Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content around 45%. The original Fontina cheese from 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. The Swedish and Danish versions are often found in US grocery stores, and can be distinguished from Aostan Fontina by their red wax rind (also prevalent in Argentine Fontina). Aostan Fontina has a natural rind due to aging, which is usually tan to orange-brown. It is noted for its earthy, shroomy, and woody taste, and pairs exceptionally well with roast meats and truffles. It has a rich and creamy flavor which gets nuttier with aging. The interior of the cheese is pale cream in color and riddled with holes known as "eyes". A good accompaniment is Nebbiolo, a red wine with flavors of wild cherry and truffles.