In Valle d’Aosta, the production of Fontina DOP is an art that has been handed down for entire generations. Some might confuse it with Fontal, but we must not be fooled by this assonance. Because numerous attempts to imitate this extraordinary cheese exist, its characteristics, linked to a strict production specification, are unmistakable.

Fontina DOP is a semi-hard cheese, produced with whole cow’s milk coming from one single milking. The breed of cattle used for the production of milk must be exclusively the native one of the Valle d’Aosta which is divided into three different types: spotted red, black, and black-brown.