Jotaz

Fontina cheese is incredibly versatile. You can use it in a panino, bake it with potatoes, serve it as a fonduta, or consume it just cold. Simone and Gillio Jotaz on their small mountain farm near Ollomont raise only 30 cows, which thanks to the local herbs give incredibly aromatic milk, especially in the summer period. Unpasteurized milk and processing at low temperatures cause that in every piece of Fontina you can feel the Alpine meadow around the Jotaz family farm.