Also in Valsesia, as in Ossola Valley, it exists and resists the tradition of transhumance and of alpine pasture.
The shepherd-cheesemaker climbs mountains with his cattle reaching 2250 mt altitude, moving from pasture to pasture looking for the richest and most nourishing herbs.
The result is a cheese with a typical structure with in evidence an herbaceous and intense perfume.
It is also produced the version "di casa" (during winter), respecting the availability of the milk.
