• A semi-hard scalded curd mild-flavoured slightly rubbery-textured dark yellow cheese with numerous small holes and a tough brown rind made from very fresh unpasteurized cows’ milk in the Aosta valley. It is dry-salted or brine-washed intermittently for 2 months whilst being ripened in caves. Used for fondue, fonduta and as a dessert cheese. Contains in summer 38 per cent water, 31 per cent fat and 26 per cent protein. The winter cheese has about 2 percentage points less fat and 2 percentage points more water.