In the municipality of Gressan, among the apple orchards and hayfields, we can find the barn of the Bonin family. Everything started in the 70's, by Daddy Gildo and Mama Rosanna, with only one cow and a lot of goodwill. Before and after steelwork, Guild looked after the animal, while Rosanna was carrying a 5-liter bucket of milk every day on foot. Then, in 1989, the turning point: Guild and Rosanna decided to build the stable at Gressan and take over Grimondet - a mountain in Pila - as a mountain pasture. Today, this extraordinary project includes 65 stall cows and 140 in alpine huts.
In 1999, Sandro, the son of Gildo and Rosanna, came into the scene, who in that year began to join his dad in the production of the fontina in the alpine. From that moment on, nothing will be the same for him: he will devote himself to the cow's milk and cheese making, also achieving the gold medal of excellence at the best alpine Fontina in 2011 and 2016, and winning 4 more places among the best 10 in subsequent years. The secrets of the taste of his Fontina are many, learned in more than 15 years drawing from his father's experience, but Sandro has no trouble revealing them, telling us how his alpine works. Watch the video to find out!