The Aosta Valley Fromadzo cheese.

摘要

The Fromadzo cheese has been produced in the Aosta Valley in northern Italy since the 15th century and contains 90% cow's milk and 10% goat milk. This cheese has a diameter of 15-30 cm and a height of 5-20 cm, is made in a semi-fat or a low-fat version and may be eaten fresh or salted. It is normally matured for 70 days, has a strong odour and flavour and received a denomination of origin certificate in 1995. Details are given of the flavour, odour and texture of the cheese, of methods used for its manufacture and of the climate, rainfall and flora in the Aosta Valley.