Region: Val d'Aosta
Made by: Nicoletta
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.