This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


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.

Reviews / Comments

Not yet reviewed

Be the first to add a review