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 regionRind:
Inedible brushed rind, formed from brushing the cheese with brine and/or alcohol while the cheese agesFlavor:
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.


