DEJANAZ ALESSIA

Alessia Dejanaz operates in Antey-Saint-André, a village where mountain dairy traditions remain unbroken. She crafts Fontina DOP in the Aosta Valley, working with raw milk from Valdostana cattle across the protected 74-municipality zone. Her cheeses develop the signature springy texture and delicate sweet character that define this Alpine denomination—each wheel the result of precise milk handling and patient aging in conditions that only high-altitude dairies can provide.

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