Merkki: La Taberna Imperiale

In the Aosta Valley, an ancient practice survives of herding dairy cows in mountain pastures. In summer, cattle are led to graze in the mountains to find the coolness of the peaks, pure water and the scent of herbs. Ideal conditions for the production of milk that has superior quality and cheese with unparalleled aroma and flavor.

At high altitudes nothing can be left to chance. Therefore, the organization of the mountain pastures must be precise and scrupulous. Alongside the shepherd are the assistant shepherd, the cheesemaker - who manages the production of Fontina AOC - and the maturers, who take care of the salting. Then there are those who are in charge of watering and maintaining the streams, cleaning the stables, transporting food and various materials, and milking, which is done twice a day.

Although automation is now widespread in the dairy industry, Fontina PDO produced in mountain pastures still relies on a great deal of manual processing. 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.