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Valle D’Aosta Fromadzo DOP


The second Valle d’Aosta denomination of protected origin (DOP) cheese (awarded in 1995) after Fontina. The traditional name was Formadzo meigro ‘fat-free cheese’, due to the skimming of the milk.  However, this can make the cheese rather bland so it is sometimes made with an injection of goat’s millk or with the addition of herbs or aromatic seeds.

Organoleptic characteristics
Aspect: compact, yellow paste with elongated or larger holes
Taste: intense, sweet and fresh
Serving suggestions: Red wines. Aromatic honey. Fresh fruit (apples and pears). Black rye bread and polenta.
Technical characteristics
Milk: skimmed, raw, cow’s (goat) milk
Production method: artisan
Paste: cooked, pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year
Fats: 20-35 % F-Dm
Weight: 1-7 kg
Size: 15-30 cm diameter, h.5-20 cm
Producers: Valle d’Aosta dairies