Organic sights in Aosta
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Want to find some of the best Valdostan fontina cheese in the valley? This whiffy shop has been stocking the celebrated local cheese since 1937. Fontina must be made from the unpasteurised milk of Valdostan cows, matured in rock tunnels for three months and brushed and salted on alternate days. The result is a pungent, salty and potent hard cheese.