The high pastures

The grass is greener up here, as you can see. And it probably tastes better, too. That must be what the first herders to bring their animals up to the high pastures thought: they appear to have been Raeti, a people of Etruscan origin who lived in the Eastern-Central Alps. It’s an ancient practice, but one that continues on today. Here’s how it goes: towards the end of May, the herders drive their animals up to the high Alpine pastures, and they stay the whole summer. Up here, the animals graze on the grass and flowers of the meadows, like the alpine clover, a species native to the Valle d’Aosta that flowers in July and August. Animals that eat its pink and white flowers produce a rich, aromatic milk. The same rich and aromatic flavor that you can taste in the cheeses made from it, like Fontina.

In September, with the arrival of Autumn, the herders and their cattle go back down valley, carrying the wheels of cheese, which will need at least another three months of aging before they’re ready.