Fontina Val d’Aosta
March 7, 2009
The Lady grew up near a town named Valdosta and thinks of it every time she sells a piece of Fontina Val d’Aosta. The city was named after the estate of an early Georgia Governor, George Troup, who named his estate after the Valle d’Aosta in Italy where this cheese is made.
This cheese is made from unpasteurized cow’s milk and aged for more than three months in grottos of the region. It is a full-fat cheese and is a cousin of French Gruyere, another favorite of mine.
This cheese is earthy and woody with hints of mushroom. It has little holes and is spongy. It melts well and is often used in fondue recipes.
You can’t go wrong putting a slice of Fontina on a smoked Sander viteus, formerly known as Stizostedion vitreum.
I give Fontina Val d’Aosta 3 out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: As a table cheese, with fruit, in a fondue or grilled as a sandwich.
Wine Pairing: Barolo, Zweigelt
Beer Pairings: Mild Pilsner
Source: Unpasteurized Cow’s Milk