DECREE OF THE PRESIDENT OF THE REPUBLIC
October 30 1955 n. 1269

Recognition of denominations concerning working methods, product characteristics and production areas of cheeses (Published in the Official Gazette n. 295 of 22 December 1955)

THE PRESIDENT OF THE REPUBLIC

In view of the law of 10 April 1954, n.125, concerning the safeguarding of the denominations of origin and typical qualities of cheeses;
In view of the law of 5 January 1955, n.5, bearing modifications to articles 3 and 14 of the aforesaid law n.125;
In view of the presidential decree of 5 August 1955, n. 667, containing regulations for the implementation of the cited law of 10 April 1954, n.125;
Having heard the national Committee for the safeguarding of the denominations of origin and typical characteristics of cheeses, set up according to article 4 of law n.125;
On the proposal of the Minister for Agriculture and Forestry, in accordance with the Minister for Industry and Trade;

Decrees

Article 1. Recognition be given to the denominations of origin listed below, whose use is reserved for cheeses having particular fixed requisites with the present decree concerning the working methods, the product characteristics and the production zones:

Fontina:

Full fat half-cooked cheese, made with full-cream cows’ milk, taken from a single milking, at natural fermentation acidity. Prior to curdling the milk must not have been heated to a temperature above 36°C.
The cheese is to be dry-salted using the characteristic technique.
Average maturation period three months; temperature 6-10°C, and however, not above 12°C, relative humidity level: 90°10 or saturation; obtained by the natural condition of the mountain dairy.
It is a table cheese and presents the following characteristics:
cylindrical shape and slightly concave on the flat or almost flat sides; weight from 8 to 18 kilogrammes with slight variations, depending on the technical conditions of production; dimensions: height 7-10 cm, diameter 30-45 cm with slight variations for both characteristics, depending on the technical conditions of production; firm rind, thin, around 2mm thick; tender mixture, rather soft, with few holes, melts in the mouth, slightly straw-coloured; characteristic sweet taste; fat on the dry substance: minimum 45°10.
Production area: the present territory of the Autonomous Region of Aosta Valley.

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