Fontina valle d'aosta DOP 200-250g

Fontina valle d'aosta DOP 200-250g

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Fontina cheese has the Protected Designation of Origin (PDO) status. The branding stage comes after at least 80 days of ageing. The Fontina DOP mark is branded onto the cheese after the Consortium's inspection. 

The texture

The texture is elastic and soft, the number of eyes is minimal and scattered, the colour varies from ivory to a more or less intense hay yellow.

The rind

It is thin and compact. It is brown and can be more or less intense, depending on the conditions of ageing.


A perfect Fontina weights between 7,5 and 12 Kg, it has a diameter of 35 to 45 cm and it is 7 to10 cm high.

Eating Fontina is like drinking milk, but without lactose. In fact, the sophisticated technology used in the cheese-making process keeps milk's nutritional values completely unaltered (vitamins included)

- 42% water
- 28% fat on an as-is basis (47% on a dry basis)
- 30% unsaturated fatty acids
- 58% saturated fatty acids

The cows mainly eat forage - fresh grass or hay - but silage is banned. This translates into the percentage of fats consisting of short/medium-chain fatty acids, in other words in fatty acids that do not transform into cholesterol in our blood.
Palmitic acid (C 16), considered to be the main responsible of the cholesterol effect, determines a cholesterol value of only 80mg/100g in the Fontina cheese, a particularly low value comparable to the one of lean meat and a lot lower than the value of eggs and offal.

It is important to underline that the value of cholesterol decreases in the pasture-type Fontina, because the quantity and quality of forage - the two key factors guaranteeing the quality of milk - are dramatically different.

- 28% protein on an as-is basis
- 4.2% mineral salts on an as-is basis

The calcium-phosphorus ratio is 1:1. This is considered to be the most favourable ratio for a correct calcium homeostasis and for a better absorption of calcium through diet: if you eat 100g of Fontina a day, your body satisfies its average daily needs – this is particularly important during development, pregnancy and breast-feeding and to prevent osteoporosis.
Lactic acid bacteria ufc/g x 1000 188.437 comparable to the value of yogurts (U.F.C.= units forming colony).
Remarkable quantity of vitamin A 227.7mg/100g which equals to 1/3 of the recommended daily allowance.
Sodium 681.83 mg/ 100g: not particularly high compared to other kinds of cheese or food of frequent consumption like bread which contains around 500/mg/100g.
Lactose: traces.