Caseificio dell’Alta Langa is rooted in the village of Bosia, in the heart of the Alta Langa region of Piedmont, a short distance from Alba, Barolo, and Barbaresco. Surrounded by hazelnut groves and vineyards, this is where the dairy’s cheeses are produced—anchored in a landscape long tied to food culture and agriculture.
The company traces its cheesemaking tradition back to 1881, with a focus on recipes passed down through generations. Its identity is closely tied to ancient local practices, particularly those of shepherds who worked with mixed and goat’s milk to produce traditional cheeses. That heritage remains central today, with the dairy continuing to rely on time-honored methods while bringing its cheeses to international markets.
Among its most recognized cheeses is La Tur, a soft cheese made from a blend of three milks. Its long maturation results in a delicate curd that is carefully hand-shaped to preserve a light, almost ethereal texture. The rind is smooth and creamy, holding a paste that remains soft and yielding. On the palate, it is defined by sweetness and richness, with clear notes of butter and cream, lifted by subtle acidity and a light yeasty character that adds length and complexity.
Rocchetta offers a different expression of the same dairy philosophy. Made through acid coagulation of three milks, it develops quickly, reaching its profile in just seven days of aging. The texture is soft and pale straw-yellow, with a thin, slightly wrinkled rind. Flavors move between sweetness and acidity, unfolding into butter, sour cream, and a light toasted finish that lingers without heaviness. It is precise, balanced, and distinctly identifiable within the robiola family.
Cravanzina leans into a more comforting profile. With its compact shape and tender white edible rind, it develops a creamy interior with a delicate straw-yellow hue. Aromas of warm milk and hay lead into a smooth, sweet palate, shaped by the richness of cow’s milk and the savory depth of sheep’s milk. Best served at room temperature, it works especially well on rustic bread or as part of a mixed cheese board.
Across its range, Caseificio dell’Alta Langa continues to position itself as a guardian of regional cheesemaking tradition—focused on mixed-milk techniques, generational knowledge, and the preservation of a style deeply tied to the Alta Langa landscape.