AZIENDA AGRICOLA PRA D'ARC S.S.

In Gignod, among the Aosta Valley municipalities permitted for production, Pra d'Arc dedicates its work to a single denomination, the Fontina DOP. The cheese is made from the raw whole milk of Valdostana breed cows, and from this unpasteurized material, it develops an elastic and sweet paste, marked by characteristic holes that make its forms recognizable. The protected area encompasses seventy-four municipalities, an alpine perimeter where altitude and pastures dictate the rhythm of the cheesemaking season. Each wheel bears the imprint of mountain grazing and a cheesemaking discipline that is handed down here as a necessary practice rather than a mere flourish. The territory is challenging, and precisely that difficulty—the steep slopes, the short months, the alpine grass—is deposited in the taste of Fontina, yielding a cheese that could not be made elsewhere. Pra d'Arc produces it while remaining within the rigorous boundaries of the protected origin, where geography and milk coincide.

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