Fontina DOP is a typical cheese from the Valle d’Aosta, it is also produced outside the DOP appellation area, and it is a semi cooked cheese with a thin and compact rind with a brown color that varies in intensity depending on the age of the cheese. The texture of Fontina is soft, rich on the palate with a sweet and delicate flavor.
Fontina is great to enjoy on its own with a glass of red wine, with a good amount of "tannins", or as a part of a cheese platter at the end of the meal, but due to its ability to melt, not only it is a key ingredient of typical regional recipes, such as the famous Pollo alla Valdostana
or the fondue, but it is widely used in every day cooking, from toasties to omelette.
The La Poiana Cooperative was created in 1982 from a group of artisan cheese makers with aim of producing and promoting local cheeses, cheeses from the so called Grana Valley, from the famous Italian cheese, starting with the Castelmagno, the King of the local cheeses.
La Poiana is synonymous with Castelmagno, the town and the cheese, and their story began in 1982 when the Castelmagno became a DOC protected cheese. Made with local milk produced from cows left free to graze in the green mountain pastures surrounding the town of Castelmagno, surrounded by green, the cooperative soon began producing other local cheeses, from Robiola to Pecorino. All their cheeses are made according to the tradition and made with raw, non pasteurised milk, full and rich of flavour.