Fontina is a DOP cheese produced in the North Italian region of Valle d'Aosta, from raw whole milk of the local breed cow (Valdostana).
The ageing process which takes place in traditional ripening caves or in special warehouses, must last at least 80 days.
The texture of Fontina paste is quite soft and elastic but still varies depending on the maturation period. The holes should be light and widespread. The color of the rind varies from light brown to dark, depending on the ripeness.
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