The cows that produce the milk for Fontina Val D'Aosta graze on high-altitude alpine pastures dotted with wildflowers and native herbs. Fontina is a great cooking cheese, as it melts evenly without losing any flavor. Reaching maturity in 3 – 4 months, the burnished, crusty rind is obtained through brushing and oiling, protecting pale golden interior, riddled with small holes. The uniquely rich and nutty flavor is reminiscent of truffles, with a subtle fruity, grassy aroma and supple texture.
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