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Estrema d'Alpeggio della Valle d'Aosta: the highest mountain cheese in Europe returns with a new look

Produced in Alpine pastures at altitudes between 2.000 and 2.700 metres above sea level, Estrema d'Alpeggio is made from raw milk from cows fed exclusively on pasture grass. A cheese that, between tradition and sustainability, conquers the peaks and the most refined palates.

Estrema d'Alpeggio della Valle d'Aosta: the highest mountain cheese in Europe returns with a new look

A piece of news that has been long-awaited by lovers of quality cheese: the stamping of the first forms destined for the market this year has begun. Extreme Alpine Cheese, dairy icon of the Valle d'Aosta. A product that, with its Story e quality, continues to embody the profound bond between mountain agricultural tradition and a passion for excellence.

Produced in Alpine pastures at altitudes between 2.000 and 2.700 metres above sea level, Estrema d'Alpeggio is born from raw milk from the cattle powered exclusively by pasture grass, without any integration. Thanks to its production in the high mountains, cheese is the highest dairy food of excellence in Europe. The goal is not only quality, but also the protection of mountain pastures and the sustainability of the agricultural and livestock system of the Aosta Valley, in line with the principles of an agriculture that respects and protects the environment.

Estrema d'Alpeggio: tradition and innovation in the heart of the Alps

The Estrema d'Alpeggio brand, managed by theArpav (Regional Association of Alpine Pasture Owners of the Aosta Valley) and supported by funds from the Gal Aosta Valley, is the result of a long work that started in 2016. The supervision of theInstitut Agricole Régional of the Aosta Valley has allowed us to develop a product that expertly blends ancient tradition with the needs of the modern market. The production process, which includes milking, processing and maturing, is distinguished by the care and dedication of the shepherds, who follow rigorous protocols to ensure the highest quality.

Estrema d'Alpeggio, the cheese that protects the pastures

The real secret of Estrema d'Alpeggio lies in its original environment. pascoli alpini, characterized by pure air and crystalline water, give the milk a unique flavor, which is reflected in a cheese with an intense taste, with notes of sweetness and softness. The natural diet of the cows, which graze on three native Aosta Valley breeds - red pied, black pied and chestnut - contributes to a particularly rich and distinctive flavor, which makes it a nutritionally valuable product.

Sustainability and quality: a cheese that looks to the future

In addition to its organoleptic quality, Estrema d'Alpeggio represents a symbol of sustainability. Alpine pastures, called “tsa”, are protected thanks to environmentally friendly breeding practices. Breeders are selected for their ability to follow mountain pasture methods that do not include any type of food supplement, other than grass and water. This approach not only preserves the biodiversity, but also contributes to the ecological and economic sustainability of production, reducing the environmental impact.

An Alpine product that conquers the international market

With this new season, Estrema d'Alpeggio presents itself to the market not only as a high-quality cheese, but also as an ambassador of the Aosta Valley tradition, ready to establish itself as a gastronomic icon. Whether enjoyed on its own, accompanied by rustic bread, or used in gourmet preparations, this high mountain cheese continues to celebrate the authenticity and work of breeders, offering consumers a sensory journey that takes them to the uncontaminated places of the Alps.

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