Production

Pier Luigi Rosso dairy prepares the cheese in the traditional Biella way. The milk is filtered and then thermized or raw-processed or pasteurized. The processing takes place in a cauldron. The curd is cut into different sizes according to the type of cheese one is making. The curd is transferred into the moulds where it gets its shape. After being turned it is placed in the warming room where it loses any residual serum and after being turned again the cheeses are branded. When the cheese has reached the required Ph, it is placed in the salting vats for a period of time which is proportionate to its size. When the salting is finished the cheese is taken to the maturing room. . Every step of the working process is strictly controlled to guarantee the highest quality of the final product.