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Cheese from Italy, the whole Autonomous Region of Valle d'Aosta
Fromadzo is the Aosta Valley's part-skimmed cow-milk cheese, eaten as an alternative to Fontina. Milk from at least two milkings rests for 12–36 hours so the cream can be taken off, then sets at 34–36 °C with natural rennet and the milk's own lactic bacteria. The curd is semi-cooked, pressed lightly in local moulds, salted over 20–30 days and ripened from two months to ten.
| Cow milk from at least two milkings | Cows fed mainly on local fresh forage or hay; raw and partly skimmed[from-disc1995][vda2025] |
| Goat milk | Optional, in very small amounts[from-disc1995] |
| Natural rennet | [from-disc1995] |
| Natural lactic cultures from the area | Optional; otherwise the milk's own microflora does the work[from-disc1995] |
| Salt | Dry or as brine, and salt water for cleaning the rind[from-disc1995] |
| Seeds or parts of aromatic plants | Optional, for flavoured types such as juniper or wild cumin[from-disc1995][vda2025] |
| Starter | spontaneous dairy microflora, optionally natural local lactic cultures |
Total time across the recorded steps: 2.6 months – 11 months
What changes: Milk rests for 12–36 hours and the cream that rises is skimmed off
The resting time depends on the environmental conditions. The cream that rises is skimmed off, so the milk is partly skimmed by natural creaming.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fromadzo is the Aosta Valley's part-skimmed cow-milk cheese, eaten as an alternative to Fontina. Milk from at least two milkings rests for 12–36 hours so the cream can be taken off, then sets at 34–36 °C with natural rennet and the milk's own lactic bacteria. The curd is semi-cooked, pressed lightly in local moulds, salted over 20–30 days and ripened from two months to ten. Made in 7 steps over 2.6 months – 11 months. The longest step, ripen, takes 2–10 months (Disciplinare di produzione della denominazion…) and runs at 8–14 °C (Disciplinare di produzione della denominazion…). Lactococcus lactis, in a trial of two local starter mixes in Fromadzo; the better mix (AS2) reached mean frequencies of 87 % (valley-floor milk) and 70 % (alpine pasture milk) in 30-day cheeses does most of the fermenting.
| Main step | 2–10 monthsSet[from-disc1995] | Ripen |
|---|---|---|
| Temperature | 8–14 °CSet[from-disc1995] | Ripen |
Fontina uses whole milk, while Fromadzo uses milk from at least two milkings that rests until its cream can be taken off. It is lower in fat, cooked to at most 45 °C, salted slowly over weeks, and may be flavoured with herbs or a little goat milk.
Fromadzo is made from raw milk, though the ONAF sheet also lists thermised milk. In a challenge study on Fontina, a raw-milk cheese from the same valley, E. coli O157:H7 added to the milk grew during the first hours of making and fell by about 3 log from its peak during 80 days of ripening; Fromadzo ripens at least 60 days. A fall of 3 log is not elimination. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté.
Hazards the sources name: Escherichia coli O157:H7, added to the milk in a challenge study on the sister cheese Fontina; it grew during the first hours of making and fell during ripening.
Every number is labelled with how it is known. How this atlas is made
A tasting-guild sheet notes that the 15th-century Summa lacticiniorum of Pantaleone da Confienza describes a medium-sized, thick-rinded cheese of the Aosta Valley, and that 17th-century records name a fromage commun or fromage ordinaire made beside Fontina. In 1695, during the French occupation, the local council ordered alpine pastures to make butter and lean cheese instead of Fontina. It became a designation of origin in 1995 and an EU PDO in 1996.
