Dairies

A recent enterprise based in Mecosse, a hamlet of the village of Arvier, this family-run sheep and goat farm has a herd of around 70 goats of the ‘Camosciata delle Alpi’ breed. The farm stands out as a gem in the countryside, a true oasis of tradition and passion built on solid family values. Quality and authenticity are the farm’s strengths; it not only produces artisanal delicacies but also allows visitors to embark on an educational journey through its facilities. 

The products

Fresh cheeses, mature cheeses and other typical local products.

The shop is open Monday to Sunday from 8am to midday and from 2pm to 7pm.

The visit

A tour of the maturing rooms and the barn. You can also sample the farm’s products.
No booking is required, but to ensure the family is on the farm, we recommend a quick phone call beforehand.

Spoken languages: Italian and French.

How to get there

Coming from Aosta, follow the signs for Courmayeur for about 13 km. The farm is on the left, along the SS26.
Coming from Courmayeur, follow the signs for Aosta for about 23 km. The farm is on the right, along the SS26. 

This dairy farm was founded in 2004 with the aim of streamlining the production and transformation of the milk of the Valley according to the methods of ancient cooperative dairies, where different farmers used to work together alternating in shifts. The Fromagerie Haut Val d’Ayas brings together 65 local farmers who contribute with their own milk and processes almost two million litres of milk a year, obtaining about 18,000 types of Fontina cheese.

Products

Fresh and mature dairy products, honey, jams, wines, juices, liqueurs, yoghurt ice cream, and baked goods made with yoghurt and butter from the Fromagerie.
The shop is open all year round, Monday to Friday from 8.30 am to 12.30 pm and from 3.00 pm to 7.30 pm, and on Saturdays, Sundays and public holidays from 8.00 am to 7.30 pm.

Visit

The farm is open to visitors all year round, subject to booking by email or telephone at least 3 days in advance.
Visitors can tour the cheese-maturing cellar and, on request, the members’ barns located near the dairy. It is also possible to watch the milk being processed through the windows inside the shop.
Tastings can be arranged and buffets booked at an agreed price.
Minimum number of visitors required for a tour: 8 / maximum 50.
Languages spoken: Italian, French and English.

How to get there

From Verrès, follow the regional road 45 in the direction of Ayas until you reach the built-up area of Brusson (about 16 km); the dairy has an adjacent yard and is on the right if arriving from Verrès.

This small family-run business started off as a simple self-consumption project but reinvented itself in 2003, expanding into the marketing and sale of its excess products, adhering to the concepts of the short chain and zero-km production. The farm promotes slow and experiential tourism, organising workshops and guided tours aimed at those who want to learn about mountain farming culture geared towards self-sufficiency and happy growth.

The products

Fresh and ripened cheeses, jams, fruit and vegetables, eggs and meat.
All the products are available seasonally at the company’s shop: to find out its opening hours, please contact the owners.

The visit

Visits to the farm, barn, vegetable gardens and cellars are by appointment only, to be made by email or telephone at least twenty-four hours in advance. Guided tours are available throughout the year except during the winter period.
During the summer season, the farm offers outdoor activities and events for adults and children. The cheese-making workshop can be booked throughout the year.
Number of visitors required for the visit: min. 1 - max 12 people.
Languages spoken: Italian, English, French and German.

How to get there

Coming up from the bottom of the valley, driving along the SR 45, turn left at the entrance of the Brusson municipality when you reach the village Arcesaz.

The Lo Copafen farm is located in the municipality of Chambave, and nature and time have maintained a fundamental role in the production of cheese, the same as they did 100 years ago.
Today, the Perraillon family, by adopting a more technological and innovative process, has preserved the organoleptic characteristics of the cheese products of that time and, for some years now, has also been producing cured meats. A large number of the cheeses are matured at high altitude and rest in a cellar that can store up to 2,000 wheels.
The farm produces Fontina, butter, goats cheese and Toma, available for sale in the shop.

The visit

Guided visit of stalls, the dairy and the traditional store throughout the year, subject to booking by phone.
After the visit, it is possible to taste the products.
The shop is open from 8:30 a.m. to 12:30 p.m. and from 2:30 p.m. to 7:30 p.m.

