Raw summer milk from high Aosta pastures—semi-hard, herbal, and melting.
Raw cow's milk Fontina DOP from Aosta Valley summer pastures. Sweet, buttery, herbal alpine paste. The cheese behind real fonduta. Ships nationwide.
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Semi-hard and supple, the paste is pale straw with small scattered eyes and breaks into clean pieces under the knife. Smooth on the tongue with a melting quality that makes it a famous fonduta cheese.
Pronounced but never aggressive. Sweet milk and mountain herbs up front, a savory brothy middle, and a buttery finish that gets deeper the longer the wheel ages.
Long, buttery finish that holds on the palate for a good 20 to 30 seconds, with the herbal alpage character pulling through after the cream fades.
Sweet fresh cream sits right on the front of the tongue, a direct read on the raw summer milk from Valdostana cows.
A gentle brown-butter note through the middle, more toasted cream than full hazelnut, picking up as the wheel matures.
Wild mountain herbs and high-pasture grass come through the paste, the kind of vegetal alpage character you only get from summer milk at altitude.
No heat, no piquancy. This is a sweet, mellow alpine, not a sharp one.
Natural rind
Thin, light brown natural rind that picks up earthy cellar notes during aging. Edible if you want the full picture, though most people trim it.
Fontina d'Alpeggio stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Aosta Valley reds and the nearby Piedmont Nebbiolos echo the same mountain terroir. A dry alpine white or Riesling cuts the richness without fighting the herbal sweetness.
Sweet pears and apples lift the buttery finish, and honey doubles down on the natural sweetness in the paste.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
“A high-altitude alpeggio cooperative pooling raw summer-pasture milk from small Aosta Valley dairies to produce DOP Fontina the traditional way — copper cauldrons, hand-salting, cellar aging — at elevations above 1,900 meters.”
Raw whole-milk Fontina from cows grazing summer alpine pastures above 1,900 meters, made in copper cauldrons and aged at least 80 days on wooden boards in cool cellars.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
