Creamy texture and sweet flavour which intensifies with aging. According to PDO rules, the milk must be raw whole milk (i.e. not pasteurized or skimmed) from the Valdostana breed of cattle, which can traditionally be found in the D'Aosta valley. The salted cheese curd is placed on Norway spruce wood selves and stored at high humidity and a lowish temperature.
The key though to producing Fontina is the fact that the stored cheeses are turned and washed on the outside with salty water every other day for at lease three months. The rind is smooth, thin and firm.
Excellent for melting.
