A taste that comes from the past that of the Fromadzo megro of the Quendoz family of Jovençan! Toasted and licorice scents make this cheese semi-hard to medium-long maturing.
As for the processing of milk, Valdostan breed cows, raw and partially skimmed, are coagulated with veal rennet and the curd undergone the breakage is pressed. During the maturation, the forms are scattered with salt, washed with the water created by the salt and turned frequently. The rough crust is light straw-colored and tends to reddish brown with advancing maturation. The dough is semi-hard, compact, elastic, with a fine hole and distributed regularly. The color varies from white to straw with maturing.
Az. Agr. Quendoz s.s. di Elio Quendoz