100 days amid scents of flowers, fresh grass and pure air

For centuries, during the warm months, herds of cattle have been driven up into the high mountains to graze the vast high-altitude pastures, of which the Aosta Valley is rich. Traditionally, the alpine grazing period starts at the beginning of June and ends on 29 September, on the feast day of Saint Michael. The alpine grazing season lasts about 120 days and allows the animals of the various herds, usually divided into herds of 80-150 cows, to graze in a cool climate and enjoy plenty of grass.

The grass in Alpine pastures is lower than in the valley, but very nutritious and rich in flowers. As a result, the milk is fatty and aromatic, giving dairy products such as Fontina AOC produced in Alpine pastures a unique aroma and taste. Alpine pasture also offers a further advantage: while the cows graze in the mountains, in the valley the meadows can be mowed and hay stockpiled for the winter.

At high altitude everything is more difficult, but the result is a fine cheese

At high altitudes, nothing can be left to chance. For this, the organisation of the alpine pastures must be precise and scrupulous. Alongside the shepherd, there are the shepherd's assistant, the cheesemaker - who manages the production of the Fontina AOC - and the maturers, who take care of the salting. Then there are those who take care of the irrigation and maintenance of the streams, the cleaning of the stables, the transport of food and various materials and milking, which is carried out twice a day.

Despite the fact that automation is now widespread in the cheese-making industry, the Fontina PDO produced in mountain pastures is still based on a great deal of manual work. This is why it is an even more precious, valuable and rare product, the result of the hard work of shepherds and cheesemakers who work respecting the ancient Aosta Valley tradition.