Protected Designation of Origin (PDO)
Reg it to EU Reg EC no. 1107 of 12.06.1996
OJ L 148 of 21.06.1996
Product par excellence of the Valdostana agriculture and basic element of the local gastronomy, la Fontina is a fatty cheese with a semi-cooked paste, made from whole milk from a single milking.
A Decree of the President of the Republic of 1955 has officially recognized Fontina as a product with a designation of origin and in 1996 it has obtained the Protected Designation of Origin (PDO) from the European Union.
The typical cheese-making activity dates back a long time before and already in the fifteenth century it was the object of an accurate description by the Vercelli doctor Pantaleone da Confienza, in whose treatise the processing techniques and the organoleptic characteristics of this are clearly and precisely noted. cheese.
The oldest document in which the name "Fontina" is found is from 1270 (Fondo Challant). There are numerous subsequent citations: the term "fontina" also appears in the 1717, in a document by the monks of the Great Saint Bernard Hospice.
Two etymological theses: according to some it would derive from the name of some local mountain pastures, where it is produced a particularly valuable quality, according to others it would be related to the strong aptitude for fusion ("fontis" or "fondis" in ancient French).
The fresh and fragrant essences of the high altitude pastures, which extend among the most imposing mountains of Europe, are the ideal food for the indigenous cows (red spotted and black pezzata), from which the basic element of the Fontina: milk.
As soon as it is milked, it is transformed, avoiding pasteurization and long transport, according to a procedure that is still artisanal.
The shapes (about 9 kg caduna) are cylindrical with flat faces with slightly concave sides and are placed in caves and warehouses, wet and fresh, where they will age for a minimum of three months.
The salting is done dry and are periodically brushed or rubbed so that the salt is evenly distributed over the entire surface.
La Fontina, with a sweet and pleasant taste, has a high energy content and is rich in phosphorus, calcium and vitamins (A and B).
It is consumed raw or in the context of delicious cooking recipes.
Authentic treats are the fondue, which is obtained by heating the cheese to obtain a creamy paste, which goes well with meats and vegetables, and the vapelenentse soup, prepared with broth, savoy cabbage and wholemeal bread.
In order to react to imitative attempts that were spreading on the market, the Consorzio Produttori Fontina, the body protecting the brand and the quality of this unique and inimitable cheese.
Consorzio Produttori Fontina Valle d'Aosta
11100 Aosta (AO) - Aosta Battalion Course, 27
Cooperative Milk Producers and Fontina
11020 Saint-Christophe (AO) - Loc Croix Noire, 10
0165.35714 tel - fax 0165.40551 0165.236467
Visitor Center Valpelline
11010 Valpelline - Fraz Frissoniere
tel and fax 0165.73309
Guided tours by appointment - purchase products
The real creators of Fontina PDO Bio are the mountain pastures of Valle D'Aosta and the native breed cows.
In Valle d'Aosta the exploitation of the pastures is managed according to a calendar that respects the territory.
In organic production of milk for Fontina PDO, Organic pasture spring you go to summer pastures at high altitudes.
The Aosta Valley races, and in particular Simmental have a variable milk production in quantity and organoleptic characteristics as a function of the assumed type of power: fresh product from spring to autumn or the fi eni of the territory in winter.
The quality is instead very high and constant throughout the year as the biological connotation of the supply chain used for the production of Fontina Dop Bio means that it is allowed to use milk from farms with a maximum density of 2.2 cattle for hectare.
An important note concerns the integration of the winter fodder which provides the prevalent use of cereals all from organic cultivation.
Immediately after milking is started working with calf rennet thus ensuring that the characteristics of milk are transferred unchanged in the curd and recognized in Fontina PDO Bio.
The breaking of the curd after this first step is important for keeping in shape while curing the subsequent rise in temperature to-46 48 ° C promotes bleeding clots.
The curd is then placed in molds and pressed to complete the whey.
To protect traceability, after marking a casein plate at this point, the identification of the producer (CTF) is added.
The wait begins! After a first salting the forms are directed to the seasoning where they will remain on fir wood boards for a minimum period of 100 days, cured only with strofi natures and surface salting.
The maturation cavities of Fontina Dop Bio, are obtained in the rock, have a temperature of 6-8 ° C depending on the periods and reach a humidity of up to 95% to guarantee a slow and constant maturation.
All forms are also subject to certification Bio Dop.
After maturing, each form is examined by a qualified technician of the Consortium producers and protection of the Dop Fontina and, if it falls within the quality standards imposed by the specification, receives the Protected Designation of Origin and consequently the stamping of Fontina Dop.
Last but not least, the affixing of the "pelure", a paper label that in addition to identifying the production dairy also guarantees the Bio certification of the product.
Fontina cheese can be stored in the refrigerator or in the cellar.
In this case, the room temperature will be wet and not to superiorie 10 ° C, preferably on a wooden board.
The form will be kept moist and free from mildew by wiping it with a cloth moistened with water and salt.
Production Fontina PDO Bio:
Fromagerie Haut Val d'Ayas
11022 Brusson (AO) - Rue Trois Villages 1
tel. 0125 301117
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