FONTINA DOP D’ALPEGGIO 1 KG
The Queen of cheeses, this is how Fontina DOP is defined.
Azienda Agricola Bagnod has been producing it since Gino and Clelia’s times (1946) exclusively in the mountain pastures.
It is a cheese produced with whole raw milk coming from a single milking of cows of the Aosta Valley breed, which graze in the mountain pasture at 2000 mt ASL.
The rennet curd is broken and slowly brought to a temperature of 46°C, then collected in linen cloths and pressed by whey for 12 hours.
The maturation of at least 80 days takes place in a cave with running water that maintains the humidity at 90%.
The rind is not edible, the sweet and delicate flavor gets more intense as the ripening process proceeds. The paste is soft and elastic.
Azienda Agricola Bagnod produces a Fontina DOP of quality identifiable by the mark affixed on the form CTF48.