The fontina D.O.P. The name Fontina seems to come from a pasture called Fontin where this cheese was made. Other sources link it to the village of Fontinaz. The name could also come from the old French term “fontis” or “fondis” which used to indicate the particular capacity of its texture to melt with heat. Aosta Valley, where Fontina was born, in the heart of the north-west Alps, amid Europe’s highest peaks, is a region with a wealth of history, culture, traditions and natural beauty, where, thanks to the particular environmental conditions, you can fi nd wholesome, top quality products. Fontina’s real “authors” are the region’s mountain pastures and the autochthonous breeds of cow. The red dappled, black dappled and chestnut breeds play an invaluable role, thanks to their ability to enhance the qualities of mountain grass and natural hay. Of great importance is the delimitation of the geographical area: “Production and seasoning zone: the territory of the Autonomous Region of Aosta Valley”. Fontina is made exclusively from full-cream unpasteurised milk processed as quick as possible after the milking so as not to change the milk’s characteristics intact and transferring them directly to the cheese. Slow maturing enhances the cheese’s fragrance, making it even more digestible. The recipe for preparing this cheese has been passed down over the centuries. The Certifi cation Marks are stamped by the individual producer: • The code number of the authorized producer (C.T.F.) • The small casein plate bearing the progressive number of the cheese. Set up in 1957, initially as the Fontina Producers’ Consortium and later as Producers Consortium and D.O.P. Fontina Safeguarding Body it superintends the production and marketing of Fontina and sees to the branding of those cheeses which meet the Fontina production regulations.