Relationship between pasture and nutritional aspects of Fontina cheese manufactured in alpine farms

Abstract

In recent years consumers have markedly increased their attention to the quality of foods, as a results of an amplified requirement of safety in all agricultural products, including those of animal origin. As a consequence, there has been a growing interest for the so called functional foods, for foods from the organic agriculture and for the DOP (Protected Origin Denomination) brand products. Fontina cheese is one of the Italian cheeses qualified as DOP, and it is produced exclusively in Valle d’Aosta with raw and whole milk from Valdostana cows. During the summer the cheese is directly manufactured in Alpine farms located in different valleys, and where cows are grazed and moved progressively to higher altitudes.....

Keywords

• Fontina cheese, alpine pasture, CLA, heavy metals