La Meja

Chiaffredo and Giovanna from the La Meja mountain hut at an altitude of 2086 meters above sea level in Valle Maira, in addition to running a modest restaurant, also raise a herd of cows and produce amazing mountain cheese Nostrale d‘Alpeggio. Their production is very limited. They make only one, at most two forms of cheese weighing approximately 8 kg each day. They produce cheese in the mountain hut only from June to the end of September, after which they move to the valley. This means they produce only 120 forms of this cheese during the summer.

Website: https://agriturismolameja.it/