Oira Cheese in grape must- circa 400gr


VAT included

Milk Cow

Flavoured with Prunent grape must

A local tradition of the Ossola Valley

Shelflife: 30-45 days

The Oira Cheese is a ‘homemade’ Ossola Valley ‘toma’  made in a small local dairys and immersed briefly in the grape must from the typical wines of the area. One such grape is the  ‘Prunent’ a rare type of Nebbiolo.

Although the must does not penetrate the cheese and only colours the rind, it does, however, add flavour. This is a fairly new method of production but, nonetheless, it brings together two products with centuries of history behind them – the Ossolana Toma and Prunent a unique wine of the Valley.

Ripening of the Oira cheese takes about three to four months. The producer, Guffanti, has restored a sixteenth century cellar situated next to the local dairy in the small mountain village of Oira, not far from Domodossola, for the ripening of this Prunent Ossola Toma.

To best enjoy this cheese we suggest serving it on its own with an aperitivo, paired with a full-bodied red wine such as a Nebbiolo. It can also be quite tasty served with rye bread or mixed in with our polenta by Mulino San Giorgio.


It is our priority to pack and ship the products securely. All the different types of cheese are vacuum-sealed and we use dry ice and thermal bags.

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Wine (or bottles in general) are shipped using inflatable bags and are designed to protect them throughout the journey. We remind you that all packaging can be easily reused.

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MILK, rennet, salt. Non-edible crust. Refined in vinacce.

Techical sheet

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