Seras is the last cheese to be made in the whole-milk cheese-making chain, after the production of Fontina or Toma cheese. It is a fine ricotta cheese, light in colour and with a slightly acidic and savoury flavour.
Its origins are ancient, so much so that its name appears in manuscripts and documents dating back to 1268: it seems, in fact, that the cheesemakers of the time produced it for the noble families who lived in the castles of Valle d’Aosta.
It is mostly eaten fresh, cut into slices and served with polenta or boiled potatoes, or seasoned with oil and pepper and combined with whole-wheat bread. Salignon is made by mixing Seras with garlic, oil, salt, chilli pepper, juniper, fennel and cumin.
