Alpine Cheeses from Val d'Ossola

Redazione Mantegazza Formaggi

Raw-milk alpine cheeses from the Val d'Ossola: intense flavours, cave-aged varieties and authentic mountain tradition.

The Val d'Ossola, in the Piedmontese valleys bordering Switzerland, has been a great cheesemaking territory for centuries. High-altitude pastures give the milk — and therefore the cheeses — an unmistakable aromatic profile. Here is our selection of raw-milk alpine cheeses.

Vaca Straca

Raw cow's milk cheese aged in the cave of San Lucio. Constant temperature 5–10°C, humidity 87–95% and fresh mountain air: creamy heart and excellent depth of flavour.

Code 368101.8 kg

Pizzo Tre Signori

Raw cow's milk cheese named after the mountain on the Orobie Alps ridge. Rich milky flavour and unique aromatic intensity.

Code 368112 kg

Toma Alpeggio Vigezzo

Raw cow's milk alpine cheese from the Vigezzo valley in Val d'Ossola. Soft, elastic paste of deep yellow colour with classic eyes. Pleasantly spicy finish.

Code 3681212 kg

Toma Fiore d'Alpe

Raw cow's milk cheese from the Valsesia. Rich bouquet of scents and aromas thanks to the addition of alpine herbs. Aromatic and delicate flavour.

Code 368142 kg

Toma Alpeggio Vigezzo Misto Vacca/Capra

Raw cow and goat (40%) milk alpine cheese. Soft, elastic straw-yellow paste. Intense spicy finish enhanced by the goat milk.

Code 3681312 kg

Taleggio DOP a Pasta Cruda

Raw cow's milk cheese with soft, creamy paste, thin wrinkled rind. Full flavour with aromatic notes.

Code 363232 kg

Available in limited quantities, on a seasonal rotation. Contact us for availability.

Contacts

We are in Lozza (VA), a few minutes from Varese.
We reply within 24 hours.

AddressVia Volta 8 — 21040 Lozza (VA)

Phone(+39) 0332 261001

Fax(+39) 0332 811692

Emailinfo@mantegazzaformaggi.it

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