La Poiana Fontina D'Alpeggio DOP
Fontina DOP D'Alpeggio - La Poiana is a specific, high-quality Italian semi-hard, cheese with a Protected Designation of Origin (DOP) status. It is produced by the Cooperativa La Poiana using traditional, artisanal methods from the raw, whole milk of cows grazing in high-altitude Alpine pastures (above 1,900 to 2,000 meters) in the Aosta Valley region of Italy. The Protected Designation of Origin (DOP, Denominazione di Origine Protetta) ensures the cheese is produced exclusively in the Aosta Valley region, adhering to strict, traditional production specifications that guarantee its quality and authenticity.
D'Alpeggio (Alpine Pasture): This term signifies a seasonal production, where the milk is sourced solely from cows (specifically the Valdostana breed) that graze freely on fresh, natural mountain grass, herbs, and flowers during the summer months (typically June through September). This diet imparts unique, complex aromas and a rich range of flavors to the milk and, consequently, the cheese. The cheese has a sweet, delicate flavor with intense notes of mountain herbs and a rich, buttery finish that becomes more pronounced with age.
Original: $35.00
-65%$35.00
$12.25Product Information
Product Information
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Description
Fontina DOP D'Alpeggio - La Poiana is a specific, high-quality Italian semi-hard, cheese with a Protected Designation of Origin (DOP) status. It is produced by the Cooperativa La Poiana using traditional, artisanal methods from the raw, whole milk of cows grazing in high-altitude Alpine pastures (above 1,900 to 2,000 meters) in the Aosta Valley region of Italy. The Protected Designation of Origin (DOP, Denominazione di Origine Protetta) ensures the cheese is produced exclusively in the Aosta Valley region, adhering to strict, traditional production specifications that guarantee its quality and authenticity.
D'Alpeggio (Alpine Pasture): This term signifies a seasonal production, where the milk is sourced solely from cows (specifically the Valdostana breed) that graze freely on fresh, natural mountain grass, herbs, and flowers during the summer months (typically June through September). This diet imparts unique, complex aromas and a rich range of flavors to the milk and, consequently, the cheese. The cheese has a sweet, delicate flavor with intense notes of mountain herbs and a rich, buttery finish that becomes more pronounced with age.
