The product
Fontina Valdostana DOP di Alpeggio
DOP Cheese made exclusively with milk collected in the mountain pastures
Code:
31308
Country of origin:
Italy - Aosta Valley
Type of Milk:
Raw Cow's milk
Weight:
9 kg approx
Minimum order:
1 wheel; available also in quarters (code 31308F04)
| Description | Washed rind cheese produced with raw whole cow's milk obtained exclusively from Valdostana breed cows fed on pasture |
|---|---|
| Appearance | It has a compact and thin rind; the deep straw-colored paste is soft, buttery and melting, with small eyes |
| Taste | It has a sweet and persuasive flavour, with marked herbaceous hints due to the many aromatic herbs present in the pastures and a rich bouquet of aromas that it acquires during the aging in the cave |
| Maturing | At least 90 days |
| Curiosity | Fontina d'Alpeggio is produced between May and September in the pastures above 1600 meters high. It is distinguished from that of the plain by the plate of casein green in colour and for the number lower than 500; moreover the colour of the paste is more intense and the aromas more pronounced |
| Our selection | Nicoletta selects the best wheels of Fontina produced in the mountain pastures to best refine them according to the different characteristics of each production. This is precisely the work of the refiner: having a lot of patience and sensitivity towards the cheese in order to bring it to perfect maturation. A mission that can also be linked to the safeguard of the identity of a cheese that is best expressed only when correctly seasoned |
| Suggestions | The alpine version is very fragrant, ideal alone or to enrich a fondue |
| Weight | 9 kg approx |
|---|---|
| Packaging | Whole wheel unpacked, fractions vacuum packed |
The producer
Nicoletta - Donnas (AO) - Valle d'Aosta
Why we chose them
Nicoletta is a family company that was founded in 1988, specializing in the selection and affinage of typical cheeses of the Aosta Valley. It is
located in Donnas (Ao) a small, ancient medieval village in the middle of the mountains, in the lowest part of Aosta region.
The Aosta Valley with its climate, the vitamin-rich milk, the protein content, the natural aromas, the mountain flowers, is the ideal place to produce
fantastic cheeses. Additionally to all that, the 25 years experience of Nicoletta family, is enough to transform each cheese to a unique piece of art.
"Working with many small dairies means that each cheese requires specific attentions: each batch of production requires a specific care, how to salt
it, how to wash it, when to turn it. This is the art of maturing cheeses" - told us Paolo.
Among the specialties matured by Nicoletta there is Fontina Dop cheese, the most famous dairy product of Aosta Valley.
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