Making cheese on the farm and in the malga is not like working in a dairy; there are no precision tools, everything is done by hand and by eye, following experience and instinct. Every gesture is always repeated the same and differently at the same time, because raw milk is a living food and the days are never the same. And this is the uniqueness of the flavors of the Bossico’s plateau cheeses, produced only by five farms that, with tradition, passion and good nature, ensure that in each cheese one can also savour the emotions and aromas of the mountain and the lake below. .
The cheeses produced range from aged cheese, to formaggella, ricotta, stracchino and primo sale, and can be purchased directly at the farm or in the shops located in the town of Bossico.