Parco dell'Alpe Veglia e dell'Alpe Devero

It is technically a kind of cheese, but the differences in its processing regard the species of microorganisms used as enzymes, the incubation temperature, and the kind of milk to work; its density reminds a cream pudding and you can taste it au naturel or by adding fruit or mountain fragrances (honey, bilberries, blackberries, and raspberries).