Why this product
Fontina is around for 900 years!
Originated and produced in Fontina village in the most North of Italy regions.
DOP certification in this case comes not only from the origin but also from the procedures. The Fontina wheels are matured for around 3 months in a large underground tunnel where they sit on traditional spruce pine boards. During maturation the rind is regularly brushed with a brine solution, creating a moist, sticky texture and rich (smelly) aroma.
The flavour is a heady combination of cream, roasted nuts and mountain herbs with a lingering finish.
This cheese melts perfectly and is widely used on panini, piadine, risotto, 4 cheeses pasta sauces and of course in fonduta.