Ossolano (PAT): A full-fat or half-fat cheese with a semi-cooked paste obtained with whole cow’s milk, or sometimes, semiskimmed milk. It is produced in the Ossola Valleys (Verbano Cusio Ossola), and it has a cylindrical form with flat ends and a diameter of 30 to 40 cm. The lateral surface is straight and slightly convex with a height of 6 to 10 cm and its unit weight is between 5 and 7 kg. The rind is smooth and elastic and has a light brown colour tending towards red. The paste, a straw-yellow colour, is compact with fine and widely distributed holes. Its flavour is sweet, delicate and aromatic. The first written references to this cheese date back to 1006, and a document in which the Bishop of Novara, in exchange for leasing a farm in the Ossola area, asked for some locally made cheese as payment.
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