Pier Luigi Rosso dairy cheese is typical from alpine area near Biella. This cheese, made with milk of the cattle breeds "Pezzata Rossa d'Oropa" (Red dappled) and "Bruno Alpina" selected rennet and salt, has been ripened, following the traditions, in underground cellars, on boards of silver fir-wood. For three months the whole cheese has been turned over and massaged every week. Ideal humidity and temperature conditions have followed the maturation of the cheese, which, after completing the ripening, with development of noble moulds on the rind has refined harmoniously in its taste and flavour. The optimal way to preserve this cheese in the fridge is to wrap it up in a fabric cloth, over which must be placed a plastic wrap, and to keep it at a temperature between 4° and 8°C. After the first cut it will be necessary to adhere a plastic wrap to the cutted side to avoid it from drying up. This cheese matches with aged, full-bodied red vines. This cheese must be eaten at room temperature. So it is suggested to take it out of the refrigerated place where it has been placed, at least one hour before eating.