Valle d'Aosta is very important, both in socio-economic and cultural terms, the centuries-old tradition of producing fontina; local custom of using this cheese as a meal in the kitchen is still quite entrenched in the rural areas and not only in tourism.
People were then able to exploit Valle d'Aosta in the course of history despite the limited resources presented due to an often hostile environment by learning to raise a breed of cattle with very peculiar characteristics. From these animals, in addition to meat, humans also get the milk from which they obtain, through a proven and simple technique, a cheese with unique characteristics; this uniqueness is protected through the trademark (see article 13 of the rules of production), thus averting the risk of confusing the fontina PDO cheese with many others which, while trying to imitate it, cannot simply aPDOt similar times and temperatures for the processing and curing phases.
While outlining the chain of production of fontina PDO it must be said that thousands of people participate in its production in various ways across the Aosta Valley, from the production of fodder to cattle breeding to processing of milk to the ripening and marketing of cheeses; numerous other fields can be added, such as:
• brand protection and supervision
• technical assistance
• research and training