PETITJACQUES DIEGO

Diego Petitjacques operates in Oyace, deep in Aosta Valley's Alpine dairy zone, where Valdostana cattle graze on mountain pasture. His Fontina DOP emerges from raw whole milk, worked into a springy paste dotted with characteristic holes—the signature texture of authentic Fontina. Each wheel carries the terroir of the high valleys across 74 protected municipalities, where altitude and forage define the cheese's delicate sweetness and creamy structure that marks genuine Alpine cheesemaking.

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