The Grigio Alpina cow is one of the oldest inhabitants of the Alps. Raised in marginal, extreme environments, like high-altitude farms, it can adapt perfectly to difficult mountain conditions. Of medium size and weight, it has robust limbs and particularly strong hooves. The coat is pale gray, with darker shading. Hardy and frugal, it has an innate instinct for seeking the best forage and will venture up to remote pastures that are inaccessible to other cattle breeds.
Cheese is made from Grigio Alpina milk during the summer pasturing period, from June to September, and ages from 2 to 12 months. Kaminwurz and smoked beef are produced year-round.