A Fontina processed with native milk enzymes starting from the milk of cow "Valdostana" cows fed exclusively with grass and flowers from the pastures of some of the highest mountain pastures of Valle d'Aosta.
A quality certified by agronomists, veterinarians, chemists and technicians who have studied the methods of
production and defined the organoleptic characteristics. It is a true return to the past that the Arpav (Regional Association Propriétaires d'Alpage Vallée d'Aoste) started in 2017 with the aim of demonstrating how ancient production techniques and the need for modern mountain pasture management can bring to a product of very high quality.
Erbavoglio - Formaggi
"Erbavoglio", a cheese paradise, was born from the will of Stefano Lunardi to revive one of the historic dairies of the centre of Aosta, the "Maison de la Fontina", to rediscover the authentic flavour of the Aosta Valley’s pastures.