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The real “makers” of
Fontina are the Region’s mountain pastures and the autochthonous
breed of cow: dappled red, dappled black and chestnut
who play an irreplaceable role exalting the grass in the high
pastures and the natural locally-grown hay.
The relationship between animals and pastures is carefully managed
and supervised by man who, following a set sequence and calendar,
organises the movements of the animals to the upper pastures.
Valdaostan cows have a variable milk production
over the year, generally lower in quantity than other breeds,
but of superior quality. The cows’ diet, mainly made up of alpine
essences also determines the nutritional qualities of the milk,
which vary slightly between summer and winter.
Cheese making, following the DOP production regulations, does
not alter the characteristics of the fresh milk which pass unchanged
into the cheese.
In fact, the milk is transformed within only a few hours after
milking, twice a day, at a temperature of 36° C, using veal
rennet.
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