Fontina. Simple straightforward Fontina.
Traditionally Italian, Fontina is an earthy flavored cow’s milk cheese that originates in the alps. Officially, Fontina can only be Fontina if it’s made in the Aosta Valley. The Aosta valley is in the north-westernmost corner of Italy north of Turin and abutted to Switzerland and France. The cheese’s texture is a bit more spongy than some of our more recent trials (my amateur tooth would put it in the same texture universe as an un-aged gouda). The mildly pungent woody taste is enjoyable but for me not overly rewarding.
Note to the pregnant: This cheese is unpasteurized.
Note to Kurt: Don’t overanalyze that last sentence.