The product

Lo Montagnard Cheese

Mountain cheese with a soft paste and a bloomy rind, sweet and buttery in taste
Country of origin:
Italy - Aosta Valley
Type of Milk:
 Cow's milk
10 kg approx
Minimum order:
More Information
Raw material Whole thermised cow's milk, obtained from cows feeded with mountain herbs
Appearance The rind is bloomy, with different types of moulds; the paste is straw yellow in colour, with small eyes scattered across
Taste The taste is sweet, foundant to the palate, with a buttery note
Maturing At least 60 days
Curiosity It takes the name from the word "Montagnards", that in the local dialect is how inhabitants fo Aosta Valley are called
Our selection Lo Montagnard is matured for at least 45-60 days, during which the wheels are turned every week to obtaine well distributed eyes
Suggestions This cheese melts perfectly; try it over polenta, to enrich first dishes and also over pizza
More Information
Ingredients MILK, salt, rennet, lactic ferments
Allergens Milk and products thereof
Other allergens Eggs and products thereof
Weight 10 kg approx
Packaging Whole wheel unpacked, fractions vacuum packed
Storage Conditions (unpacked products) Keep refrigerated between +4 °C and +8 °C
Storage Conditions (packaged products) Keep refrigerated below +4 °C
Instructions for use Please remove crust before consumption
Nutrition Declaration Energy: 1437 kJ / 347 kcal
Fat: 29 g
of which saturates: 20 g
Carbohydrate: 1,4 g
of which sugars: <0.5 g
Protein: 20 g
Salt: 2 g
Typical value per 100 g
The producer

Nicoletta - Donnas (AO) - Valle d'Aosta

Why we chose them
Nicoletta is a family company that was founded in 1988, specializing in the selection and affinage of typical cheeses of the Aosta Valley. It is located in Donnas (Ao) a small, ancient medieval village in the middle of the mountains, in the lowest part of Aosta region. The Aosta Valley with its climate, the vitamin-rich milk, the protein content, the natural aromas, the mountain flowers, is the ideal place to produce fantastic cheeses. Additionally to all that, the 25 years experience of Nicoletta family, is enough to transform each cheese to a unique piece of art. "Working with many small dairies means that each cheese requires specific attentions: each batch of production requires a specific care, how to salt it, how to wash it, when to turn it. This is the art of maturing cheeses" - told us Paolo. Among the specialties matured by Nicoletta we are going to taste the Fontina Dop cheese, the most famous dairy product of Aosta Valley, comparing the winter and the summer production. And we are proud to present also Toma of Gressoney, a rare cheese produced only by five small dairies, part of the "Ark of Taste" Slow Food project.
From the same producer
The recipe

Crocchetta di Montagnard

Una delle proposte di Riccardo Gaspari de Il Brite de Larieto a Sapori 2016: una crocchetta di formaggio Lo Montagnard speziata con Peperonino Jalapeño Chipotle su una base di crema di piselli
In the same recipe
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