Fontina DOP is the best known cheese in the Aosta Valley. It has the PDO recognition and its production also in the case of our dairy follows very strict rules, dictated by the specification: - the milk comes from only one milking - each form has an identification plate at the time of its creation - the ripening lasts at least 90 days - the maturing environment has a temperature of between 9 and 12 degrees and humidity of 90%. At the end the ripening will result in a cheese with a washed and thin rind, with the characteristic orange-brown, soft morchia. The paste is elastic, greasy, with fine-medium holes, irregularly distributed: straw or straw-yellow color.
- Raw milk from Cooperative members' farms
- Liquid calf rennet
- Salt (added during ripening)
Nutritional values per 100g product:
Energy value: 1436Kj
Energy value in Kcal: 343Kcal
Of which saturated fats: 14.73g
Of which sugars: 0.8g
To be consumed preferably within 90 days.
How to store: store in the fridge from +4 to +8 C.
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