Type of Milk:
Fontina D'Aosta is made with raw milk and aged four to seven months. Cheese just called "Fontina" is typically pasteurized.
Origin:
Italy, in the Valle d' Aosta region
Rind:
Inedible brushed rind, formed from brushing the cheese with brine and/or alcohol while the cheese ages
Flavor:
Fontina D'Aosta has a semi-firm texture with a flavor that is mild and somewhat grassy and floral. Some say this flavor comes from the grasses and flowers the cows eat before being milked in the springtime.
Cheese called just "Fontina" is even milder, with a softer texture.
Uses and Pairings:
Fontina D'Aosta is most interesting when used in cooking. It is a cheese that melts well and has a mild flavor that easily blends into many dishes.
