Aurelio CeresaAurelio Ceresa’s farm is divided between the mountain pasture of Alpe Oregge in the Gran Paradiso and the Ollera dairy, down on the plain at None. In the mountain pasture goats and native cattle breeds graze freely during the summer and their milk is processed raw into cheese, which is matured in traditional crutin, grottoes hewn into the rock. This old-fashioned method gives them a unique, distinctive flavour. Mature varieties include natural and aromatised tomas, cow’s and goat’s milk blues, and the soft Tuma dell’Oregge with its mountain herb aroma, goat’s caciotta and Fontal. Fresh produce includes the milk of the Ollera dairy, the Fioccolino tomino, the delicate Fiocco di None, the creamy Robiola del Commenda, Delicata and ricotta, with its taste of fresh milk. All products are on sale directly at the dairy and at the agriturismo in None (now a fattoria didattica, or educational farm) run by Aurelio’s sister Elena.
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