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The centuries-old tradition of
making Fontina is very important in
Aosta Valley. The custom of using
this kind of cheese as a meal or for
cooking is still deeply-routed not
only in the rural or touristic
environment. The Valdaostan man
has though exploited in the course
of the history the scanty resources
coming from an adverse environment
learning to rear a peculiar breed.
From these animals he obtains milk –
but also his meat – from which he
gets by a very tested but simple
tecnique a very unique cheese. This
peculiatity protect the consumers
through the registered trademark in
order to avoid the risk to confuse
DOP Fontina with many other cheeses
which try to copy Fontina.
In Aosta Valley thousand of people
takes part at Fontina's production
process by making diffent kind of
activities:producing the forage,
breeding the cattle, maturing and
commercializing the cheeses. Besides
these acivities we can add several
other in the following areas:
• protection of
the brand and vigilance
• promotion
• tecnical assistance
• reseach and training
• co-operation
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