How to get there

From Chambave, on the national road, take the road for Fénis and then follow directions for Septumian.

'La Tchavana de Metsan' farm is a livestock farm that raises dairy cows and dairy sheep, which feed almost exclusively on pasture grass. It is located at the Alpe Metsan, in the municipality of Ayas at an altitude of 2000 metres, where nature reigns in days of peace and quiet. 

Products

Fontina DOP, fresh dairy products (ricotta, tomini, pasteurised milk), sheep's milk cheeses including Gran Gessato d'Ayas, sheep robiola, Bonbleu and Neige de Brebis.
The point of sale is open every day from 8 a.m. to 8 p.m.

The visit

The farm can be visited from 15th June to 15th September by prior reservation via Whatsapp at +39 347 7347523 (Luca Toja) a few days in advance.
You can visit the cowshed and milking area, the cheese dairy and the cheese maturing cellar. The owners will tell you about life in the mountain pastures and the history of the Bagnod family.
It is possible to visit the mountain pasture at the Alpe Metsan, which can be reached on foot from the hamlet of Mandrou (30 minutes, uphill path) or from the hamlet of Barmasc (1h15 along the Ru Courtod, flat path) - Accessible by car only by disabled people or people with mobility difficulties (via the dirt road located 500 metres before the hamlet of Mandrou).

Tasting sessions are available:
30-minute visit: 10 €
45-minute visit with tasting of 4 kinds of cheese: 20 €

Spoken languages: Italian and English.

How to get there

The farm can be easily reached on foot either from the hamlet of Barmasc, along the beautiful and easy Ru Courtaud walk, which can also be done by mountain bike or on horseback, or by climbing up from the hamlet of Mandrou on the path that offers a beautiful view of the Monte Rosa. 

The Jeantet family produces dairy products that bring out the authentic flavours of tradition. Founded many years ago, this small family-run business is committed to ethical livestock farming, the preservation of the local landscape and a system that respects nature. The cows spend the winter in the barn near the Sant’Orso meadow, but, as tradition dictates, late spring sees the herd move up to a characteristic family mountain pasture in Valnontey. 

The products

Fresh and mature cheeses, Fontina DOP, yoghurt, panna cotta and butter. 
The point of sale located in Rue Grand Paradis is open from mid-October to the end of May, while the one located at the Prasupiaz mountain pasture is open from June to mid-October. In Prasupiaz there is also a farm restaurant open from June to October.

The visit

The farm can be visited upon reservation to be made by e-mail or telephone. The visit includes a tour of the cattle stable and the cheese aging cellar. It is also possible to organize tastings of local products.

Number of visitors per visit: max 20/25.

Spoken languages: Italian, French and English.

How to get there

In winter, the farm is located on the right as you leave the village of Cogne in the direction of Valnontey, at Rue Grand Paradis 64. In summer it moves to Prasupiaz, in the hamlet of Valnontey, which can be reached by a gentle, flat walk of about 25 minutes towards the bottom of the valley

Costa del Pino is a family-run dairy farm situated at the entrance to the trail leading to the ancient mines of Cogne. Founded in 2017, it is a business with strong ties to the local area. 

The products 

High-quality cheeses, yoghurt, farm-made ice cream and cured meats. 
The shop is open seven days a week during the summer months from June to September; during the rest of the year, it is best to contact the farm directly. Vending machines are also available 24 hours a day, all year round, on Rue Bourgeois in Revettaz (bus terminal) and in the hamlet of Cretaz. 

The visit

Visits to the farm are possible all year round by booking in advance on +39 328 9036422, 4–5 days in advance. You can visit the barn, the cheese maturing cellar and the dairy where the milk is processed.
Tastings are available (by booking) for a maximum of 15–20 people.

Minimum number of visitors required for a tour: 5

Spoken languages: Italian and French.

How to get there

Once you arrive in the village of Cogne, follow the signs for the hamlet of Gimillan and continue to the hamlet of Montroz. At the hairpin bend, at the start of the path to the mines, continue along the dirt track for about 200 metres; the farm is on the right. It can be reached by car, bike or scooter.

