The product
Estrema d'Alpeggio Valle d'Aosta
Cheese produced by Donato Petitjacques at an altitude of 2,578 meters
Code:
31313
Country of origin:
Italy - Aosta Valley
Type of Milk:
Raw Cow's milk
Weight:
6,5 kg approx
Minimum order:
1 piece
| Description | Raw cow's milk from a single milking, collected from the highest alpine pastures and obtained from Valdostana breed cows (Pezzata Rossa, Pezzata Nera, and Castana), fed entirely naturally with only pasture grass and water |
|---|---|
| Appearance | The crust is thin and compact, while the paste has an intense straw-yellow color with slight eye formation. The texture already suggests an elastic consistency at first glance |
| Taste | Sweet and very melting, with aromas of cooked butter and pasture standing out, along with a subtle smoky note. On the palate, it is warm and enticing, with hints of hazelnut, cooked butter, mountain herbs, and cellar aging. The saltiness is well-balanced |
| Maturing | At least 120 days |
| Curiosity | It is the highest-altitude dairy product in Europe. The use of the highest pastures lasts for about four weeks a year, from mid-July to mid-August. This is a very short period that requires deep knowledge of the pastures by the herd manager, as some plant species at these altitudes bloom for only 48 hours |
| Our selection | This project was created to enhance Fontina cheese produced above 2,000 meters in altitude, but it also aims to address sustainability and environmental issues: protecting and maintaining high mountain pastures while supporting the regional agricultural and livestock system. It is a project that we fell in love with, that immediately resonated with us, and that we deeply believe deserves to be shared |
| Suggestions | An elegant and exclusive cheese, ideal to be enjoyed on its own |
| Ingredients | Raw cow's MILK, rennet and salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 6,5 kg approx |
| Packaging | Bulk |
| Storage Conditions (unpacked products) | Refrigerate at 0 °C to +4 °C |
| Instructions for use | Remove the crust before consumption |
| Country of origin of the primary ingredient | Valle d'Aosta - Italia |
| Nutrition Declaration | Energy: 382 kJ / 1586 kcal Fat: 31 g of which saturates: 21,7 g Carbohydrate: 0,8 g of which sugars: 0,8 g Protein: 25 g Salt: 1,9 g Typical value per 100 g |
The producer
DONATO PETITJACQUES - BIONAZ (AO) - VALLE D'AOSTA
Why we chose them
The Plan Vaion alpine pasture where Donato Petitjacques is based is located in Bionaz, a tiny municipality in the Aosta Valley on the Swiss border,
at an altitude of 2,578 metres. Here, for just four weeks a year, Donato produces Estrema d'Alpeggio: a cheese born at high altitude where the
cows
- about 70 head of the Valdostana breed - are fed exclusively on fresh grass and water and milked twice a day.
A very limited production of 6 to 8 wheels per day, amounting to around 200 in total at the end of the stay at altitude, which justifies its price and its
uniqueness that must be protected and spread. The cows (Pezzata Rossa, Pezzata Nera and Castana) stay from June to September in the alpine
pastures located at altitude (called TSA') and this allows them to feed on grass, flowers and drink from the natural streams and resurgences that
they find in the surroundings without any addition of other food. The richness of the Alpine pasture flora thus translates into exceptional
organoleptic
properties that benefit the unmistakable taste and flavour of this product. The result is a semi-cooked, sweet and very melting fat cheese that
smells
of cooked butter and pasture, while in the mouth it offers distinct notes of hazelnut, mountain herbs, flowers and cellar
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