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This great mountain cheese is produced in the Grana valley in the municipalities of Monterosso, Pradleves and Castelmagno. To be called “d’Alpeggio” the herds must graze at an elevation of at least 900 mt above sea level. It is a semi-hard cheese with a crumbly, dense and grainy texture and a very strong and spicy flavour. As it ages it develops a creamier consistency near the crust.
FRESH PRODUCT WITH SHORT SHELF LIFE.
Cow’s milk, sheep's milk, rennet, salt.