The “Valle d’Aosta Fromadzo” has a very distinctive flavour. When it is fresh, it has fragrant an medium sweet taste, whereas if mature it is a bit stronger, slightly tasty, with a spicy hint. It has a pleasant smell of milk, with a special aroma of herbaceous plants and mountain flowers, especially if produced in the summertime.

The “Fromadzo” is produced in the whole territory of the autonomous region of Aosta Valley (it is very much famous especially in the area of Gressonney, in the north-east of the region).

The “Fromadzo” has very old origins, dating back to the middle of the fifteenth century. Its name means “cheese” and it comes the “Patois”, the dialect of Aosta Valley.
The “Fromadzo” obtained the Registered Designation of Origin in 1995 and the Protected Designation of Origin in 1996.

It is cheese made of a dense paste, white-coloured when it is fresh, pale yellow, more or less intense, when it is mature.
It has a pleasant smell of milk, with a special aroma of herbaceous plants and mountain flowers, especially if produced in the summertime. Besides, it has a distinctive flavour, when it is fresh, it has fragrant an medium-sweet taste, whereas if mature, it is a bit stronger, slightly tasty, with a spicy hint.
During its production process it can be allowed an addition of goat’s milk, in a quantity of at least 10%, besides it can be aromatized with seeds and aromatic plants, such as  juniper berries, seeds of cumin or wild-fennel.
The trademark represents a stylised cow and its colour identifies the type of cheese: green for the low-fat, natural for the medium fat, blue if added of goat’s milk, pink if pasteurised and yellow if the milk is aromatized with herbs and spices.

In the kitchen the “Fromadzo” of short and medium maturing is used as a table cheese and served along with rye bread or with polenta; whereas when it has matured for a long period it is used as a grated cheese, in order to add flavour to the soups, the first courses, but it can also be combined very well with the local wine.

It must be conserved in a fresh environment or in the less cool part of the fridge, wrapped up into silver paper.

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