For some years here, cow breeding has also been combined with sheep breeding in the Vascoccia pasture, thus adding to the production the Gran Gessato d'Ayas, a long-aged fat cheese. On the farm table you can find, in addition to dairy products, sausages and cured meats produced at home, and the inevitable polenta which can also be tasted concia, i.e. seasoned with butter and plenty of fontina cheese!

Tip: ask the agriturismo staff to show you the cheese maturing cave, you will surely be impressed!

The La Tchavana farmhouse can be easily reached on foot both from Barmasc, along the beautiful and easy walk of Ru Courtaud, which can also be done by mountain bike or on horseback, or by going up from Mandrou on the path that offers a spectacular view of the Monte Rosa glacier.

In the summer months, the fresh and fragrant grass of the green pastures gives a touch of taste and particular goodness to mountain pasture fontine but also to all other dairy products: fresh milk, butter, cream, yoghurt, ricotta and primo sale as well as flavored tomes and then aged in the new cellar that has just been built!

This recently built mountain pasture is surrounded by meadows and pastures that share a wonderful view of Monte Rosa. Here the cows graze in the early summer months and then move a few meadows further up towards the Grand Tournalin Refuge to graze on the cooler grass.

The Nana valley can be reached both from St.-Jacques and from Mandriou via the Ru Cortot in an easy walk without too many difficulties. If you pass by, ask the shepherds to show you their maturing cellar, a small cave dug into the mountain that you absolutely must not miss!

Will it be the view of Monte Rosa that will make the cows happier and the cheese tastier?

A life dedicated to cattle breeding, this is the life of Silvia Vuillermin who, together with her husband Lorenzo, founded the Champoluc Chèvre company in an enchanted corner of the Val d'Ayas.

In Pallenc, a few minutes after Champoluc on the road that leads to Antagnod, is the stable of Silvia and Lorenzo. Their alpine chamois goats are really happy and it shows in the cheeses they produce. Not only do they really taste like goats, but they refine in an ancient natural cellar that you absolutely must visit.

In fact, their goal was not only an alternative choice and a farm, but above all the production of high quality: they wanted their goat cheese to be the best in the whole valley.