BAGNOD DAVID

David Bagnod operates from Montjovet in the Aosta Valley, where his family traces roots across Alpine micro-terroirs from Monte Rosa's foothills to Lake Maggiore. The maker's Fontina DOP comes from raw Valdostana milk, yielding cheese with characteristic springy texture and delicate sweetness—a testament to milk quality and Alpine heritage. His operation extends across five locations, anchored by Europe's highest cheese aging caves at 2,200 metres. Visitors discover how geography shapes every product in his expanding portfolio.

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