Chalet des Fontines
A buffet of Fontina PDO, local specialities and mountain wine
Fontina PDO is made from the whole raw milk of Valdostana cows, processed straight after a single milking. It matures for at least 80 days in cool, damp cellars, where each wheel is turned, salted and brushed by hand.
Wearing the hygiene kit (coat and shoe covers), you enter the ageing cellar with an ONAF master cheese taster, who explains the dairy chain and how to recognise a good Fontina.
The tasting buffet pairs alpine and dairy Fontina, Aosta Valley tomme cheeses and local specialities such as mocetta, boudin and black bread with Blanc de Morgex et de La Salle PDO, a wine from some of the highest vineyards in Europe.
Video
▶ Video coming soon, with Italian, French and English subtitles.
Useful information
Allergies or intolerances? Let us know on arrival and we will offer the alternatives available. Wine is served to adults only.
Where it is
Route diagram (not to scale)