Aurelio Ceresa

Aurelio Ceresa’s business alternates between two headquarters, between the plains and the mountains: in summer on the Alpe Oregge in the Gran Paradiso National Park at altitudes from 1,400 to 2,400 metres, in winter at the Ollera dairy in None. The native breed goats and cattle that ascend to the mountain pastures feed only on grass. Their milk is processed raw and its cheeses are aged in crutin, natural cellars hewn into the rock, under the Gran Paradiso National Park quality trademark. In None they produce fresh cheeses all year round with whole Piedmontese milk from animals fed on self-produced forage according to a philosophy geared not to quantity but to the quality of the final product.

The aged cheeses feature both natural and aromatised toma, tuma dell’Oregge, goat’s caciotta and fontal, as well as nostrale stracchinato dell’Ollera, redolent of taleggio. The fresh cheeses include latte dell’Ollera, the delicate robiola del commenda, natural or with pepper, fiocco di None, fioccolino and cow’s and goat’s ricotta. At the agriturismo in None, run by Aurelio’s sister Elena, it is possible to have a meal and purchase the dairy’s products.

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