Often the "victim " of too many imitations , the authentic and the only cheese that can be called by the name of Fontina DOP is instead produced exclusively in Valle d' Aosta , with the raw milk of the same territory . Very often , maturing involves old abandoned copper mines that characterize in a unique aroma and flavor .
It has a soft texture with small holes fairly regular and a beautiful pale yellow color that becomes more intense in the summer production , thanks to the wealth of herbs present in the high pastures of Aosta Valley .
The aroma is slightly " salty " due to the brine in which the forms are constantly " washed " during aging , while the flavor alternates definitely lactic notes to other more animals .
A great table cheese , very good for fragrant fondues !