Processing

Processing

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.

Fromagerie Haut Val d'Ayas