Named after the Lake Raschera which is located at the foot of Mount Mongioie in the Ligurian Alps, and also a type of Alpine hut, this semi-hard fat cheese is traditionally made in the municipality of Magliano Alpi, settled in the province of Cuneo.

It is produced using skimmed cow, goat, and sheep milk. This Piedmont delicacy has quite a distinctive shape because in the past dairymen used mules to transport the cheese from the Alps down to the valleys, so it was more convenient to stack the square-shaped cheeses on top of each other. 

Produced in the Grana Valley since the early 1200s and found only in the Piedmont's province of Cuneo, Castelmagno is a semi-hard blue cheese with a crumbly texture, made from cow's milk and sometimes a small addition of sheep's and goat's milk.

It is aged between 2 to 5 months, during which the subtle flavors of Castelmagno become stronger, sharper and more piquant. In the summertime, while the cows are on the pastures in the Alps, this delicious cheese can be found marketed as Castelmagno d'Alpeggio. 

Bettelmatt is a rare toma cheese hailing from Piedmont, particularly the Val Formazza. The cheese is produced exclusively during summer months. It's made from the milk of local cows which graze on high pastures, and it's believed that the special flavor of the cheese comes from a herb called mottolina that grows only in the area.

Bettelmatt is aged for 3 months and has a natural rustic rind. The texture is soft, oily, and compact, with irregular eyes. The aromas are reminiscent of ripe fruit and wine, while the flavors are complex and rich, with notes of wild herbs, flowers, and butter. 

Up until 1000 BCE, Ossolano was known as Nostrano delle valli Ossolane, and it is still today produced in the Alpine valley of Ossola which is nestled along the Toce River in the northernmost province of Piedmont. Ossolano is a semi-hard cheese made with whole cow's milk from the Bruna Alpina breed, and it is available in four different varieties: Ossolano (aged for 60-180 days), Ossolano Vecchio (aged for 180-360 days), Ossolano Stravecchio (aged for a year or longer), and Ossolano d'Alpe which is a mountain cheese produced only during summer months.

Ossolano has a sweet and delicate flavor, characterized by the natural aromas of Alpine pastures. It is typically enjoyed either as a snack, with rye bread and cherry tomatoes, or melted over potatoes, polenta, pasta or gnocchi. While matured Ossolano is excellent with full-bodied red wines, younger versions are best paired with light, white wines.

Sora is an Italian cheese originating from Piedmont. It is made with sheep's, goat's, and cow's milk. Sora's texture is soft, dense, and smooth with some eyes, while the flavors are milky and subtle with fruity, floral, or citrus notes.

The cheese is also known as the witch's cheese because some believe that it was first produced by a witch cheesemaker. The name sora means shoe, referring to the imprint of the cheesecloth in which it was pressed, as it resembles the sole on a shoe.

Sora is said to taste the best in summer, and it is recommended to use it in sauces and fondues. Pair it with dry white wines.

Castelrosso (aslo known as Toma Brusca) is a traditional semi-firm cheese hailing from Piedmont, where it's known as one of the most ancient styles of cheese. The cheese is made from pasteurized Pezzata Rossa cow's milk, which is more acidic than other types of milk.

The other name of the cheese, Toma Brusca means acid cheese, referring to the process of leaving the milk to acidify before cheesemaking. As a result, after 30 to 90 days of aging, the flavors are bright, tangy, tart, and slightly spicy. Due to the fact that the cheese ripens from the outside inwards, the texture is softer as it gets closer to the (inedible) rind.