Fontina D´Alpeggio DOP cheese Jotaz
Renowned cheese from the Ollomont Valley, handcrafted in very limited quantities in the small dairy of the Jotaz family. Its base is unpasteurized mountain and, in the summer, high mountain milk from their own herd of thirty cows. The cheese is light yellow, elastic, with small holes and matures for 3 to 4 months. Thanks to the full-fat milk from clean pastures at an altitude of up to 2,000 m, Fontina is beautifully aromatic, rich in proteins and fats, and also contains valuable minerals such as calcium and phosphorus. Its use is incredibly versatile. You can put it in a panino, bake it with potatoes, serve it as fonduta, or just eat it cold.
Ingredients: cow's milk, rennet, salt
Allergens: milk
Store at a temperature of +4 °C to +7 °C.
Country of origin: Italy
A typical winter dish of the Aosta Valley inhabitants is fonduta. It originated as a sustainable meal – an economically sensible use of cheese scraps. The ideal cooking pot is a cauldron with a round bottom, so the cheese can be better mixed with a whisk during cooking. Fonduta is served as an appetizer or main course and as a cheese sauce for pasta or rice. The classic fonduta is served in a ceramic bowl with toasted pieces of bread. Truffle lovers can garnish it with white truffle flakes in season.
Recipe Fonduta Valdostana
Ingredients
400 g of not too mature fontina cheese without rind
250 ml of fresh full-fat milk
30 g of butter
4 egg yolks
salt, white pepper
toasted slices of bread
Method
Cut the Fontina into pieces and marinate in milk for 4 hours. Melt the butter in a water bath in a fondue pot or medium saucepan. Add the pieces of cheese and 3 tablespoons of the milk in which the Fontina was marinated. Lower the temperature and keep the water just below boiling. Melt the cheese, stirring constantly. Beat the yolks in the remaining milk and quickly stir the mixture into the cheese mass until a thick, uniform cream forms. Salt, pepper, pour into ceramic bowls, and serve with toasted bread.
Jotaz
Simone and Gillio Jotaz raise only 30 cows on their small mountain farm near Ollomont, which, thanks to local herbs, produce incredibly aromatic milk, especially in the summer. The unpasteurized milk and processing at low temperatures allow you to taste the alpine meadow around the Jotaz family farm in every piece of Fontina.