The original Fontina produced in the Italian Alps is a semisoft, washed-rind unpasteurized cow’s milk cheese aged about 3 months. Rich and buttery cheese, Fontina finishes with an earthy flavor. It’s excellent for fondues and au gratin dishes. 1/18#

The single-farm Alpeggio version is made exclusively with the summer milk of Valdostana cows grazing on Alpine pastures (1900+m.). We’ve hand-selected our two favorite dairies to work with to bring you this special cheese, available only 3 months of the year (Nov.-Feb.). 1/18# (limited availability)

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