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.
|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.|
|Milk:||full fat, raw, cow’s milk|
|Production method:||alpine pasture|
|Salting:||dry and in brine|
|Ripening:||at least 60 days|
|Fats:||45 % F-Dm|
|Size:||30-40 cm diameter, h. 10-15 cm|
|Producers:||dairies from the Cravariola alpine pasture|