Ossolano

Up until 1000 BCE, Ossolano was known as Nostrano delle valli Ossolane, and it is still today produced in the Alpine valley of Ossola which is nestled along the Toce River in the northernmost province of Piedmont. Ossolano is a semi-hard cheese made with whole cow's milk from the Bruna Alpina breed, and it is available in four different varieties: Ossolano (aged for 60-180 days), Ossolano Vecchio (aged for 180-360 days), Ossolano Stravecchio (aged for a year or longer), and Ossolano d'Alpe which is a mountain cheese produced only during summer months.

Ossolano has a sweet and delicate flavor, characterized by the natural aromas of Alpine pastures. It is typically enjoyed either as a snack, with rye bread and cherry tomatoes, or melted over potatoes, polenta, pasta or gnocchi. While matured Ossolano is excellent with full-bodied red wines, younger versions are best paired with light, white wines.