The first certain data on Valle d'Aosta Fromadzo can be found in a note of the 'Summa lacticiniorum' written by Pantaleone da Confienza, in 1447, July 9th, and dedicated to the cheeses of the Valley. Since ancient times this cheese has always been a delicious alternative to the typical Fontina cheese: the excess milk produced to make Fontina cheese was used to produce Fromadzo, which had also the great advantage of having a longer period of preservation and of having a lot of proteins, typical of low-fat cheeses, in a period when food resources where very scarce.
The Valle d'Aosta Fromadzo is highly digestible, and is particularly indicated in low-cholesterol diets. If the maturation period is prolonged, it can be used as grated cheese; if it is fresh it can used in the kitchen in the preparation of rice-based dishes or meat, and in numerous typical recipes of the traditions of this Northern Valley. The cheese is well accompanied by local wines such as Enfer d'Arvier, Torrette, Chambave Rouge, Arnad'Montjovet and Donnas.
The product can be recognised by the 'Vallee d'Aoste fromadzo' mark applied on the flat face of the form and a series of words branded along the rind of the cheese carrying the name of the product.