DALBARD REMO

Remo Dalbard works with Valdostana cow milk in the heart of Pollein, crafting Fontina DOP across the Aosta Valley's designated production zone. His cheeses inherit the characteristic springy texture and delicate sweetness that define this protected denomination, their small holes a signature of careful curing. At his agriturismo, visitors taste Fontina alongside certified Valdostana meat preparations, experiencing how Alpine terroir translates into protected foods. Open visits and tastings connect producers directly to the palate.

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