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The original Fontina d’Aosta was named after the village of Fontinaz and the peak of Mount Fontin in the Italian Alps. This semi hard natural rind cheese is a copy of the original and is made by the Mauri family using skimmed milk collected from the plains of Lombardy that lie below.
After hooping the cheeses they are trucked back to the mountains for maturation for 3 months in mountain caves. There they develop a dense smooth honey coloured rind and a soft slightly sweet creamy flavour. The cheese is famous for its ability to melt and is often used in fondue.