CHEESE

Fromagerie Haut Val d’Ayas

Founded in 2004, the cooperative brings together 65 manufacturers who contribute about two million litres of milk each year from native Valdostana cows. The operation treads the fine line between modern methods and age-old tradition. The result is production of artisan cheeses made with milk collected between the 1,200 metres of Brusson and the 3,000 of Mount Rosa. The flagship product is the PDO Fontina (organic also), aged for at least 90 days. There is also the PDO fromadzo, the tomas with rosemary, chilli, herbs, and juniper, in goat versions also; valdostana cheese.

Subscribe now