|The history of the Fontina
the history of Aosta Valley. The first news dates back to the 1200:
while inexpugnable castles were built, someone tryied to make life
more tasty, producing the forefather of the Fontina
Cheeses are already mentioned in the feudal archives of the
year 1267 and in the Summa Lacticinorum, written in 1477, the Aosta
Valley is described in this way: "Here the cheeses are good and the
They are produced in average size and rope when they are put on the fire or into
the foods". A description from which comes out all the smell of the fondue.
If you visit the castles of Aosta Valley, look at the frescos of Issogne. Among
ladies, knights and warriors, you will see a medieval stand for the sale of cheese
where the typical shapes of Fontina
Cheeseare easily recognizable.
It's the sign of a tradition or, better, an art that in this land has been going
on for seven centuries and gave taste to generations of people living in the
Aosta Valley and of visitors.
In 1717 the word " Fontine " appears for the first time in the
expenses register of the Gran San Bernardo Hospital. The same name can be found
in a document of 1731, written by the Earl De Challant, member of the noblest
and celebrated dinasty of Aosta Valley.
It's a word full of history, a name that guarantees at a European level the respect
of strict production rules and allows to mantain both the specific characters
and the organolectical qualities of the product and the secular tradition from
which it comes.