The original Fontina produced in the Italian Alps is a semisoft, washed-rind unpasteurized cow’s milk cheese aged about 3 months. Rich and buttery, Fontina finishes with an earthy flavor. It’s excellent for fondues and au gratin dishes. The single-farm Alpeggio version is made exclusively with the summer milk of Valdostana cows grazing on Alpine pastures (1900+m). We’ve hand-selected our two favorite dairies to bring you this special cheese, available only 3 months of the year (November-February).