Vallet Pietro is a family producer. All of the cheese is salted by hand. For the last 15 days, each wheel is treated to the “affinage” process. This involves putting the wheels in their own underground cave with a stone floor which they pour water over to create humidity. This helps with the rind development and improves the flavor of the cheese.
Located high in the alps, at the intersection of France, Switzerland and Italy, where Vallet Pietro sources milk from independent farmers, chosen solely for their quality milk which is delivered directly from each farm.