The producers of the Valsesia area, who work almost exclusively with cow and goat milk, offer both fresh and aged products all year round.

Valsesia’s cows are fed fresh grass from spring to autumn, while hay becomes the main food in winter. In summer, herds are taken to mountain pastures, where they spend the hottest season feeding on fresh herbs, rich in nutrients and aromas, which give the alpine products a distinctive and unique taste. Many cheeses benefit from PAT certification – Traditional Agri-food Product of Piedmont.

Toma made from cow's milk is the queen of Valsesia cheeses. Alongside the typical Toma Valsesiana, suitable to be enjoyed both fresh and aged, are Toma Macagn – originally from Alpe Maccagno (2,200 m) in Val Vogna, characterized by its rich and soft texture, ideal for melting – and the special Toma Ajgra, made with raw cow’s milk and boasting a pronounced, piquant flavor.

But there are certainly other truly distinctive cheeses. Starting with those made from goat’s milk, such as Caprino valsesiano and Crava, the Valsesian goat's milk Toma. And a variety of fresh cheeses like Mascarpa (Valsesian ricotta), Vacciarin (made by draining unsalted curd cut into slices), Salagnun and Frachet; the latter two are cheeses crumbled and mixed with spices or herbs, a tradition born from the need to recover every scrap of production during more frugal times.