Fontina Aosta DOP is a premium cheese made by coagulating raw milk just a few hours after milking, carried out twice a day. The process begins at a controlled temperature of 36°C using liquid calf rennet. The curd is then broken into small grains and heated to 48°C to help release the whey.

Next, it is placed into moulds and pressed for around 12 hours. It is then left to mature for a minimum of 3 months. During the aging process, the cheese is regularly turned and salted on the surface, which contributes to its distinctive flavor and texture.