Piedmont Cheese

Bosina robiola

Bosina Robiola 

The Alta Langa is an agricultural region located in the southern part of Piedmont, Italy. This region is famous for Barolo, Barbaresco and Asti wines and also produces a wide variety of wonderful cheeses. Bosina is a small town in the center of the Alta Langa, where this cheese of the same name is produced by hand from milk of the region’s lush, green pastures.

Bosina (the cheese) is produced from an old recipe using modern equipment. Only 100% natural ingredients are used, without adding preservatives, food dyes, or any artificial additives. Bosina is typically Piedmontese with a scent of the countryside. One bite of this cheese takes you right back to its homeland. It is straw-colored with a white exterior, offering delicate and harmonious flavors and rich fragrances. It is important to eat this cheese at room temperature to experience its full potential.



Traditional, unpasteurized, hard cheese which has a round shape. The cheese is named after place where it was originally sold. There exist two types of Bra. The traditional, hard version that ripens for three to six months. The color darkens and the flavor intensifies. The other type is sold young, at 45 days, when the paste is still soft. This version is made from pasteurized milk. Bra is used as a table cheese, but also for grating and melting.