Hiking the Alps Along the Tour de Mont Blanc Cheese Trail
Kathleen Squires of The Wall Street Journal takes us on a 105-mile on the Mont Blanc trail through Italy, France, and Switzerland. The trail winds its way through ice-capped mountains and scenic valleys, all the while highlighting some of the world's best cheeses at warming huts and hostels along the way.
We encountered fontina all along the Italian route. In Courmayeur, it was stuffed with ground walnuts into sunflower-shaped pasta topped with cream sauce. In Aosta, its fruitiness emerged when it was folded into a crespelle with ham. When we crossed into Switzerland around day nine, reblochon took the spotlight—in the town of La Fouly, for instance, in a thick tartiflette, wrapping potatoes and cream in an oozy embrace.