Fontina Val d'Aosta is traditionally made from raw milk sourced from Valdostana cows. It is a seasonal product, available from September to the end of March. During its ageing process, which can last up to 90 days, the cheese wheels undergo daily manual turning and are washed with salt water. The rich buttery cheese has an earthy flavour, while the interior is pale cream and adorned with characteristic "eyes".
This versatile cheese is used in various culinary dishes including fondues and other Italian dishes. When paired, Nebbiolo, a red wine featuring notes of wild cherry and truffles, goes well with Fontina.