FONTINA DOP

The Queen of cheeses, this is how we describe Fontina DOP.
Bagnod farm has been producing it since Gino and Clelia’s time, i.e. since 1946 exclusively in alpine pastures.

It is a cheese made with whole raw milk from a single milking of Valdostana breed cows, which graze in Alpine pastures at 2000 metres above sea level.

The rennet curd is broken and slowly brought to a temperature of 46°C, then collected in linen cloths and pressed from the whey for 12 hours.

The maturing process of at least 80 days takes place in a cave with running water that maintains a humidity of 90%.

The rind is not edible, and the sweet delicate flavour becomes more intense as it ages. The consistency is soft and elastic.

The Bagnod farm produces a quality Fontina DOP identifiable by the brand affixed to the CTF48 wheel.

The Queen of cheeses, this is how we describe Fontina DOP. Bagnod farm has been producing it since Gino and Clelia’s time, i.e. since 1946 exclusively in alpine pastures. It is a cheese made with whole raw milk from a single milking of Valdostana breed cows, which graze in Alpine pastures at 2000 metres above sea level. The rennet curd is broken and slowly brought to a temperature of 46°C, then collected in linen cloths and pressed from the whey for 12 hours. The maturing process of at least 80 days takes place in a cave with running water that maintains a humidity of 90%. The rind is not edible, and the sweet delicate flavour becomes more intense as it ages. The consistency is soft and elastic. The Bagnod farm produces a quality Fontina DOP identifiable by the brand affixed to the CTF48 wheel.

11.0022.00

FONTINA DOP

The Queen of cheeses, this is how we describe Fontina DOP. Bagnod farm has been producing it since Gino and Clelia’s time, i.e. since 1946 exclusively in alpine pastures. It is a cheese made with whole raw milk from a single milking of Valdostana breed cows, which graze in Alpine pastures at 2000 metres above sea level. The rennet curd is broken and slowly brought to a temperature of 46°C, then collected in linen cloths and pressed from the whey for 12 hours. The maturing process of at least 80 days takes place in a cave with running water that maintains a humidity of 90%. The rind is not edible, and the sweet delicate flavour becomes more intense as it ages. The consistency is soft and elastic. The Bagnod farm produces a quality Fontina DOP identifiable by the brand affixed to the CTF48 wheel.

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The Queen of cheeses, this is how we describe Fontina DOP.
Bagnod farm has been producing it since Gino and Clelia’s time, i.e. since 1946 exclusively in alpine pastures.

It is a cheese made with whole raw milk from a single milking of Valdostana breed cows, which graze in Alpine pastures at 2000 metres above sea level.

The rennet curd is broken and slowly brought to a temperature of 46°C, then collected in linen cloths and pressed from the whey for 12 hours.

The maturing process of at least 80 days takes place in a cave with running water that maintains a humidity of 90%.

The rind is not edible, and the sweet delicate flavour becomes more intense as it ages. The consistency is soft and elastic.

The Bagnod farm produces a quality Fontina DOP identifiable by the brand affixed to the CTF48 wheel.

11.0022.00

The Queen of cheeses, this is how we describe Fontina DOP. Bagnod farm has been producing it since Gino and Clelia’s time, i.e. since 1946 exclusively in alpine pastures. It is a cheese made with whole raw milk from a single milking of Valdostana breed cows, which graze in Alpine pastures at 2000 metres above sea level. The rennet curd is broken and slowly brought to a temperature of 46°C, then collected in linen cloths and pressed from the whey for 12 hours. The maturing process of at least 80 days takes place in a cave with running water that maintains a humidity of 90%. The rind is not edible, and the sweet delicate flavour becomes more intense as it ages. The consistency is soft and elastic. The Bagnod farm produces a quality Fontina DOP identifiable by the brand affixed to the CTF48 wheel.

Alcuni nostri vini correlati

The Queen of cheeses, this is how we describe Fontina DOP. Bagnod farm has been producing it since Gino and Clelia’s time, i.e. since 1946 exclusively in alpine pastures. It is a cheese made with whole raw milk from a single milking of Valdostana breed cows, which graze in Alpine pastures at 2000 metres above sea level. The rennet curd is broken and slowly brought to a temperature of 46°C, then collected in linen cloths and pressed from the whey for 12 hours. The maturing process of at least 80 days takes place in a cave with running water that maintains a humidity of 90%. The rind is not edible, and the sweet delicate flavour becomes more intense as it ages. The consistency is soft and elastic. The Bagnod farm produces a quality Fontina DOP identifiable by the brand affixed to the CTF48 wheel.
The Queen of cheeses, this is how we describe Fontina DOP. Bagnod farm has been producing it since Gino and Clelia’s time, i.e. since 1946 exclusively in alpine pastures. It is a cheese made with whole raw milk from a single milking of Valdostana breed cows, which graze in Alpine pastures at 2000 metres above sea level. The rennet curd is broken and slowly brought to a temperature of 46°C, then collected in linen cloths and pressed from the whey for 12 hours. The maturing process of at least 80 days takes place in a cave with running water that maintains a humidity of 90%. The rind is not edible, and the sweet delicate flavour becomes more intense as it ages. The consistency is soft and elastic. The Bagnod farm produces a quality Fontina DOP identifiable by the brand affixed to the CTF48 wheel.

Alcuni nostri vini correlati