Fontina d'alpage

1. History

Fontina d'alpage originates from Italy's Aosta Valley, with first mentions in 1270 in a Latin document and 1477 in literature, including Pantaleone de Confienza's Summa Lacticinorum[1][3][5]. Served at the Dukes of Savoy's table from the 13th century, it was made by alpine herders at 1800-2300 meters altitude[1][7]. The name may derive from the Fontin alp, Fontinaz village, a local family, or its melting paste[1][3][6].

2. Physical characteristics

Fontina d'alpage is a cooked pressed-curd cheese made from raw whole milk of Valdostan cows like Pezzata Rossa or Nera[6][7][10]. It has a thin, compact natural rind in beige to reddish-brown, with wheels weighing 10-12 kg on average[9]. The paste is compact without holes, straw-yellow to golden, becoming creamier after 3-4 months minimum aging in cool, low-humidity caves[6][9].

3. Taste profile

Fontina d'alpage delivers a mild, fruity, nutty flavor with aromas of fresh hay and alpine herbs from high pasture grasses[1][6]. It melts beautifully at low temperatures (around 60°C), offering a creamy texture perfect for melted dishes[1][3]. Aged versions develop earthier notes of undergrowth and straw while remaining balanced without excess salt[6].

4. Production zone and period

Exclusively produced in Italy's Aosta Valley, Fontina d'alpage comes from high pastures (1800-2300 m) during the summer transhumance season[1][2][7]. This 'alpage' variant uses rich milk from mountain herbs in summer months[1]. Production is confined to this alpine region to preserve its authentic character[3].

5. Certification

Fontina holds DOP (Protected Designation of Origin) status since 1996 from the EU, ensuring traditional production in Aosta Valley[1][7]. A consortium oversees production since 1957, marking wheels for quality and origin[3]. This certification safeguards its ancestral know-how and distinguishes genuine Fontina from imitations[1].