Milk, a wholesome and essential food for man, is especially fine when made with mountain cows. Milk produced in Valle d’Aosta, despite being highly appreciated raw, is prevalently used for making famous local cheeses.

Obtained from local breeds, such as the dappled red Valdostana, an animal with excellent motor skills and unrivalled resistance to pathologies, has a characteristic flavour and precious nutritional qualities, which vary depending on the season: richer and higher in fat in summer, when the cows chew fresh grass and scented flowers from high mountain pastures, and lower in fat in winter, since they feed on dry forage.

Valle d'Aosta milk, bottled fresh, is marketed by the Centrale Laitière d’Aoste and in the different dairy farms distributed throughout the region; it can be drunk, fresh from the udder, in a private stable in Gressan, where an automatic vending machine is open to customers.