Valle d'Aosta, Italy
The recipe for Fontina Val D'Aosta is rumored to have been revealed to the early inhabitants of the Val D'Aosta by a near-mythical man called Sarvadzo. He taught them to make this unpasteurized, full-fat cheese, matured in grottos for at least three months. Its taste reflects its origins in the high, Alpine slopes - it is actually an Italian cousin to the French GruyÃ¨re. Fontina is earthy, mushroomy, and woody, and pairs exceedingly well with roast meats and truffles. A burly red wine is an appropriate complement for Fontina Val D'Aosta - try a Barolo from Piemonte to the south, or a Zweigelt from Austria to the northeast.
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