BRUMIN THIERRY

In Doues, one of the 74 Aosta Valley municipalities that define the Fontina DOP zone, Brumin Thierry works exclusively with raw whole milk from Valdostana breed cows. The choice of raw milk is not a mere technical detail but the cornerstone of the entire production: it preserves the natural microbial complexity that high-altitude pastures transfer to the animal, and with it, the delicate, never-brash sweetness that marks the denomination. This is the kind of profile that raw milk protocols are able to safeguard, and which more intensive processing tends to flatten. From the vats emerge wheels with a soft and elastic paste, traversed by the typical small holes of this Aosta Valley cheese. More than the cheesemaker's intervention, it is the altitude that speaks: the character of Fontina appears here as a direct translation of an alpine environment, where the pasture grass, climate, and aging time weigh as much as the gesture in the dairy. A single product, thoroughly understood, tells the story of the mountain that generates it.

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