This sweet cheese melts and pleasantly envelops the mouth with its well-rounded flavour. Panizzi’s PDO Fontina cheese is made from raw milk of local cattle breeds - Pezzata rossa, Pezzata nera and Castana cows.

This cheese is the most famous cheese from the Aosta valley and is the pride and joy of this dairy. Its production follows very specific product specifications: cows spend the winter in the valley and at the beginning of the summer, they move to the mountain pastures, where they can graze on alpine herbs and flowers. It is their nutrition which gives the milk, and hence the Fontina cheese, a unique and always different flavour.

Fontina cheese is left to age for at least three months in specific caves, where the temperature ranges from 10 °C to 14 °C and the humidity reaches 85%. The cheese wheels are rubbed with salt and are brushed, in order to obtain the signature red rind.

We like to eat it with:

• Acquerello rice

• Wildflower honey

• Polenta