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    A raw sheep’s milk cheese with unique characteristics, just like the distinctive and recent idea of the Bagnod Family to milk sheep in a mountain pasture in Val d’Ayas and process the milk to obtain Gran Gessato.

    Gran Gessato is a special cheese for Aosta Valley dairy production for two reasons: the choice of breeding milk sheep and the production technique. We are in the alpine pasture, from 2000 to 3000 mt of Alpe Vascoccia, at the foot of Monte Rosa: the pastures are plump and rich in excellent legumes that give the milk intense scents. Gran Gessato is thus born from a delicious milk made according to a technique of the local tradition.

    The curd, rennet, undergoes a break until it is the size of a grain of corn, shaken in the boiler and then extracted. The dough then ends up in cylindrical containers, for a period ranging from 2 to 4 days. Finally, it is broken into cubes and finely chopped, salted and placed again in containers, where it is pressed.

    The seasoning takes place in rooms made of stone, wood and natural mountain spring water. The Gran Gessato has a rough crust and brown color. The paste is grainy, straw-colored (it becomes more intense depending on the seasoning) and can be naturally blue with green veins.

    Azienda Agricola Bagnod has been combining tradition, experience and modern technology for over 70 years to offer high quality food products.

    Each processing is an authentic work of art: the products are handcrafted with selected fresh raw materials, meeting high quality standards and following strict methods handed down from several generations.

    The company can count on several different places of production in Valle d’Aosta and Piedmont, but it is only in the mountain pasture in Val d’Ayas, called La Tchavana, that the Bagnod Family is dedicated to the production of dairy products and cheeses: the magnificent Gran Gessato d’Ayas and, above all, the DOP fontina.

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