Raw alpine milk, semi-soft, with butter and hazelnut notes.
Raw cow's milk Fontina Val d'Aosta DOP from the Italian Alps. Buttery, nutty, mushroomy, and the classic melter for fonduta. Order online.
We’ll keep track of cheeses you love and send you new finds that match your taste.
By saving, you agree to receive curated emails from The Cheese Store. Unsubscribe anytime.
Already have an account? Sign in for a faster experience →
You’ll hear from us when we find more like this one.
La Poiana's Fontina Val d'Aosta DOP comes from the Aosta Valley in northwest Italy, tucked up against the French and Swiss borders where the alpine pastures do most of the work. This is the real DOP, raw whole cow's milk from Valdostana cows, worked into wheels the same day as milking and aged in cool mountain cellars.
The paste is straw-yellow, semi-soft and pliant, dotted with small 'eyes' and framed by a thin russet washed rind. On the palate you get fresh butter and toasted hazelnut up front, a soft mushroomy pull from the rind through the middle, and a clean savory finish. It's a middle-of-the-road intensity, never sharp, with real depth once it warms up.
Aged around three months, it hits that sweet spot where it still has plenty of moisture and melts like a dream. This is the cheese that fonduta was written for, gently warmed with milk, egg yolks, and a shave of white truffle when you're feeling it. Come on down to the cheese store and grab a piece.
Semi-soft and pliant, with a supple straw-yellow paste dotted with small 'eyes'. Slices cleanly at the counter and softens quickly at room temperature, which is why it's the classic melter for fonduta.
Middle of the road in punch, buttery and savory with a gentle alpine funk from the washed rind. Never sharp, but has real depth once it warms up on the palate.
A mid-length finish that holds onto toasted butter and a faint mushroomy note before fading clean. Doesn't overstay, which is part of what makes it such a good melter.
Real cream and fresh butter come through on the front — this is raw whole milk from Valdostana cows and you can taste it.
Toasted hazelnut and browned butter through the middle, a signature of the alpine paste.
A soft mushroomy, forest-floor note from the washed rind — clean and vegetal, not funky.
No real bite. This is a mellow, savory cheese, not a peppery one.
Washed rind
Thin russet-brown washed rind that carries a mushroomy, slightly earthy note. Traditionally trimmed off before melting, but a sliver on a board adds a nice woodsy edge.
Fontina Val d'Aosta stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The buttery paste and washed-rind earthiness love a mountain red from the same valley — Nebbiolo or a Valle d'Aosta rosso. A crisp alpine white cuts the richness when you're eating it young.
Sweet orchard fruit and floral honey lift the buttery, nutty paste. Chestnut honey in particular echoes the alpine terroir the cheese comes from.
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.
Hand-cut to order the day it ships.
Taste it for yourself →Ships nationwide
