Rotondella is a cheese with a bloom on the rind, meaning that it is covered in a characteristic layer of white mould.

Bianchino is made using the milk from the evening and morning milkings, with the addition of whey from the production of the previous batch (starter culture). The cheese is dry salted with sea salt and aged for an average of 10–15 days.

The technology used to make this cheese is partly based on the methods applied to make typical southern Italian cacioricotta. The unique aspect of the method preferred is that milk is heated to about 85 °C before rennet is added and processing begins. This is a fresh cheese sold after very short affinage (about a week), and it is made only in spring and early autumn.

Caprulin is produced using a technique similar to Bianchino, but differs in that the paste is salted, rather than the rind, and init struncated pyramidal shape, characteristic of French cheeses. Caprulinis also available flavoured with herbs and with chilli.

A production protocol has been drawn up for Chevrin delle Valli di Lanzo and a label has been created in association with the Mountain Community of Lanzo and other producers in the valley, in order to promote and develop an historical local product.

Civrin della Val Chiusella is a traditional product of the Val Chiusella and is briefly aged for around a couple of weeks. A few years ago a producers’ association was established that has drawn up a production protocol.

“Crema contadina”is a cheese made from whole milk, which is salted in brine (water saturated with salt, of variable concentration). The cheese has as mooth, dense, spreadable paste.

The production process for “Fior di Robiola” is the same used for “Tomino fresh” (see following profile). The differences lie in the shape, the number of times the cheeses are turned(4–5), and the drying out performed at room temperature (approx. 25°C) for4hours. These procedures enable greater drainage of the whey (synaeresis) and acidification of the curds.

Frescot is a robiola-type cheese. The milk is left to stand at a temperature of 18°C for approximately 24 hours before use.

“Paglieretta”belongstothe“Paglierina” family of cheeses that area speciality of the provinces of Turin and Cuneo, whose name is derived from the fact that they were once aged in straw, which promoted the formation of the white mould on the rind and left the characteristic striped pattern on it. A characteristic of these cheeses is their ability to age very quickly, developing a tangy aromatic flavour, particularly if sheep’s  milk is used in their production. In the late 19th century the name “Paglierina” was registered as a trade mark by Cesare Quaglia, the owner of the dairy located in San Francesco al Campo, in the province of Turin. “Paglierina” is featured in the “Cheeses“ category of the list of Piedmontese Prodotti Agroalimentari Tradizionali (Traditional Agri-FoodProducts) (RegionalGovernment Decreeno.46-5823dated15/04/2002).

“Paglierine”denotes a traditional type of cheese with ancient origins from the provinces of Turin and Cuneo. These cheeses were characterized by their ageing process–probably carried out on straw racks, from which their name is derived–that left a characteristic striped pattern on their soft rind covered in whitish mould. At the end of the 19thcentury Cesare Quaglia, the owner of the dairy of the same name in SanFrancesco al Campo in the Torino area, gave the cheese the name “Paglierina” and registered it as a trademark. Today Caseificio Longo is the owner of the trademark. “Paglierina” is featuredinthe“Cheeses“ category of the list of Piedmontese Prodotti Agroalimentari Tradizionali (Traditional Agri-Food Products) (Regional Government Decree no. 46-5823 dated 15/04/2002).

“Paglietta”belongs to the“Paglierina“ type cheese that is a speciality of the provinces of Turin and Cuneo,known bya variety of names, almost all based on paglia,the Italian term for “straw”.These cheeses not only share similar production processes, but also the interesting fact that they were formerly aged on straw mats (no longer used), which left characteristic stripes on their soft rind. This ageing technique also promoted the growth of whitish moulds on the rind. “Paglierina” is featured in the“Cheeses“ category of the list of Piedmontese Prodotti Agroalimentari Tradizionali (Traditional Agri-Food Products) (Regional Government Decree no. 46-5823 dated 15/04/2002)

The cheese has an unusual, charming shape and is produced from a single milking. Coagulation is triggered by whey rennet and kid rennet; the whey rennet is manufactured by the farm using whey from Tuma Frola processing. When processing is complete, the cheeses are removedfrom the moulds, left to age for about three weeks in an affinage chamber at a temperature of 9°C and 89% relative humidity. Piramide is made from May to early autumn, and also comes in a flavoured version.

Plaisentif, Plaisentif,is a toma produced inthe Alpine pastures in full bloom (midJune–mid-July),hence its alternative name of “Cheese delle viole”(“violet cheese”). The  production area is concentrated in the Val Chisone, where its manufacture is documented at least as far back as five centuries ago. In 2007 the producers of Plaisentif formed an association and registered their cheese trademark and production protocol with Torino Chamber of commerce. Around 1,000 Plaisent if cheeses are produced annually, each numbered and branded. The “Fiera del Plaisentif” (“Plaisentif Fair”) is held in Perosa Argentina on the third weekend of September, during the “Poggio Oddone Terra di Confine”event, offering gourmets the opportunity to purchase the legendary cheese. Agù’s Plaisentif bears the manufacturer’s name, CE mark and batch number.

Caseificio Pezzana’s La Prataiola cheese shows the typical traits of Paglierina, a product listed as a Piedmontese cheese in the “Prodotti Agroalimentari Tradizionali”register(G.U. N.143,21/06/2016). La  Prataiola is initially a mild cheese that acquires piquancy as it ages. The ideal time to savour its flavour and aromas is when the paste is runny.

This Ricotta is made from the whey that separates from the goat’s milk in the production of the cheeses. 10% of whole milk is added to the heated whey, and this mixture is heated again until it reaches a temperature of approximately 85°C. The ricotta is removed from the vat with a slotted spoon and placed in perforated baskets, where it is allowed to drain.

Robiola d’Alba is a very fresh, typical Piedmontese cheese from the Cuneo Langhe district, a product listed as a Piedmontese cheese in the “Prodotti Agroalimentari Tradizionali”register(G.U. N. 143, 21/06/2016. Caseificio Pezzana produces classic Robiola as well as Robiola and Robiolina (100g) variously flavoured with paprika, chives and truffle.

Bermond’s Robiola di San Sicario is a typical goat robiola cheese. It is produced from March to October using milk from a single milking. A very fresh cheese, with very moist paste that must be consumed quickly to enjoy the best of the intense taste and aromas it unleashes.