Using milk from Valdostana cows indigenous to the Valle d’Aosta region, Fontina Val d’Aosta is the outcome of its association’s vision for preserving its traditional production methods. The cheese is made twice per day, immediately after each milking.
Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of cheese, particularly the traditional cheese families of Lombardia: Stracchino, Gorgonzola, Latteria & fresh cheese.
Founded in 1927, their multi-generational relationships with cheesemakers allow for incomparable representation of these regional styles, in addition to PDO cheeses throughout Italy.
FORMAT 20 lb square
TYPE Cooked, Pressed
MILK Raw cow
RENNET Traditional Calf
AFFINATORE Formaggi Ciresa
REGION Valle d’Aosta, Italy
AGE 6 months
PROFILE Beefy, buttery, excellent melter.