Description
Vallée d’Aoste Fromadzo PDO is a semi-hard cheese produced with cow’s milk, or with the addition of a minimum percentage of goat’s milk. Based on the fat content, the cheese is distinguished as Magro (low-fat) and Semigrasso (medium-fat).
Production Area
The production area of Vallée d’Aoste Fromadzo PDO is within the entire territory of the Valle d’Aosta region.
Production Method
The milk must come from at least two milkings. For the medium-fat cheese, the first milking must rest for 24 hours and the second for 12 hours; for the low-fat cheese, it is left for 36 and 24 hours, respectively, for the fat to rise to the surface, and a larger quantity of cream is removed. Curdling is achieved with natural rennet at a temperature of 34-36 °C, taking advantage of the spontaneous formation of dairy micro-flora; it is also possible to add natural native probiotics. The mass obtained from breaking the curd is placed in moulds, lightly pressed and immediately rotated, for a total of 3-4 times within 24 hours. The cheeses are either dry salted or salted in brine. Dry salting is done every other day, so that the salt gradually disperses over a period of 20-30 days. The cheeses must then be cleaned with a cloth soaked in salt water solution. Ripening takes place in specific rooms with a temperature of 8-14 °C and relative humidity of no less than 60%, ranging from a minimum of 60 days up to a maximum of 8-10 months.
Appearance and Flavour
Vallée d’Aoste Fromadzo PDO has a cylindrical shape with flat or almost flat surfaces, and a straight or slightly rounded heel; the weight varies from 3 to 4 kg. The rind is straw-yellow, turning grey with a pinkish tinge as it matures. The cheese has a firm consistency with medium-sized eyes; the fresh cheese is white and the mature cheese is straw-yellow. The fresh cheese has a fragrant, medium-sweet flavour, while the flavour of the mature cheese is more pronounced, slightly salty, and a little piquant.
History
The origins of Vallée d’Aoste Fromadzo PDO date back to the 15th century. In the Castle of Issogne, there is a wall fresco from 1480 depicting an antique cheese workshop, and the cheese is also mentioned in the Summa lacticinorum (1477) by Pantaleone da Confienza. Other references can be found in historical documents from the 17th century. Being a low-fat cheese, for local populations this product was a valid substitution for the more diffused fontina cheese, as it could be kept for longer periods and therefore provide a vital source of protein when other foods were in short supply.
Gastronomy
Vallée d’Aoste Fromadzo PDO should be kept in a cool, damp place. However, the portioned product can be kept in the refrigerator for a period of no more than 8-10 days. The fresh cheese is an excellent ingredient for numerous typical Valdostana dishes, such as rice-based first courses or meat-based main courses. It is traditionally served with polenta and pan-fried vegetables. The mature variety is ideal both as a table cheese and grated to add flavour to dishes, especially when it is very mature. It pairs perfectly with local Valle d’Aosta PDO wines, in particular those with the following grape variety or geographical specifications: Valle d 'Aosta PDO Gamay, Valle d'Aosta PDO Torrette or Valle d'Aosta PDO Cornalin.
Marketing
The product is marketed as Vallée d’Aoste Fromadzo PDO Magro and Semigrasso. It is sold year-round, whole or in vacuum-packed pieces.
Distinctive Features
The cows from which the milk used to make Vallée d’Aoste Fromadzo PDO cheese is obtained, are mainly reared in the highlands with traditional methods based on the use of local resources, such as spontaneous plants, which give the cheese its distinctive aroma of mountain grasses.
