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This is the real Fontina, made from the raw milk of cows grazing in 6,500 foot high Alpine pastures. This semi-firm, cooked and pressed cheese is washed weekly in our caves to develop its signature funk and keep the paste plump. The uniquely rich and nutty flavor is reminiscent of truffles, with a subtle fruity, grassy aroma and supple texture. A central ingredient in Piedmont's famed fondutta, similar to Swiss fondue, blended to orgiastic rapture with cream, eggs, and shaved white truffle. Regional wisdom recommends you grab a glass of Barbaresco or other Nebbiolo-based wine. Try it with a big Chardonnay, or a bold Piemonte red.