The history of the exploitation of the pastures in Val d’Ossola is documented since the first half of the year one thousand. The Ossola mountain offers , even at high altitudes , vast expanses and well sheltered from the winds for grazing animals and , from these characteristics , the local mountain dwellers through the centuries have been able to take advantage of great cheeses . An emblematic case is represented by the summer production on Alpe Monsera (2,100 meters above sea level): very limited quantities, of a few hundred wheels per year each, processed in the months of July and August and sent back down to the valley on the back of a mule.
