Fontina Valle d'Aosta *Third of a Pound*

Fontina Valle d'Aosta *Third of a Pound*

Fontina from the Aosta region of northern Italy, a cheese that goes back to the 1200s. The Valdostana cows still graze the organic pastures there, and their milk goes into a 100 day old semi-soft cheese that is creamy and melts better than almost anything.

Why you'll love it

• Aosta — made in the Aosta region of northern Italy.
• 100 days — a hundred days old, semi-soft and creamy.
• Raw cow's milk — made from unpasteurized cow's milk.
• Organic pastures — the Valdostana cows graze the region's organic pastures.
• Melts wonderfully — the classic melting cheese for pasta and roasted vegetables.

How to enjoy Melt it into pasta with roasted vegetables, or serve it with a deep, fruity Malbec.

Old enough to have a history, and still the best melting cheese in the case.