Semi-soft Cow’s milk

Fontina Val d’Aosta

The alpine melter behind fonduta, made from a single breed’s raw milk.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

AOP Fontina comes only from raw milk of Valdostana cows in the Aosta Valley, taken from a single milking and made the same day. Wheels ripen in cool rock cellars, some of them former military tunnels.

Nutty, mildly funky, honeyed. It melts to a smooth, glossy sauce without splitting, which is why *fonduta* — Fontina, milk, egg yolk, sometimes white truffle — exists.

Tastes of

honey roasted nut mushroom sweet milk

Put it next to

Fonduta White truffle Barbera Polenta