Typical Alpine cheese, produced in Val d’Ossola with raw whole cow milk, processed immediately after milking. Produced from June until mid-July and from September to October. The pasta has an elastic structure e soft straw-yellow colour. The flavour and aroma are linked to seasonal variations of mountain herbs, resulting more intense and fragrant with aging.
Very rare delicacy produced in the Langa area with an intense and fragrant flavour suitable for accompanying table cheeses such as goats cheeses, mountain cheeses, creamy cheeses, robiola di Roccaverano etc.
