The many springs in the mountain pastures of the upper Elvo Valley, near Biella, have encouraged the production over the centuries of butter made from risen cream and toma cheeses made from the resulting skimmed milk. This is unlike the nearby Valsesia, known for Macagn made from whole milk.
Anything left after the butter and cheese have been made is used for various types of ricotta: fiurì (a liquid ricotta, eaten with polenta), mascarpin (a fresher ricotta) and srasc (an aged, smoked ricotta, formed into small balls). Pezzata Rossa d’Oropa cattle are farmed around here, a native, hardy breed well suited to the steep pastures.
Produced from June to September.
Upper Elvo valley mountain pastures, Biella province
Presidium supported by: Ecomuseo Valle Elvo e Serra
tel. +39 338 2131375
tel. +39 368 7546608
Arcangelo Rosso Baietto
tel. +39 015 65295