Northern Italian cuisine is influenced by the surrounding central European countries of France and Austria. Valdostana cuisine is traditionally void of pasta; in regional soups pasta is substituted with bread, rice, cheese and even chestnuts. Local cheese, Fontina – a mix between Gouda and Brie, is used liberally. Valpellineuntze is a traditional thick soup made of cabbage, bread, beef broth and, of course, Fontina. The Aosta Valley has many small government subsidised co-operative vineyards largely producing dry, fruity red and rosé wines.