Seras is the last cheese obtained in the cheese making chain using whole milk, following the production of Fontina or Toma. It is a premium ricotta, pale in colour and with a slightly acid and savoury flavour.

It has very old origins, so much so that its name is mentioned in manuscripts and documents dating back to 1268: in fact, it would appear  that the dairymen of that time produced it for the noble families who lived in the castles of the Valle d'Aosta.

It is eaten mostly fresh, sliced into portions and accompanied with polenta or with boiled potatoes, or seasoned with oil and pepper and eaten with wholemeal bread. Seras is mixed with garlic, oil, salt, chilli pepper, juniper, fennel and cumin to make Salignon.