Lo Copafen

In Chambave, in the hamlet of Septumian, the Azienda Agricola Lo Copafen is run by the Perraillon family, farmers for four generations. The farm lies on the valley floor, a few minutes from Fénis castle.

My opinion

Every time we stop at Lo Copafen, we stock up on saouseusse (local sausages), mocetta and fontina. And I can never resist asking to see the cellar where the cheeses mature: a superb space, with a little waterfall inside. You really feel you are in the Aosta Valley!

Cows, goats and summer pastures

The family raises about 80 cows of the Aosta Valley breed and 40 goats. In summer the herd goes up to the alpine pastures of Crespin (Brusson) and Chavanne (Ayas), where the milk is also processed.

The rest of the year, the milk is made into cheese every day in the farm’s dairy.

The cheeses

Fontina DOP, from the valley floor and the alpine pastures, including one aged over six months.
Cow’s milk tommes: mild, alpine, aged or with herbs.
Goat’s cheeses: small tommes, robiolas and a blue goat’s cheese.

Part of the ageing can be seen in the vaulted stone cellars, where wheels and tommes rest on long wooden boards.

And more

The farm also sells butter, yoghurt, creams and desserts, a Fontina fondue and cured meats made from its own beef: mocetta, small salamis and boudin.

At the entrance, the « Latteria di una volta » displays the tools of a traditional dairy: a copper cauldron, a butter churn, wooden moulds and other old utensils.

Buying and tasting

Everything is sold in the farm shop, open every day, as well as at local markets and online. Outdoor tables let you taste on the spot. Groups can book a visit with a tasting. You can also order by WhatsApp or e-mail, with delivery anywhere in Italy.