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An excellent Italian cheese, with a slightly nutty flavour, which has been traditionally been made for centuries in the Aosta valley (Valle d"Aosta) of Northern Italy - it takes its name from a local mountain. Most cheeses are now made with unpasteurised cows milk, but originally they were made with ewe"s milk.

The best is made in mountain chalets between May and September when the herds pasture on the alpine meadows. Like Gruyere in "fondue", Fontina is used to make "Fonduta".A factory-made pasteurised version, with less character is called Fontal - this can be made outside the geographically restricted area of Valle d"Aosta.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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