Fontina

Since the 13th century, the Aosta Valley has produced rich, creamy buttery flat rounds of Fontina, made from the milk of cows that graze on the fresh herbs and wild flowers in the high Alpine meadows, then aged in humid mountain caverns. A semi-cooked, straw-yellow cheese, characterized by its many tiny holes, Fontina is Soft and supple and perfect for making fonduta, but also good as a table cheese. Designated DOP.