Ferme Ossiniri

Our cheese is very typical with a taste marked by the healthy feeding of our herd all year round, a breeding which is not forced, the taste of the mountain grass and the particularity of our salting house. With a rich milk, we make a strong and creamy cheese.
My favourite cheese is the so-called mixed cheese made from a mixture of the two milks. Made with 30l of cow's milk and 15l of sheep's milk, the latter being twice as rich as cow's milk, we make a cheese with the same proportions of sheep/cow. This allows us to obtain a cheese that keeps the typicality of the ewe's milk while adding the creaminess of the cow's. Despite the tradition of our valley, there are very few of us who make this cheese, which adds a touch of rarity to it. We also offer cooked lamb and mutton dishes.