Fontina
An ancient cheese named after the local village of Fontina in the Aosta Valley region made with raw cows milk. These cows roam the mountain pastures at different attitudes. The cheeses are matured for around 4-6 months in a large underground tunnel which use to be a old silver mine, where they sit on traditional spruce pine boards. During maturation the rind is regularly brushed with a brine solution, creating a moist, sticky texture and rich aroma. The flavour is a heady combination of cream, roasted nuts and mountain herbs with a lingering finish. The perfect melting cheese!
Milk: Raw Cow’s
Origin: ITA
An ancient cheese named after the local village of Fontina in the Aosta Valley region made with raw cows milk. These cows roam the mountain pastures at different attitudes. The cheeses are matured for around 4-6 months in a large underground tunnel which use to be a old silver mine, where they sit on traditional spruce pine boards. During maturation the rind is regularly brushed with a brine solution, creating a moist, sticky texture and rich aroma. The flavour is a heady combination of cream, roasted nuts and mountain herbs with a lingering finish. The perfect melting cheese!
Milk: Raw Cow’s
Origin: ITA
An ancient cheese named after the local village of Fontina in the Aosta Valley region made with raw cows milk. These cows roam the mountain pastures at different attitudes. The cheeses are matured for around 4-6 months in a large underground tunnel which use to be a old silver mine, where they sit on traditional spruce pine boards. During maturation the rind is regularly brushed with a brine solution, creating a moist, sticky texture and rich aroma. The flavour is a heady combination of cream, roasted nuts and mountain herbs with a lingering finish. The perfect melting cheese!
Milk: Raw Cow’s
Origin: ITA
