Cheese

Fontina

DOP stamp for the Valle d’Aosta’s prince of cheeses

Lots of working processes for a POD cheese

A savoury locally produced table cheese

The aroma of original ricotta cheese as a pleasant starter

A delicate cheese, with an intense scent of fresh milk

Cream made from whey, used to make a very low-calorie butter

A cheese with ancient origins for pleasant consumption

Two peculiar working processes for goat’s cheeses

A versatile staple ingredient in traditional Valle d’Aosta cuisine

Tough cows and special pastures for a wholesome ingredient