Jotaz

Fontina cheese is incredibly versatile. You can use it in a panini, bake it with potatoes, serve it as fonduta, or enjoy it cold. Simone and Gillio Jotaz keep just 30 cows on their small mountain farm near Ollomont, which, thanks to local herbs, produce incredibly aromatic milk, especially during the summer season. Unpasteurized milk and low-temperature processing mean that in every piece of Fontina, you can taste the alpine meadow around the Jotaz family farm.