Cheese from cows' milk, sometimes with the addition of a very small amount of goats' milk, coming from at least two milkings and which can be divided, according to different processing methods, into partly skimmed milk and lowfat milk types. It has a cylindrical shape, with flat or almost flat faces and a straight or slightly rounded outer rind. It is straw-coloured outside, becoming greyish

after long ageing, sometimes with a reddish tint. The product is aged for a minimum of 60 days up to a maximum of 8-10 months.

Since ancient times the local peoples have used the word "fromadzo", etymologically derived from French roots, in referring to a typical, partly skimmed milk cheese made in the Valle d'Aosta area and consumed as an alternative to the whole milk product historically designated as "Fontina". In more recent times, the tradition of a Valle d'Aosta partly skimmed milk cheese has

been upheld, as may be seen both in the market reports from various local markets and in other specialized publications, bringing about the conditions for the recognising of the relative designation of origin, which is currently regulated by a special decree

which defines the different production requisites.

After a resting period, which varies according to the environmental conditions and the cheese type, the milk is coagulated, sometimes with the inoculation of natural, autochthonous milk enzymes, making use of the spontaneous growth of dairy microflora. The curd is broken and placed in special containers, called "féitchie", where it can be lightly pressed and turned over. After

salting, the cheese is cleaned, before being ripened in special rooms of the proper temperature and humidity for completing the medium-long ageing process. Seeds or parts of aromatic herbs may be added to the cheese during processing.