Caseificio dell' Alta Langa

Based out of Bosia, a little village of the Alta Langa area in the Piedmontese Hills, Caseificio dell’Alta Langa curates handmade cheeses. Their production comes from traditions handed down by the indigenous people living in the area. With over 600 years of cheese making experience, they strive to create maximum uniformity of productions. Relying on the stark experience and sensitivity of their hands instead of big and modern machinery, they prefer to use small basins and manual skill, thus allowing the utmost care of the curd and ripening process. Also utilizing high technology tools and an internal laboratory, they are able to assure the best hygiene and safety of all their products. With very little breeding of goats and unadulterated land, sheep and cows, Caseificio dell’Alta is able to create small size mixed milk cheeses in which they call the “langorala” tradition. Hoping to keep their grandparents’ tradition alive, they hope their soft-ripened and mixed-milk cheeses can spread all over the world and can be recognized for its pure craftsmanship.