Fromagerie Haut Val d’Ayas
Fromagerie Haut Val d’Ayas Soc. Coop. is the modern rending of the old village dairy where famers took turns in making their cheese. It englobes all the passion and love our mountain people have always felt for their land and rearing of their native cattle breed that produces the rich, cherished milk which makes our cheese and dairy products natural, unique and unmistakable.
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What people say about us: online reviews
Discover Val d’Ayas
Val d’Ayas is a lateral valley on the orographical left-hand side of the central Dora Baltea Valley. It is crowned by imposing peaks which reach over 4,000 m and form part of the Monte Rosa range. The grass and plants growing on the extensive alpine pastures lying between 1,300 m and 2,800 m above sea level provide essential fodder for the dairy cattle whose excellent quality milk is the essential ingredient of our dairy products.
The dairy farmers
The number of co-operative members and range of products sold have steadily grown over the years. Initially, members were exclusively from the Brusson and Ayas district: more than 50 dairy farmers. Over the years this number decreased, yet the total quantity of milk remained unchanged (approx. 2,100,000 Kg/year) with 39 certified organic farmers working about ten pastures. During the summer period – from June to October – further 11 farmers move their herds to the high alpine pastures. In order to promote the sale of adult beef, the co-operative set up business with certified organic farmers to produce organic “motsetta” (cured meat).
In time, other farmers and small holders joined the co-operative, thereby broadening the range of agricultural products (honey, vegetables, forest fruits, medicinal herbs, liqueurs…). Thus, our dairy has gradually developed into a showcase displaying a wide variety of local agricultural products.
Our shop
Tasting
Recipes
Padellata di Fontina DOP Bio e pere e molte altre fantastiche ricette..
Restaurants
How we work
Both in summer and winter, the famers deliver their fresh milk to the co-operative twice a day, where it is stored in separate churns according to the farm, it is then transferred to the dairy to be processed into Fontina or other types of cheese. The many “secrets” of tradition handed down through the centuries are still up-to-date and assist our cheesemakers in their daily work.
La Fromagerie
Eating natural foodstuffs meanings being pleasantly surprised by the flavours which nature gives us. Without inventing anything new, we make simple and natural cheese and milk products from centuries-old recipes, nevertheless, that tiny personal touch helps make our products rather unique and special.
The Fromagerie in figures
Local dairy farmer
suppliers
Thousands of litres
of milk
Milk and
dairy products
Wheels of Fontina
every year
Book a visit
“Come and see us at Brusson in Val d’Ayas, we’ll be delighted to show you how our products are made and let you sample the best.”
