The history of the exploitation of the pastures in Val d’Ossola is documented since the first half of the year one thousand. The Ossola mountain offers, even at high altitudes, vast expanses and well sheltered from the winds for grazing animals and, from these characteristics, the local mountain dwellers through the centuries have been able to take advantage of great cheeses. Very limited productions, a few hundred forms each year, they work in the months of July and August and made back down to the valley by mule or, in recent years, by helicopter.
The Bognanco pasture is located at 2000 meters climbing from the little village of Bognanco.
Serving suggestions: full-bodied red wines. aromatic honey. fresh fruit (pear Passacrassana). Black rye bread, porridge
Taste: very intense, flavorful, with alpine herbs notes and the stable
Aspect and texture: paste intense straw color, compact, with thick eye partridge or larger
Milk: vaccine, whole, raw
Ripening: 60 days minimum
Production period: Summer production