La Meja

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

Website: https://agriturismolameja.it/