The recipe for Fontina Val d'Aosta is rumored to have been revealed to the early inhabitants of the Val d'Aosta by a near-mythical man called Sarvadzo. He taught them to make this unpasteurized, full-fat cheese, matured in grottos for at least three months. Its taste reflects its origins in the high, Alpine slopes - it is actually an Italian cousin to the French Gruyère. Fontina is earthy, mushroomy, and woody, and pairs especially well with roast meats and truffles. This cheese also pairs well with a burly red wine - try a Barolo from Piemonte to the south, or a Zweigelt from Austria to the northeast.