Vivaldi Fontina PDO

This cheese is exclusively made in Valle d’Aosta with the cheese being made no more than two hours from milking.

It is seasoned with salt and rotated for three months before being aged in caves to give the cheese an orange- brown rind. The flavour is mild with hints of mushroom, herbs and is most suited to melting.

Style: Semi-hard
Milk: Pasturised cow
Rennet: Calf
Fat: 45%
Size: 8kg
Affinage: 3 months
Origin: Valle d’Aosta, Italy