This raw cow’s milk cheese is one of the few named after its inventor, Prof Alessandro Gioda (1878-1948), who wanted to create a profitable cheese made from the late winter milkings in the valleys around Mondovì. His idea, to 'half-cook' the forms led to the creation of modern Fontina. It became very popular for decades, used in fondues, risotti, as an antipasto or grated with vegetables, but now relatively rare. Designated PAT.
Image by Piemonte agri