Cook's Illustrated

Tasting the Real Deal: Fontina Val d’Aosta

e sampled Mitica Fontina Val d’Aosta, a widely available version of one of Italy’s most distinct cheeses, plain and baked in (DOP) guidelines in Italy, where it’s aged in caves for at least 80 days. To know that you are buying an authentic DOP version of fontina, look for a reddish-brown rind with the DOP seal (above). A winning choice for a cheese plate, it also melts well, making it a good addition to baked dishes such as lasagna and strata.

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