The Valle d’Aosta Fromadzo joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the Valle d’Aosta region.
It is not no secret of the fact that the Aosta Valley is a land of high mountain pastures, where the cows feed on fragrant herbs that give the milk a unique flavor. The man then, with commitment and art, gives its contribution to get the food has always been proud of the “Montagnards” cheese. Most of the milk is, in fact, transformed into dairy products. Fresh and seasoned cheeses valdostani satisfy all palates.
The Valle d’Aosta Fromadzo PDO is the second cheese importance of the region after the Fontina PDO, and is produced with cow’s milk of two milkings, to which you can add small amounts of goat milk. Semi-sweet when fresh, becomes more pronounced, slightly salty, sometimes with a hint of spicy when it is more mature. Stands out its pleasant fragrance of milk. Its specification allows the production of different types: half-fat, half-fat with added herbs (juniper, wild cumin, etc.), Thin, mixed cow and goat.
The shapes of the Valle d’Aosta Fromadzo PDO, accrued by sixty days to fourteen months, presenting with a crust of straw-colored or gray with reddish hues. The paste has a flexible structure and compact with a few small and medium size.


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