1912: Rosa Pidello Rosso and her family

Toma cheese has very old origins. Even if the characteristics of this cheese are slightly different, its roots are widespread in many areas of Piedmont region, especially in the alpine valleys. Pantaleone da Confienza, doctor of the Savoia family, in his book “Summa Lacticinorum” (1477) talks about “Caseus Mordicativus”, the ancestor of Toma, a tasty and mature cheese, produced in the alpine valleys. The first written reference to Toma cheese dated from the eighteenth century. The Rosso family began to work in the cheese field at the end of the 19th century. Rosa Pidello Rosso began producing, maturing and selling Toma in Sordevolo, a small village in the Elvo valley near Biella. Today Sordevolo Toma cheese is particularly well known. During the mountain pasture season many herdsmen moved to the Ayas and Gressoney valleys in “Valle d’Aosta”. The cheese they produced was transported by mule or porters over mountain paths to Sordevolo in the Elvo Valley and placed in the Rosso family cellars. Rosa was succeeded by her three sons: Sisto, Camillo and Gillio. Gillio moved to Biella and along with his son Pier Luigi continued the activity of production, selection and maturing of typical Biella cheese products.
Today Pier Luigi with Franca, his wife, and Enrico and Riccardo. his sons, are continuing in their drive to improve the quality and the image of Biella cheeses like: Toma Piemontese P.D.O. (Biella), Valle Elvo skimmed milk Toma, Maccagno, or Gratin, a traditional local cheese. Pier Luigi Rosso Dairy has been using the “Gipin” (Biella’s carnival mask) as their symbol for 30 years to emphasise the company’s attachment to its territory and traditions.
Pier Luigi Rosso dairy collects and strictly controls the milk from 42 small breeding farms, situated in the Biella area. The cheese is made according to the traditional centuries-old recipes. The fresh cheese is stored in cellars, on boards of silver fir, where it is maturing for approximately 2 months.
The possibility to follow the production - from the milking parlour to the maturation - enables Pier Luigi Rosso dairy to ensure top quality and consistency in the finished product while maintaining total respect for tradition.