Origin:                       Italy
Region:                     Val d'Aosta
Made by:                   Nicoletta
Type:                          Hard
Milk:                           Cow
Milk Treatment:    Raw
Coagulant:                Animal Rennet

The backbone of many northern Italian cheese recipes, Fontina is delicious when cooked and melted but just as good with Parma ham in a panino.

Characteristics: a firm yellow paste with a natural, orange-brown rind; earthy, woody, mushroomy flavours.

Best with: chop it into cubes for the classic Valtellina dish, pizzoccheri.