The aging of fontina, a DOP cheese of excellence from the Aosta Valley, takes on a unique charm when it occurs in the galleries of an ancient mine. This place offers ideal conditions that enhance the organoleptic qualities of this typical cheese.
The use of the Frissonière downcast gallery for the maturation of Fontina is not by chance, but the result of a targeted choice that leverages the peculiar characteristics of these places. The underground environment, naturally isolated, maintains a constant and cool temperature, around 10°C, and a high relative humidity level, typically between 80% and 90%. These conditions are similar to those of traditional aging cellars, but with the added advantage of greater thermal and hygrometric stability, due to the natural insulation provided by the depths of the earth.
The stability of the mining environment is fundamental to the maturation process of fontina. This uniformity helps develop a thin but robust crust, and promotes the development of a rich and complex flavor. Moreover, the absence of sudden thermal variations and air currents contributes to maintaining the correct consistency of the cheese.
During maturation, each fontina cheese receives daily attention. They are turned and brushed regularly to ensure even aging and prevent the formation of unwanted molds. This manual care is a pillar of the Aosta Valley cheese tradition and underscores the importance of human interaction in the aging process.
Fontina spends a period of three to six months in the mine, during which the flavors and aromas intensify, creating that unique taste profile that distinguishes it. This rest period in the bowels of the earth allows the cheese to acquire subtle and distinctive aromatic notes, the result of the surrounding environment.
