Specialty Cheeses

Made primarily in the Aosta Valley in the Piedmont region of Italy, this cheese is named after the specific town where it originates. Made of rich cow’s milk, it is matured in underground cellars on silver fir boards for forty five to one hundred and twenty days. It is used in a variety of traditional Piedmont dishes as well as a table cheese. The paste of this cheese is soft, translucent and pale yellow in color with small regularly distributed holes. It has a medium taste profile, nutty with hints of grass. The flavors become more concentrated and stronger with age.