Fontina Valdostana DOP d'Alpeggio full form

The DOP Valle d'Aosta Fontina cheese is one of the finest cheeses in Italy. Unfortunately, it is also among the most imitated. The production area is exclusively the autonomous region of Valle d'Aosta, above 2000 meters, on pastures rich in forage essences that provide the cheese with a wide range of fragrances and flavors.

This delicious cheese is also one of the most known for its melting ability and becoming creamy. It is widely used in cooking to fill, season delicious dishes, but also to be enjoyed fresh at the table.

Fontina is made using the milk from the Valle d'Aosta cattle breeds such as Pezzata Rossa and Pezzata Nera. This cheese undergoes a seasoning period of at least 3 months in dark and humid places, often created by digging tunnels or using ancient mines. Its processing technique almost completely absorbs lactose, so it can be defined as lactose-free.