Products: Cheese
The Park aims include the safeguard of alpine animal husbandry and the enhancement of local products. In Pian dul Sricc in Veglia and Alpe Buscagna in Devero, it has renovated stables with annexed workshop for dairy processing, respecting the local architecture. A similar renovation will be carried out at Alpe La Satta in Devero. Within the project Life Natura "Alpe Veglia e Alpe Devero: azioni di conservazione di ambienti prativi montani e di torbiere" (2003 - 2005), recovery measures dedicated to pastures and meadows have been carried out (shrub weeding, experimental grazing with Aveglinesi horses, water points, fences, etc.).
Veglia and Devero preserve still today their mountain pastures characterized by a millenary production activity. The cheese produced here is a mountain cheese obtained with cow's milk, fat or medium fat, hard texture and half-cooked cheese. After a seasoning lasting at least 60 days, the rounds of cheese have a cylindric shape, with low and straight edges. In the mountain pastures, in the "Great East" of Devero, in Sangiatto and Forno the so-called Bettelmatt is produced, a fat cheese obtained from whole milk processing, whose fragrance derives from high-mountain herbs, some of which give the cheese a unique taste. After one thousand years of exclusive use of Veglia and Devero like summer grazing lands, at the beginning of the third Millennium these high-mountain grasslands acquire new values. The ancient grazing lands become a great setting where man can walk, study, and learn.
