Parco dell'Alpe Veglia e dell'Alpe Devero

It is obtained by heating the whey obtained from cow, sheep, or goat's milk. It can be eaten fresh or sometimes also when it is mature, and in some areas it also gets salted and smoked. In the Ossola area, almost exclusively cow's milk is used, and the common shape reminds of an overturned basket. Some kinds of ricotta cheese should be mentioned: fat ricotta (mascarpa), pickled ricotta made with goat's milk, low-fat ricotta, and seasoned ricotta, which acquires a spicy and good taste after maturation.