Formaggio d'Antigorio al Prunent is a 'homemade' Ossola toma cheese - that is, from the valley floor - produced by a small Ossola dairy: it is immersed for a short time in the must of the area's typical vine, 'Prunent' (a variety of Nebbiolo), which does not penetrate the cheese, but flavours it and colours the rind. This is a recent process, but one that combines a cheese and a wine with centuries of history behind it.