This most well known and characteristic Valle d’Aosta cheese is used in the recipes for fondues from this area. It is made with the milk from indigenous, black and brown patched cows. The alpine pasture productions or, at least, those safeguarding the artisan traditions, stand out amongst the variety of products on offer which, by now, are of qualities ranging from very to less good. Made with full fat, raw, cow’s milk.
Aspect and texture: compact, yellow paste with oval pinholes or larger holes.
Taste: intense, with traces of hay and stables.
Serving suggestions: full bodied red wines. Aromatic honey. Fresh fruit (apples and pears). Rustic bread.