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Cravariola Ossola toma

Product
The fact of using the alpine huts in the Ossola Valley has been recorded since before the beginning of the first century.  The Ossola mountain, even at considerable altitudes, provides open spaces that are well protected from the winds and suited to pasturing animals and the local alpine hut dwellers have made the most of these elements in their production of excellent cheeses.   They have a very limited production with only a few hundred forms each every year, which are made in July and August and brought down to valleys on donkeys or, over the past few years, by helicopter.
The Cravariola alpine pasture lies in the north-eastern part of the Ossola area, towards Italian Switzerland and the Maggia Valley. It is effectively a historic Italian enclave on Swiss territory.

The fact of using the alpine huts in the Ossola Valley has been recorded since before the beginning of the first century.  The Ossola mountain, even at considerable altitudes, provides open spaces that are well protected from the winds and suited to pasturing animals and the local alpine hut dwellers have made the most of these elements in their production of excellent cheeses.   They have a very limited production with only a few hundred forms each every year, which are made in July and August and brought down to valleys on donkeys or, over the past few years, by helicopter.

The Cravariola alpine pasture lies in the north-eastern part of the Ossola area, towards Italian Switzerland and the Maggia Valley. It is effectively a historic Italian enclave on Swiss territory.

Organoleptic characteristics
Aspect and texture: compact, intense yellow paste with elongated, small or larger holes
Taste: very intense, flavourful with traces of alpine grasses and stable
Serving suggestions: full bodied, red wines. Aromatic honey. Fresh fruit (Passacrassana pears). Black rye bread and polenta.
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: alpine pasture
Paste: cooked, pressed
Salting: dry and in brine
Ripening: at least 60 days
Production period: summer
Fats: 45 % F-Dm
Weight: 5-7 kg
Size: 30-40 cm diameter, h. 10-15 cm
Producers: dairies from the Cravariola alpine pasture