Caseificio Pier Luigi Rosso

The Caseificio Pier Luigi Rosso is located in Biella, in the area where the Oropa Valley meets the Cervo Valley, at the center of the Biellese Alpine arch. From the plain, the valleys present themselves as a grand amphitheater, while the imposing profiles of the alpine chain define the horizon. The middle and lower parts of the valleys, along with the hillsides, form a vast green carpet on which hundreds of small farms engaged in livestock farming operate. In the westernmost part of Biellese, in Alta Valle Elvo, the homeland of the Rosso family, is where the aging and refinement department is located.

Caseificio Pier Luigi Rosso: the history

Four generations have passed down the historical memory of the cheese-making tradition of the Biellese Alpine valleys.
Over more than 120 years, love for one's land and passion for creating cheeses have materialized into excellent production. The experience of tasting a typical cheese thus acquires cultural value. It is a journey into the civilization of the past that transmits important values and knowledge for the future. Transmission of traditional culture. The art of creation and the search for taste. These are the key points on which the company's philosophy is based, respecting the environment, the customer, and the consumer. The bond with their land and the passion for artisan work, constant research, and creative innovation keep the ancient rite of cheese-making alive more than ever.

Caseificio Pier Luigi Rosso: the identity of cheese is the result of a controlled supply chain

From pasture to table, every shape is followed step by step by the skilled hands of those who make their work a passion. In the cheeses, two stories meet: that of the land, of grass and flowers, and that of man with animals. Every day, fresh milk is collected from small farms, chosen for the traditional nature of their work, love, and dedication to their animals. This precious raw material is transported to the dairy, where the cheese, produced using traditional methods, takes shape. The journey continues in the cool aging cellars, where it will complete its maturation. Complete control over the supply chain thus ensures the identity and quality of the products.

Caseificio Pier Luigi Rosso: The milk from the Pezzata Rossa d'Oropa

The fresh milk they process comes from farms organized using traditional methods of an indigenous cattle breed, the Pezzata Rossa d'Oropa. The morphological characteristics of the Pezzata Rossa d'Oropa fully meet the economic and labor needs of the mountainous areas where the livestock is taken to graze for 4-5 months, as it is robust and has muscular limbs. The cows in their second calving can give 10-14 liters a day of particularly rich milk. Biellese breeders are very fond of this breed, which is at risk of extinction, and over the years they have sought to preserve and improve it. The freshly collected milk is checked and processed using various traditional methods according to the type of cheese they want to produce.
Once processed, it is transported to the cool aging environments where its unique characteristics develop. The products bear the company brand "TR" which guarantees their authenticity and adherence to traditional production processes. They also use the brands: "Toma Valle Elvo", created by the Mountain Community for those who work the milk produced in the homonymous valley, "Toma Piemontese D.O.P" for cheeses produced according to the regulations of the protection consortium, "Toma Biellese", and "Maccagno Biellese".