OSSOLANO DOP

A typical cheese from the Verbano Cusio Ossola Province which has been granted Protected Designation of Origin status: OSSOLANO DOP (PDO).  The production area of Ossolano PDO covers 38 municipalities in the Verbano Cusio Ossola Province.

Ossolano PDO cheese is made exclusively from whole cow's milk from two to four successive milkings in the period from 1 January to 31 December each year. Ossolano d'Alpe' PDO cheese is obtained exclusively from whole cows' milk from one to two successive milkings, during the period from 1 June to 30 September each year, and is made from milk produced and cheesed in mountain pastures located in the same defined area, at altitudes of not less than 1 400 metres above sea level.

Ossolano PDO has a minimum maturing period of 60 days.

 

 

 

Organoleptic characteristics

Aspect and texture
cylindrical shape with straight or slightly convex heel and flat faces
Taste
harmonious and delicate aroma, linked to the seasonal varieties of flora, becoming more intense and fragrant with ageing.
Serving suggestions
Full-bodied red wines. Aromatic honey. Fresh fruit (pears, cherries, oranges...). Black rye bread, polenta

Technical characteristics

Milk
whole, pasteurized
Production method
artisanal
Paste
presseds
Salting
dry
Ripening
60 days minimum
Production period
all over the year
Fats
32% Mgss
Weight
about kg 6-7
Dimensions
diameter 29-32 cm about, h 6-9 cm about
Producers
Cheemakesr in VCO area
Whole cheese code
7500111
Cutted cheese code
7500112

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