A semi-soft to semi-hard cow’s milk cheese from Italy’s Aosta Valley, known for its creamy, nutty, and savory flavor that intensifies with age. It has a pale yellow interior, a thin orange or beige rind, and a fat content of about 45%, making it rich and melt-friendly for cooking.

Key Characteristics
Origin: Aosta Valley, Italy (production now also in Denmark, Sweden, U.S., Canada, Argentina).
Milk source: Cow's milk.
Texture: Semi-soft when young; becomes firmer with aging.
Color: Pale yellow interior with small holes.
Flavor: Mild, creamy, and buttery when young. Distinctively nutty and savory, with stronger nuttiness as it ages. Non-Italian versions (e.g., U.S., Denmark, Sweden) tend to be milder, softer, and have more holes.
Aging: Typically 3 to 5 months.