BERTOLINO

Bertolino was founded in 1945 by Bartolomeo Bertolino in Omegna, on the shores of Lake Orta, with a precise idea: authentic cheeses tell the story of the alpine valleys where they are produced. Seventy years later, the company continues to select cheeses from the alpine pastures and dairies of Alto Piemonte, a work of selection rather than production, anchored to the mountain terroir. At the heart of its offering is Ossolano DOP, a semi-cooked cow's milk cheese that comes from the thirty-seven municipalities of the Ossola valley. Its firm and elastic paste, dotted with irregular and light holes, makes it a testament to a long-standing cheesemaking heritage, linked to high-altitude alpine pastures and the rhythms of transhumance. The single denomination that Bertolino champions encapsulates an entire geography: that of the Ossola valleys, where animal husbandry and cheesemaking remain daily practices rather than mere labels to respect, and where each cheese wheel harks back to the altitude that generated it.

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