Fontina Dop
The production of Fontina cheese follows a method which has been passed on through the centuries and generations in the region of Val d'Aosta. The first news relative to this cheese can be found in the feudal archives of 1267 and in the frescoes of the castles of this area where, among dames and cavaliers, forms of Fontina cheese are exposed on the medieval banquets. But only in 1700 the word 'fontina' is actually used, as witnessed in a shopping register in a hospice of the Gran San Bernardo.
Consumption
The most famous recipe to prepare Fontina cheese is the fonduta alla valdostana, but this cheese can also be used in the preparation of many dishes, such as hors d'oeuvres, beefsteaks, or eater on its own. It is well accompanied by white, red or rosé wines, but also served at the end of a meal with a red consistent wine.
Identification
The quality label for Fontina Dop
This cheese may be recognized by the protection consortium mark and the serial number affixed to the flat side of each wheel.
I.D. card
- Type
- Fat cheese from semi baked dough from vaccine milk
- Description
- Fontina cheese has a cylindrical shape with a diameter of 30 to 40 cm and a concave of 7-10 cm; the weight varies from 8 to 18 kg, the dough is elastic with little openings, the colour is yellowish and more accentuated in the summer productions; the crust is thin and compact, and brownish in colour
- Characteristics
- The taste is characteristic, sweet, pleasant and never too strong or sour
- Area of production
- The area of production includes the entire area of the Regione Autonoma Valle d'Aosta
- Selling period
- All year round
- Normative references
- European registration with Council regulation (CE) n. 1107/96 issued on GUCE L 148/96, 21st June 1996; national recognition with DPR 1269 30th October 1955; protected with DM 26th June 1997 issued on GURI 163 2nd July 1957
