 Fontina produced in the Aosta Valley must be made from unpasteurized milk from a single milking, with two batches being made per day.The original Fontina cheese from the Aosta Valley is fairly pungent and has quite an intense flavor, although Fontina-like labeled cheeses that are produced in other countries can be much milder.Aostan Fontina has a natural rind due to aging, which is usually tan to orange-brown.