ANSELMET JULIEN

Julien Anselmet operates in Gignod, at the heart of Fontina DOP's production zone, where Valdostana cattle graze across the Aosta Valley's alpine terrain. His Fontina employs raw whole milk, preserving the milk's native microflora and delivering the cheese's characteristic springy paste with its signature holes. The resulting wheels carry sweetness and delicate aromatics that reflect both animal diet and mountain cheesemaking craft.

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