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Formaggio del Monte Cistella


This cheese comes from the Northern area of Ossola Valley and it takes its name from Monte Cistella ( m s.l.m. 2880 ) , one of the peaks of the Lepontine Alps . In such an environment the grassland pasture or perennial grass has always been the main item in the crops . It follows a strong development of animal husbandry and an abundant and excellent dairy production , of which the cheese Monte Cistella is example.

Organoleptic characteristics
Aspect and texture: pasta pale yellow , soft, supple on the palate
Taste: delicate, sweet with obvious hints of fresh milk
Serving suggestions: rosé wines , dry white or spumatizzati . Acacia's honey. dried figs . Well it suited as a base for fondues .
Technical characteristics
Milk: vaccine pasteurized whole
Production method: artisanal
Paste: natural color , slightly pale , has a small light and widespread eyes
Salting: in brine
Ripening: 45 days minimum
Production period: all year
Fats: 45% Mgss
Weight: 1,8 kg about
Size: d 18 cm, h 4/5 cm
Producers: farmers in Valle Antigorio (North of Piedmont)