Caseificio Rosso, located in the small town of Pollone in Piedmont, carries over a century of tradition in crafting exceptional cheeses. The story began in 1894, when Nonna Rosa started her cheesemaking in Sordevolo, using milk from local cows and following the natural rhythm of the seasons.

Today, the fourth generation of the Rosso family – Enrico and Riccardo – continues this mission, believing that cheese is not just food, but a piece of cultural heritage. Milk is collected daily from around twenty small family farms in the area, with a special focus on preserving the native Pezzata Rossa d’Oropa breed. Their range includes iconic Piedmontese cheeses, from mild and creamy varieties to those with bold character and long maturation, such as Raw Milk Maccagno, Castelrosso, Toma Piemontese, and Birba Blu.

Each cheese is handcrafted with care, following recipes passed down through generations. Today, Caseificio Rosso stands as a symbol of quality, authenticity, and artisanal dedication – a brand recognized at international competitions and one that remains faithful to its roots, blending nature, tradition, and passion in every bite.