A popular cheese, in production since the 12th century!

There is a specific method and technique to successfully making this cheese.

Only fresh milk from the Valdostana Red Spotted cows (that graze on Alpine meadows) can be used, and it must be raw milk from a single milking.

The cheese is aged for at least 80 days in caves.

Delicious, and a great melter with an affinity for truffles.