Umbria’s dairy culture is compact but deeply coherent. The Apennine landscape of Valnerina, Cascia and Norcia favored sheep and mixed livestock, producing pecorino, caciotta, fresh Raviggiolo and several ricotta traditions. Truffle country also gave local cheeses a distinctive woodland dimension.

Trentino Alto Adige has one of Italy’s most distinctive Alpine dairy cultures. Cheesemaking here was shaped by the Dolomites, high summer pastures, cooperative dairies and the coexistence of Italian, German and Ladin traditions. For mountain families, cheese was a way to preserve the short abundance of summer milk for the long winter.

Story of the Dish Fonduta Piemontese is one of Northern Italy’s great cheese preparations and an extraordinary partner for Tartufo Bianco d’Alba. Unlike Swiss fondue, the Piedmontese version combines Fontina, milk, butter and egg yolks for a remarkably smooth and luxurious texture. Servings and Times Serves 4. Prep time: 15 minutes plus 2 hours soaking. Cook time: 15 minutes. Total time: about 2 hours 30 minutes. Ingredients 12 oz Fontina cheese, rind removed 1 cup whole milk