Le Beson farm was founded in 2018, initially with just a few animals. In 2021, a new stable was built, where there are currently around 75 dairy goats and sheep! A variety of cheeses are produced and, in a smaller part, the Guichardaz family also cultivates 1 hectare of land for the production of vegetables, potatoes and red fruits. The farm is located in the beautiful setting of the Sant'Orso meadows in Cogne. 

The products

Production of fresh cheeses (primosale, ricotta, cacioricotta, stracchino, robiola), semi-matured cheeses (brie, goat cheese), mature cheeses (toma cheese, raclette, blue cheese), yoghurt, pasteurised milk, panna cotta. Seasonal vegetables, red fruits and potatoes. 

Point of sale at the farm in the hamlet Cretaz (please contact the farm for the opening hours) and at the 'Boutique agricole' shop in Rue Bourgeois 7 in the centre of Cogne (open Thursday to Monday throughout most of the year).

The visit

It is possible to visit the company all year round by prior booking at the following phone number +39.345.5909741, at least three or four days in advance. During busy periods for the farm, the visit may not be possible. You can visit the animal housing area, the cheese cellars and the dairy where the milk is processed. 

Tasting sessions are also possible (the final cost will be confirmed at the time of booking).

Number of visitors required for the visit: min. 5.

Spoken languages: Italian and French.

How to get there

The farm is located in the hamlet of Cretaz, at the end of the Sant'Orso meadows, where the Valnontey and Lillaz streams meet. 

In 1975 Pietro and Camilla started to make Fontina cheese in a small cooperative dairy in the lower Aosta Valley: today, this same dairy processes almost two million litres of milk a year, producing around 25,000 forms of Fontina ‘DOP’ (cheese with Protected Designation of Origin), in addition to fresh and matured cheese and butter.

Products

Fontina, Fresh and Matured Cheese, Flavoured Cheese, Reblec Cheese, Primo Sale Cheese, Salignun Cheese, Ricotta, Milk, Butter, Yoghurt, Desserts.
In addition to dairy production, the shop offers a wide selection of local products from the Aosta Valley. Open from Monday to Saturday from 8:00 a.m. to 12:00 p.m. and from 3:00 p.m. to 7:00 p.m., on Sunday from 8:00 a.m. to 12:00 p.m. and from 4:00 p.m. to 7:00 p.m.

Visit

The winery is open to visitors all year round, subject to booking by email or telephone (3533217975) at least one week in advance.
You can watch the company video in the tasting room and visit the maturing cellar.
Minimum number of visitors required for a tour: 20; maximum: 60 people.
It is also possible to book paid tastings at the shop.

Accessibility

The tasting room, the maturing warehouse and the shop are completely accessible to wheelchairs.

How to get there

If coming from Aosta, turn left half way along the straight road in Donnas, 20 meters after the dairy road sign.
If coming from Turin, turn right half way along the straight road in Donnas, 20 meters after the dairy road sign.

The family run farm was founded in 1972 to produce typical dairy products of the Aosta Valley.
Over time there have been changes with regards to the agricultural machinery, nevertheless the production of the various cheeses, the most known being the Fontina, has remained as it once was.
This unique feature ensures the authenticity of the farm product.

Products

Fontina cheese, toma cheese, reblec, ricotta, mozzarella cheese, yoghurt, tomino cheese, brossa and butter.
The shop is open every day from 8:00 a.m. to 1:00 p.m. and from 2:30 p.m. to 7:30 p.m.

Visit

The farm can be visited all year round upon reservation to be made by telephone at least one day in advance.
The visit includes a tour of the stable, the dairy and the aging cellar.
Cost of the visit per person: € 5.00
Tasting: from 2.30pm to 6pm, starting from €9.50 to €12.50 per person (drinks and desserts not included).
Number of visitors per visit: min 6
Languages spoken: Italian and French

How to get there

From the trunk road 27 of Great St. Bernard, take the regional road towards Valpelline; the farm is on the right hand side, at a lower level than the road.