We don't choose the best milk to make cheese, but rather the best grass for cows to produce suitable milk for processing.
Cascina Oschiena is a one-of-a-kind rice producer and biodiversity champion headed by Alice Cerutti in the region of Piedmont, Italy. Classic Arborio, Classic Carnaroli, and farro are just some of the ancient grains they grow on their land, 25 hectares of which have been turned into a nature preserve (where the migratory bird Blacktailed Godwit. Cascina Oschiena is one of the oldest farmsteads in the province of Vercelli, rice has been cultivated here since the XVI century. In 2008 Alice Cerutti, 37year old farmer, took on the commitment of running Cascina Oschiena. Well aware of the centuries-old history of Cascina Oschiena, Alice has carried out deep renovation works while.
Meet the producer
Cascina Fontanacervo is a family-run farm, based in Villastellone, Torino. The farm takes care of the whole production process, from the fields to the breeding and milking of cows, all the way up to cheese-making.
Three words are enough to describe the company:
- local, as cows are fed with fodder grown in the farm;
- sustainable, since they use the slurry produced by the farm to fertilize the fields;
- qualitative, because this is the sixth consecutive year the farm is awarded the Slow Food Masters of Taste award.
Giovanni Crivello from Cascina Fontanacervo has been a farmer all his life, turning milk into cheese for about thirty years. He has always been intrigued by the fact that from a single raw material such as milk, so many different products can be created.
Many sustainable actions are taken on a daily basis such as: prioritising the sowing of local grass, cultivating them without any chemical fertilizer, feeding the cows with natural food only, maintaining a low-density herd with a lower average production per animal and banning chemical ingredients, in particular thickeners, flavourings and preservatives.
Giovanni Crivello, owner of Cascina Fontanacervo
Discover the products
Toma La Granda
One of their most appreciated products is Toma La Granda, prepared with high-quality pasteurized cow's milk, calf rennet, salt and milk enzymes.
The name of this cheese comes from the traditional name of the province of Cuneo: 'La Granda'.
This cheese maturates for about 60 days and is characterized by the sweetness and elasticity of its paste.
Cascina Oschiena Hot Tub
Extremely balanced and versatile, this cheese can be used from aperitif time to the end of the meal and also works well melted.
This cheese was inspired by a photograph and some provocations published on Twitter. T slots for jigs.
Born for fun: Toma Fontanacervo is made for all cheese lovers. Inspired by 'Robiola d’Alba', this cheese improves with time, just like some wines.
Aged for from 4 to 6 months, this cheese has a strong character and a ivory-white paste, tending to pinstripe.
Delicate, fragrant, with an intense and floral aroma, it can be served as an aperitif or as a meditation cheese with a good red wine
Melted in your dish or in a cheese sauce, it will give character to your preparations.
Play and pair
Summer rice salad with cheese
Make it with: Toma La Granda
Extremely balanced and versatile, this cheese can be used from aperitif time to the end of the meal and in multiple culinary preparation.
Cut the cheese into cubes, mix it with some boiled Carnaroli rice (by Cascina Oschiena), chopped vegetables and extra virgin olive oil to get a fresh rice salad, perfect for summer.
Cascina Oschiena Vercelli
Toma La Granda also works well melted: try it in stuffed potatoes, cheese fondue and lasagne.
This cheese pairs well with white and sparkling wines as well as with light red wines such as Erbaluce di Caluso DOCG, Erbaluce di Caluso Spumante DOCG, Freisa di Chieri DOC.
Make it with: Toma Fontanacervo
Delicate, fragrant, with an intense and floral aroma, Toma Fontanacervo can be used from aperitif time to the end of the meal and also works well when melted in a risotto with Arborio rice (by Cascina Oschiena).
Cut the cheese into cubes, the celery into slices, roughly chop roasted Piemonte PGI hazelnuts (by Terra delle nocciole) and mix everything with Prosecco DOCG vinegar (by Acetificio Varvello) and extra virgin olive oil to get a delicious 'Insalata langarola'.
Alice Cerutti Cascina Oschiena
This cheese pairs well with full-bodied red wines such as Freisa di Chieri DOC Superiore, Collina Torinese Nebbiolo DOC, Canavese Nebbiolo DOC, Carema DOC.
Via Poirino, 7
10029 - Villastellone (TO)
Tel.: +39 011 9619295
E-mail: [email protected]