Fontina is one of those famous cheeses that originated in a specific spot but has been imitated (often poorly) by so many different makers in so many different countries that the original has been nearly forgotten.
The real Italian Fontina val d'Aosta is an origin-controlled cheese that has been produced for centuries in the Aosta river valley (Val d'Aosta), a small alpine province in extreme northwestern Italy, which shares borders with Switzerland and Savoy, France.
To make it, unpasteurized cow's milk is coagulated, heated slightly to expel excess moisture from the curd and formed into large wheels of about 17 to 22 pounds.
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