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). 


  • It all began with one Gorgonzola cheese and an abandoned silver mine in Valganna, 60 km North-West of Milan. In 1876, Luigi Guffanti took the cheese to mature inside the mine, where the temperature and humidity were constant all year round. Five generations later, the Guffanti-Fiori family is still renowned-known for its attention to artisanal-quality products and passion for the ageing process.