Authentic Toma cheese is only truly “genuine” when made the old-fashioned way. In Valle d’Aosta, that means crafted by farmers who manage their animals themselves—grazing them on Alpine slopes during the summer and sheltering them in stables throughout the colder months. Fortunately, this artisanal approach is still alive here.
Chez Duclos: A Family Tradition
One such family preserving this tradition is the Duclos family in Gignod (Aosta). At their business, Chez Duclos, they create a range of exceptional dairy products, from Fontina and Toma cheese to various other milk-based delicacies. Their counter showcases homemade specialties such as Mozzarella, Tomini, Blue Black Cheese, Ricotta, Stracchino, Crema Stracchino, and even traditional La Brossa (a creamy, ricotta-based sauce used like béchamel). They also produce butter, cream butter, panna cotta, and yogurt—all meticulously prepared by Lorenzo Duclos, his wife Flavia Sonsini, their sons, and daughter-in-law.
Lorenzo, the family patriarch and founder, proudly showed me the cellar where they dry and age the cheeses. Flavia manages the shop counter, eagerly sharing the products with customers, while their son Christian took me through the impressive production facilities. Each day, their work begins as early as 4 a.m. “It’s hard work,” Christian admits, “but also incredibly fulfilling.”
A Taste of Tradition
After seeing the production process, I walked over to the stables, where the cows rested inside, still unable to graze outside due to the snow-covered mountains. The connection between the Duclos family and their livestock was clear and moving, each animal essential to their process of producing pure, high-quality dairy products.
A Local Recommendation
I first heard about Chez Duclos from a vendor selling cibo di strada sandwiches in Aosta who uses their cheeses. It was a recommendation well worth following! Chez Duclos’s milk products are as fresh and genuine as it gets.
Visit Chez Duclos
Address: Fraz. Petit Quart, Gignod (Aosta)
Email: casiulla@gmail.com
