Vine cultivation in Aosta Valley

Winegrowers in Aosta Valley, with the usual patience and firmness of alpine people, have developed heroic vine cultivation characterised by terracing and dry stonewalling laboriously build to increase available land and to reduce high differences in level, by difficulties in mechanisation and concern for protection of the environment, to preserve authentic and typical products.

Is the most popular cheese of Aosta Valley.  It must be made from unpasteurized milk from a single milking session. The aroma, the taste, the protein and vitamin contents: the best characteristics of the grasses and flowers of the mountain enter into the food of the cows, into their milk and, consequently, into the Fontina cheese. Fontina is prepared with a milk rich in vitamins, natural aromas, the milk is neither skimmed or pasteurized, so the biological and organoleptic components remain intact.

*Fromadzo*

Less popular than Fontina, this cheese is prepared with cow's milk taken from two milking sessions.

 *Réblèque*

 White, soft and creamy, Reblec is a small, fresh cheese, made with cream which rises spontaneously to the surface, to which raw whole milk is added.

Agriturismo Les Ecureuils
Loc. Homené Dessus, 8
Tel. 0165.903831 Fax 01656.909849
Sito Internet: www.lesecureuils.it - E-mail: lesecureuils@libero.it
Production and sale cheese. Tasting.