The product
Fontina DOP porzionata
The most famous cheese from Aosta Valley
Code:
31309F04
Country of origin:
Italy - Aosta Valley
Type of Milk:
Raw Cow's milk
Weight:
2,25 kg approx
Minimum order:
1 piece
| Description | Raw whole cow's milk, obtained exclusively from one single milking, from cows of Valdostana breed, processed within 2 hours from milking |
|---|---|
| Appearance | It presents a compact crust, thin, and a soft dough, buttery, dark, with small holes in partridge eye, pale to deep yellow |
| Taste | It is sweet and mellow, with strong hints of herbs due to the many herbs present in the pastures and a rich range of aromas that acquires during aging cave |
| Maturing | at least 3 months |
| Curiosity | Fontina is matured at least 90 days on wooden spruce boards in natural caves; during this period each wheel is turned and washed with water and salt; in the first 40 days the cheeses are also dry salted |
| Our selection | Nicoletta seleziona le migliori forme di Fontina per affinarle al meglio in base alle diverse caratteristiche di ogni produzione. Sta proprio in questo il lavoro dell'affinatore: avere molta pazienza e sensibilità nei confronti del formaggio per poterlo portare alla stagionatura perfetta. Una missione che può essere intesa anche come salvaguardia dell'identità di un formaggio che si esprime al meglio solo quando correttamente stagionato |
| Suggestions | It is an excellent table cheese, Fontina is also a valuable ingredient in many dishes: Fondue, the Valle d'Aosta chops, the Gnocchi alla Fontina |
| Weight | 2,25 kg approx |
|---|---|
| Packaging | Paper-wrapped and vacuum packed |
The producer
Nicoletta - Donnas (AO) - Valle d'Aosta
Why we chose them
Nicoletta is a family company that was founded in 1988, specializing in the selection and affinage of typical cheeses of the Aosta Valley. It is
located in Donnas (Ao) a small, ancient medieval village in the middle of the mountains, in the lowest part of Aosta region.
The Aosta Valley with its climate, the vitamin-rich milk, the protein content, the natural aromas, the mountain flowers, is the ideal place to produce
fantastic cheeses. Additionally to all that, the 25 years experience of Nicoletta family, is enough to transform each cheese to a unique piece of art.
"Working with many small dairies means that each cheese requires specific attentions: each batch of production requires a specific care, how to salt
it, how to wash it, when to turn it. This is the art of maturing cheeses" - told us Paolo.
Among the specialties matured by Nicoletta there is Fontina Dop cheese, the most famous dairy product of Aosta Valley.
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