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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.

Caratteristiche organolettiche
Aspetto: compact, yellow paste with elongated or larger holes
Sapore: intense, sweet and fresh
Abbinamenti: Red wines. Aromatic honey. Fresh fruit (apples and pears). Black rye bread and polenta.
Caratteristiche tecniche
Latte: skimmed, raw, cow’s (goat) milk
Lavorazione: artisan
Pasta: cooked, pressed
Salatura: dry
Stagionatura: at least 60 days
Produzione: throughout the year
Grassi: 20-35 % F-Dm
Peso: 1-7 kg
Dimensioni: 15-30 cm diameter, h.5-20 cm
Produttori: Valle d’Aosta dairies