FONTINA ALPINA

AOSTA

UNPASTEURISED

TRADITIONAL RENNET

A classic farmhouse made semi-cooked curd cheese from one single milking of the indigenous “spotted Valdostana” breed.  Full flavoured from unpasteurised organic milk, its texture semi-hard in the mountain Gruyère style.  The cheeses are matured on spruce boards at 6-8 degrees with 90% humidity for at least 90 days.  Good for fondues and savoury tarts or on toast, but equally at home as part of a cheeseboard selection