The milk used must come exclusively from cows of typical Alpine breeds, raised in the municipalities of the Upper Grana Valley: Castelmagno, Pradleves, and Monterosso Grana. Processing is exclusively raw, and aging must preferably take place in caves.

Characteristic aroma, very harmonious and delicate in young forms. It becomes more savory and pleasantly spicy with aging.

Crumbly and grainy, ivory white in color. As aging progresses, it takes on a more compact structure with an ochre yellow color.

Excellent to enjoy on its own or with a slice of homemade bread. A structured and full-bodied red wine is recommended, such as Barolo, Barbaresco, or Nebbiolo.

Castelmagno is called the King of Piedmontese cheeses and has very ancient origins. Legend has it that Emperor Charlemagne was fond of it, and perhaps its name derives from this. The first official document recording its existence is an arbitration ruling from 1277.

The additional designation "di Alpeggio" is awarded only if the Castelmagno has been produced with milk from cows kept grazing in mountain pastures during the summer period and fed with local herbs. The entire production process must take place in the mountain dairy above 1,000 meters.

Intense and distinctive aroma, pleasantly savory, with notes of cooked milk, dried fruit, hay, mushroom, and undergrowth.

Crumbly and grainy texture, white in color. Pearly or yellowish. As aging progresses, it develops a more compact structure with possible greenish-blue veining.

Perfect to enjoy on its own or with a slice of homemade bread, it pairs beautifully with honey or wild berry preserves. It is particularly suitable in the kitchen as a condiment for gnocchi.

The supply chain for this cheese is extremely short; everything takes place at high altitude, from milking to milk processing, through to the aging of the wheels. It can be produced exclusively with summer cow's milk, when the cows' diet includes varieties of mountain pasture herbs and flowers.

A semi-cooked cheese made exclusively with raw cow's milk. It is characterized by a cylindrical shape with flat or semi-flat faces, and its weight can vary from 1.8 kg in smaller wheels to 9 kg in larger wheels.

Harmonious and fragrant, with notes of milk, butter, and bread. The flavor becomes increasingly intense as aging progresses.

Soft, with fine and evenly distributed eyes. Straw-white in color.

Excellent in Piedmontese cuisine for creaming risottos or filling savory pies. Perfect paired with still white wines.

Toma Piemontese PDO is a naturally lactose-free cheese. No industrial processes are used to eliminate it, but rather a long aging process that transforms the lactose and progressively reduces its quantity.

Semi-fat pressed cheese produced exclusively in the province of Cuneo throughout the year. The milk used is cow's milk, possibly supplemented with small quantities of sheep's/goat's milk. It can be made in square or cylindrical form.

Delicate, fine, with medium aromatic intensity when young. Intense, moderately spicy and savory when aged.

Rather firm structure, elastic with very small scattered and irregular eyes. White or ivory color.

Pairs delightfully with bacon and speck, excellent with honey or jams. Perfect with a glass of red wine such as Barbera or Dolcetto.

In the past, products from mountain pasture dairies traveled by mule down to the valley, and square forms could be stacked more conveniently. It owes its name to Lake Raschera and the Raschera pasture located at the foot of Mount Mongioie.

The production area for both the milk and the cheese, including the aging process, encompasses the entire territory of the province of Cuneo. A pressed cheese made from raw cow's milk, it is traditionally used as a table cheese.

Pleasantly fragrant and moderately savory. Hints of milk, yogurt, and melted butter.

Fairly firm and elastic, with pronounced, widespread, and irregular eyes.

Perfect for grating over pasta dishes or risottos. It pairs well with fruit jams. Best accompanied by full-bodied red wines.

Bra cheese is an integral part of the history and culture of the province of Cuneo. The city of Bra, which takes its name from the Lombard word "brayda", gives its name to the cheese as it was the primary market for the product in ancient times.

A pressed cheese with a compact texture and intense aromatic notes, produced from raw cow's milk. It has a cylindrical shape with flat faces, a diameter ranging from 30 to 40 cm, and a weight varying from 6 to 9 kg per wheel.

Savory and intense, with animal and dried fruit notes. Pleasantly spicy, intensifying with aging.

Rather firm, hard, with very small, irregularly scattered eyes throughout.

Pairs perfectly with fruit preserves, grapes, honey, and fruit mustards. Recommended with intense, structured wines such as Barbera or Nebbiolo, or with IPA beers.

Bra PDO Duro is characterized by a darker, harder rind. The flavor is decidedly more savory and spicy in Bra PDO Duro. The wheels are cylindrical, with a diameter of 30-40 cm, a height of 7-9 cm, and a weight of approximately 8 kg.