Italian cheese Fontina, Kyiv

FONTINA family of raw materials — northern Italy, Valle d`Aosta region.
The first cheeses were made here in the 12th century.

Fontina cheese (Fontina) is born in an amazing place, in the Alps, with crystal clear air and transparent mountain rivers. It is produced from unpasteurized milk, which, after milking the cows, must be delivered to thefarm within two hours.
Milk is heated to 36 degrees and fermented with rennet enzymes.
The breed of cows is only local - Valdostan, with red or black spots, the feed is only local high mountain grasses.(//tractor-service.com)
It has a characteristic intense taste and smell, which intensify as it matures.
The longer the cheese is stored, the richer its taste qualities.
Once you try it, you will never confuse it with the other.
It is good with red wines.
Cheese is great in fondue.
Ego is used in the preparation of many dishes.