Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century.


Italian Fontina can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the script "FONTINA".


Fontina cheese from Italy is fairly pungent and has quite an intense flavor. Fontina Val d'Aosta must be made from unpasteurised milk from a single milking, with two batches being made per day.


Delicious with a drop of Extra Virgin Olive Oil and some black pepper.


Fontina has PDO status under European law.