Fontina Val D'Aosta

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Fontina Val D'Aosta

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Raw
Animal Rennet
Age: 6 Months
Cow Milk
by Ciresa
Italy

Approachable
Adventurous
Soft
Hard

Raw cow’s milk from the Italian Alps is the foundation for spicy, nutty Fontina Val d’Aosta. Made in the shadow of the Matterhorn, this semi-firm cheese has a smooth, pliant texture and plenty of fruity, grassy notes. Try it on its own with a glass of oaky Chardonnay, a bold Piemontese, or the indigenous Blanc de Morgex, or pair it on a cheese board with Firehook Multigrain Flax Crackers and McClure's Pickles Bread N' Butter Pickles.

“Fontina Val d’Aosta is truly an elevated, iconic interpretation of what most people think of when they hear “Fontina.” Made traditionally with raw milk, its nuanced flavor (think: nutty, fruity & earthy) deserves to be eaten just as it is—I like it with some Finnocchiona and a handful of Taralli…and maybe a glass of Pinot Grigio.”

Murray’s National Team – New York, NY

Unpasteurized Cow's Milk, Salt, Rennet, Enzymes

Allergens: Milk

Valle d’Aosta is a region of northwest Italy bordered by France and Switzerland, and Fontina from the Italian portion of this region is the most authentic you can find.
Fontina Val d’Aosta a DOP cheese made from the raw milk of cows that spend their days grazing the grassy pastures of the Italian Alps.
It is recognizable by the outline of the Matterhorn mountain stamped on the rind.
Fontina-style cheese dates back to the 13th century, and this modern Fontina Val d’Aosta is a continuation of a classic Italian masterpiece.
Earning Italy’s DOP certification, this Fontina is locally sourced and produced.
DOP is short for the Italian Denominazione di Origine Protetta, which translates to “protected designation of origin.”
This certification indicates a cheese meets the highest quality standards and is made in the traditional way specified for that cheese.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

Since 1927, family-owned Ciresa has prided itself on its old-world affinage in a modern age.
Now in its third generation, Ciresa is deeply invested in its craft and takes pride in their mastery.
Their Taleggio is a world-renowned rendition of a classic Italian cheese that dates back to the 9th century.
It is made by veteran cheesemakers, in open-vats combining the best of artisanship with non-invasive technology.
While Ciresa uses the best of modern technology in their air filtration and refrigeration systems, cheeses are still salted, turned, washed, wrapped and cut by hand—preserving the techniques passed down from one generation to the next.
For nearly a century, Ciresa has formed deep, personal connections to its customers, who now span across the globe.

Family Owned