In Aosta Valley, 800 years of cheese-making experience

The first documents that bear witness to Valdostan cheese-making tradition date back to ancient times and, specifically, to the first half of the 13th century. This is why in the Valley the cheeses are so good: nearly 800 years of experience!

Valdostan milk is particularly prized. Obtained from mountain dairy cows, cattle of local breeds such as the Oropa Pezzata Rossa, is distinguished for the special flavor and is rich in nutritional qualities, precious characteristics that vary according to the seasons. In summer, in fact, when the cows eat Alpine grass and flowers, milk is richer and higher in fats. It is lower in fats in the cold season, due to the diet based on dry fodder.

Our products
A fresh, healthy and tasty food
A menu of rich and inviting specialties
A natural pleasure and a healthy choice
Cream and butter
The extra touch for delicious recipes