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Bleu d’Aoste
a mighty blue cheese
Made only at the Centrale Laitière de la Vallée d’Aoste with milk from Valdostana cows that graze in lofty alpine meadows, this relatively new blue cheese was first made in 2005 and has won prizes at the cheese Olympics (yes, there are such things!).
Connoisseurs recommend it with with warm bread, chestnut honey or chilli jam.
Text © Dana Facaros & Michael Pauls
Images by Josep Renalias Lohen11, Pier Francesco Grizi