
During the summer the cheese is made at the chalets in the alpine pastures, and in the winter months it’s made in creameries lower down in the valley. Only fresh, raw (unpasteurized) milk from a single milking of Valdostana cows is used to make Fontina. The cheese is made twice every day, and aged for a minimum of three months in natural environments. Each cheesemaker has his own favorite location for ripening his cheeses: caves, grottos, tunnels, even former military bunkers. One cooperative dairy uses an old copper mine. Exotic, earthy, and enchanting, Fontina is perhaps one of the best Italian flavor experiences around.